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Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna

  • Author: Samuel
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Butternut Squash and Spinach Lasagna is a comforting, nutrient-packed layered dish combining roasted butternut squash, fresh sautéed spinach, creamy plant-based cheese, and savory smoky turkey bacon. It offers a delightful harmony of natural sweetness, earthy greens, and rich flavors, perfect for a wholesome and satisfying meal with a fresh seasonal twist.

Ingredients

Scale

Vegetables and Produce

  • 1 medium butternut squash, peeled and diced
  • 5 cups fresh spinach
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Fresh basil leaves, for garnish
  • Chopped parsley, for garnish (optional)
  • Optional extra veggies: 1 cup roasted bell peppers or zucchini, diced

Protein and Alternatives

  • 6 slices smoky turkey bacon, cooked and chopped
  • For vegetarian option: omit turkey bacon; add 1 cup sautéed mushrooms or extra plant-based cheese

Cheese and Dairy Alternatives

  • 2 cups plant-based cheese, shredded or crumbled
  • 1 tablespoon natural gelling agent

Pasta and Sauces

  • 9–12 lasagna noodles (regular or gluten-free)
  • 3 cups natural tomato sauce
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)

Oils, Herbs, and Spices

  • 3 tablespoons olive oil
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh basil, chopped (or dried equivalent)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: crushed red pepper flakes or diced jalapenos for spice

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender and lightly caramelized.
  2. Prepare the Spinach: While the squash is roasting, heat a splash of olive oil in a skillet and sauté the fresh spinach until wilted. Season lightly with salt and set aside to cool.
  3. Cook the Turkey Bacon: In a skillet over medium heat, cook the smoky turkey bacon slices until crisp. Remove them and drain on paper towels. Once cooled, chop into bite-sized pieces for layering.
  4. Make the Tomato Sauce: In the same skillet, sauté the chopped onion and garlic in olive oil until translucent. Add the natural tomato sauce, apple cider vinegar, vegetarian Worcestershire sauce, fresh herbs, salt, and pepper. Let the sauce simmer gently for 15 minutes to blend all the flavors.
  5. Prepare the Creamy Cheese Mixture: Mix the plant-based cheese with the natural gelling agent and a pinch of herbs. This mixture will create a luscious, firm yet creamy layer once baked.
  6. Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce. Add a layer of lasagna noodles, followed by roasted butternut squash, sautéed spinach, turkey bacon, the cheesy mixture, and more sauce. Repeat these layers, finishing with a generous topping of plant-based cheese.
  7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10 to 15 minutes until bubbly and golden on top. Allow the lasagna to rest for 10 minutes before slicing and serving.

Notes

  • Roast the butternut squash until tender and caramelized to enhance natural sweetness.
  • Avoid overloading the layers to prevent sogginess after baking.
  • Let the lasagna rest 10 minutes post-baking to help the layers set for easier slicing.
  • Use fresh herbs like basil and oregano for brighter flavor than dried herbs.
  • Adjust seasoning gradually, tasting the sauce and fillings before assembly.
  • To make vegetarian, omit turkey bacon and add mushrooms or extra plant-based cheese.
  • For dairy-free, use preferred plant-based cheese alternatives.
  • To add spice, include crushed red pepper flakes or diced jalapenos in the tomato sauce.
  • Gluten-free noodles work well; adjust cooking time as needed.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze wrapped tightly for up to 3 months, then reheat in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 6 g
  • Protein: 15 g
  • Cholesterol: 25 mg

Keywords: Butternut Squash Lasagna, Spinach Lasagna, Plant-Based Cheese, Turkey Bacon, Vegetarian, Gluten-Free, Comfort Food

Find it online: https://quicktastykitchen.com/butternut-squash-and-spinach-lasagna/