How to make your kitchen smell amazing: make this butternut squash spinach lasagna.
That’s it, that’s all you need to do.
Seriously, this lasagna was so much less effort than I thought it would be!
This lasagna is part of my Holiday Meal To Meal Prep Series.
That means you can serve it to guests at holiday meals like Thanksgiving, bring to a potluck OR make as a regular freezer-friendly meal prep!
What you need to know to crush this recipe:
This is a vegetarian, gluten-free-friendly dish. So there’s no meat in it, and you can choose gluten-free lasagna noodles if necessary.
- You can replace butternut squash puree with canned pumpkin puree (2 16 oz cans should do it!) or roast pumpkin to make the puree (same method as the one in the recipe below). This shortcut would save you lots of time! But I think the squash version tastes better.
- You can add more vegetables. Sliced mushroom and chard would do really well in this recipe! You can add more veggies when sauteeing spinach for this recipe.
- I would not add ground meat to this recipe, but if you want to, check out this recipe for butternut squash lasagna with ground turkey to read up on the method and how to incorporate it properly. It seems pretty simple!
- Want to dress this lasagna up? Add sprigs/leaves of fresh thyme, sage or rosemary on top after it’s baked.
How to make this lasagna vegan:
- Use a tofu ricotta. This is my favorite recipe for tofu ricotta. You’ll need 1 package of tofu, lemon, nutritional yeast, salt and pepper.
- Use non-dairy mozzarella cheese. Daiya works well in recipes like this and it’s easy to find in most stores these days!
If you’re using this recipe for meal prep…
This lasagna (like most) is freezer friendly! After you bake it, let it cool for about 15-20 minutes before cutting it into pieces to add to your containers.
It will last in the fridge for up to four or five days and reheats well in the microwave, oven or toaster oven (covered).
If will last in the freezer for up to 6 months! You can defrost it in the fridge and then reheat it in the microwave, or pull it from the freezer and defrost it in the microwave directly.
If you’re using this butternut squash and spinach lasagna for a celebratory meal…
You can absolutely make this lasagna ahead, freeze it and defrost it in the fridge the day you need to eat it. Then heat it up in the oven (covered) at 300 or 350 F for 30 min to an hour and it will be as good as when you just made it.
You can also assemble the lasagna at home and bring it unbaked to your friends/family dinner to bake in the oven if there’s room!
If you don’t want to make the whole thing ahead, you can take care of the butternut squash puree a few days in advance or the day before. Follow the directions below for roasting the squash and store it in the fridge in a sealed container until ready to use (or in the freezer if you want to prep it more than 3 days in advance).
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