Butternut Squash and Baby Spinach Lasagna

I thought it was time to level up and try a lasagna recipe. It’s been long since I’ve pampered my taste buds with something so tasteful and, because the Internet is full of such recipes, I decided to “cherry-pick” my favourite ingredients from all, to reach my own mix that can taste only divine!

I bought the butternut squash (you might know it as butternut pumpkin or gramma) from the farmers’ market. I usually shop there – not only prices are good, they are healthier, and don’t have that kind of “plastic” look of too-perfect vegetables.

Among the ingredients, I listed canned chickpeas, but I would stay away as much as possible from those, as they use preservatives to get months after months of shelf-life and lots and lots of salt. Why not use chickpeas boiled by you at home? I left the peas in the water to hydrate over night (you should leave them for at least 3 hours in lukewarm water) and then boiled them.

The secret of any recipe is to use ingredients you love, you find in their season and you have around the house. The result was better than I expected, so I’ll make it again for sure although… who knows, next time maybe I’ll try even more new ingredients!

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30minutes 30minutes 60minutes
Nutrition Facts
Butternut Squash and Baby Spinach Lasagna
Amount Per Serving
Calories 381 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 1096mg 46%
Potassium 636mg 18%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 9g
Protein 16g 32%
Vitamin A 163%
Vitamin C 40%
Calcium 34%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Butternut Squash Filling
  • 1 tablespoon olive oil
  • 1/2 piece butternut squash diced
  • 150 g chickpeas canned or cooked
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable stock (I used homemade tomato sauce)
  • 1 pinch thyme fresh or dry
  • 1 pinch pepper
  • 120 ml water filtered
  • 120 ml walnut milk (cashew or almond milk, unsweetened)
  • Spinach and filling
  • 500 g cashew cheese (homemade)
  • 500 g baby spinach fresh (or 1 cup of frozen spinach)
  • 1/2 teaspoon salt
  • 1 pinch pepper
  • Others
  • 255 g lasagna sheets oven-ready or gluten-free ones (I used Tesco Free From Lasagne Sheet)
  • 180 g panko or gluten free panko (Japanese bread crumbs)
  • 1 pinch thyme fresh or dry
  • 1 pinch salt

Instructions

  1. In a large skillet, add oil, butternut squash, chickpeas, and sauté over medium heat for 6-10 minutes. Add salt, vegetable stock (or tomato sauce), thyme, pepper, water and simmer with lid for another 4-8 minutes, or until the butternut squash is soft.
  2. Transfer into food processor. Add cashew, walnut or almond milk and blend until smooth.
  3. Pre-heat oven to 400 °F (200 °C).
  4. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  5. Grease bottom and sides of baking dish 33 x 23 x 5 cm (9 ×13 inch) lightly with oil.
  6. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  7. Add lasagne sheets and spread half spinach filling on top.
  8. Spread another layer (1/3) of butternut squash filling.
  9. Add another layer of lasagne sheets and spread other half of spinach filling on top.
  10. Layer again with lasagna sheets.
  11. Spread the final layer (1/3) of butternut squash filling.
  12. Sprinkle with panko, a pinch of salt and some thyme.
  13. Cover the baking dish with foil and bake for 30 min.
  14. Remove foil and bake additional 10 minutes.

Share this Recipe

Print Recipe
Print Recipe

Options

Make this recipe your own by adjusting servings & units:
Units:
Servings: people
Time to have it ready:
Prep Cook Total
30minutes 30minutes 60minutes
Nutrition Facts
Butternut Squash and Baby Spinach Lasagna
Amount Per Serving
Calories 381 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 1096mg 46%
Potassium 636mg 18%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 9g
Protein 16g 32%
Vitamin A 163%
Vitamin C 40%
Calcium 34%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Butternut Squash Filling
  • 1 tablespoon olive oil
  • 1/2 piece butternut squash diced
  • 150 g chickpeas canned or cooked
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable stock (I used homemade tomato sauce)
  • 1 pinch thyme fresh or dry
  • 1 pinch pepper
  • 120 ml water filtered
  • 120 ml walnut milk (cashew or almond milk, unsweetened)
  • Spinach and filling
  • 500 g cashew cheese (homemade)
  • 500 g baby spinach fresh (or 1 cup of frozen spinach)
  • 1/2 teaspoon salt
  • 1 pinch pepper
  • Others
  • 255 g lasagna sheets oven-ready or gluten-free ones (I used Tesco Free From Lasagne Sheet)
  • 180 g panko or gluten free panko (Japanese bread crumbs)
  • 1 pinch thyme fresh or dry
  • 1 pinch salt

Instructions

  1. In a large skillet, add oil, butternut squash, chickpeas, and sauté over medium heat for 6-10 minutes. Add salt, vegetable stock (or tomato sauce), thyme, pepper, water and simmer with lid for another 4-8 minutes, or until the butternut squash is soft.
  2. Transfer into food processor. Add cashew, walnut or almond milk and blend until smooth.
  3. Pre-heat oven to 400 °F (200 °C).
  4. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  5. Grease bottom and sides of baking dish 33 x 23 x 5 cm (9 ×13 inch) lightly with oil.
  6. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  7. Add lasagne sheets and spread half spinach filling on top.
  8. Spread another layer (1/3) of butternut squash filling.
  9. Add another layer of lasagne sheets and spread other half of spinach filling on top.
  10. Layer again with lasagna sheets.
  11. Spread the final layer (1/3) of butternut squash filling.
  12. Sprinkle with panko, a pinch of salt and some thyme.
  13. Cover the baking dish with foil and bake for 30 min.
  14. Remove foil and bake additional 10 minutes.

Share this Recipe

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