Made with layers of creamy butternut squash, zucchini noodles, no-bake noodles, cheese, spinach, and more butternut squash, this Butternut Squash, Zucchini, and Spinach Lasagna is the most delicious of all autumn comfort foods.Tip- Double the recipe and make two! Freeze the second as it reheats beautifully.
Roast and puree your own butternut squash, (see how to here) or buy it canned from the market. If neither are available to you, pureed pumpkin is another great option.
Place the cooked (or canned) butternut squash, ricotta, garlic, milk, salt + pepper, and nutmeg in the bowl of a large food processor. Puree until completely smooth. Add more milk if needed- you want the butternut squash filling to be thick and creamy, but not runny. Season to taste.
FOR THE SPINACH RICOTTA MIX
Remove excess water from the thawed spinach; you can do this using a mesh wire strainer, cheesecloth, or tea cloth. Transfer the spinach to a large mixing bowl with the ricotta cheese, mozzarella, fresh chopped basil, salt and pepper. Mix until fully combined.
PUTTING IT TOGETHER
Prepare your baking dish (I usually use a large, deep casserole dish, 12.38"L x 9.25"W x 2"H, but the one shown in the images is slightly larger). Spray dish with non-stick cooking spray of choice.
Spread 1/3 of the butternut squash filling on the bottom of the dish. Sprinkle with a thin layer of mozzarella cheese and cover with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). Gently spread half the spinach mixture over the noodles and sprinkle with mozzarella cheese. Top with a layer of sliced zucchini*
(REPEAT) Spread 1/3 of the butternut squash mixture over the sliced zucchini layer. Sprinkle with a light layer of mozzarella cheese and top with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). Spread the second half of the spinach mixture on top of the lasagna noodles. Top with mozzarella cheese and top with a layer of sliced zucchini.
Spread the remaining 1/3 of the butternut squash filling over the zucchini and sprinkle with grated Parmesan and mozzarella cheese. Sprinkle fresh basil leaves on top of the cheese.
Cover the baking dish with a large foil "tent" and bake for approximately 20-30 minutes. Remove the foil and continue to cook for an additional 15-20 minutes, or until the cheese is bubbly and golden.