Butternut Squash Lasagne with Spinach and Ricotta
Sandra 22 Sept 2026 This butternut squash lasagne with spinach and ricotta is perfect comfort food, packed with 2 kilo of vegetables for a nutritious meal.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Level
- Medium
- Servings
- 4 servings
Ingredients
4 servings
4
Tap an ingredient or step to tick it off.
1 kg pumpkins 
500 g spinach 
250 g ricotta 
400 ml tomato sauce 
1 bell pepper 
100 g grated cheese 
250 g lasagne sheets
Method
- Preheat the oven to 200 degrees Celsius. Cut the squash into cubes and roast half in the oven until soft. Purée this half and set the other half of the cubes aside.
- Mix the spinach with the ricotta to make a creamy layer.
- Heat the tomato sauce and add the diced pepper.
- Start layering the lasagne: a layer of squash purée, lasagne sheets, the spinach and ricotta mixture, and tomato sauce. Repeat and finish with grated cheese on top.
- Bake the lasagne in the oven for about 40 minutes, until the cheese is golden brown.
Nutrition (per serving)
- 450kcal
- Energy
- 20g
- Protein
- 60g
- Carbohydrates
- 15g
- Fat
Protein 18% Carbohydrates 53% Fat 29%
All nutrition values
- Calories
- 450 kcal
- Protein
- 20 g
- Carbohydrates
- 60 g
- of which sugars
- 10 g
- Fat
- 15 g
- of which saturated
- 8 g
- Fibre
- 8 g
- Salt
- 2 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Milk
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
Source: www.instagram.com