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This Butternut Squash and Spinach Lasagna is a decadent and delicious alternative to the classic meat and red sauce lasagna. It's a seasonal dish filled with rich creamy cheeses, bechamel, butternut squash and fresh spinach. This lasagna was inspired by the "Just Like The Real Thing" Low Carb Keto Lasagna invented by Peace Love and Low Carb. I used her low carb lasagna 'noodles' to create this vegetarian lasagna.
This butternut squash and spinach lasagna is warming and pure comfort food that makes for a wonderful main dish for holidays or special occasions.
I will be honest, this dish is some what time consuming to make. To save time you can prepare the lasagna noodles, butternut squash puree, and fillings ahead of time before assembling and baking the lasagna. You can even make the lasagna ahead of time and then reheat when ready to serve. I personally like it better the next day after the flavors have melded.
Butternut Squash and Spinach Lasagna | Keto | Low Carb
Ingredients:
Butternut Squash Filling Ingredients:
1 cup butternut squash puree
1/2 cup ricotta cheese
1 to 2 T heavy whipping cream
1/8 t salt
1/8 t nutmeg
Spinach Filling Ingredients:
8 oz spinach (1 cup cooked spinach, chopped and drained well)
1/2 cup ricotta cheese
1/3 cup mozzarella cheese
1 garlic cloves minced
1/8 teaspoon salt
pepper to taste
Bachamel Sauce Ingredients: 1 cup heavy whipping cream
3 oz. cream cheese
1/8 t salt
1/8 t ground black pepper
1/8 t ground nutmeg
Lasagna Noodles Ingredients & Directions: The lasagna "noodles" recipe can be found here. I changed the seasonings in the noodles to be 1/4 t onion powder and 1/4 t cracked black pepper.
Other Ingredients:
3/4 cups mozzarella cheese or more
cracked black pepper
Cooking Tools:
1.5-Qt Loaf Pan
Baking Sheet
Food Processor (optional)
Directions:
Prepare the lasagna noodles by following the recipe and directions over at Peace Love and Low Carb, “JUST LIKE THE REAL THING” LOW CARB KETO LASAGNA. You can make the lasagna noodles ahead of time and set aside, or make the night before and store in the refrigerator until you are ready to use them.
Next, prepare the following fillings and sauce:
Butternut Squash Filling:
For this filling, you will need to have pre-cooked butternut squash puree (I do this by roasting the butternut squash in the oven, see note). In a medium bowl, combine 1 cup of butternut squash puree with 1/2 cup ricotta cheese, 1 T cream, salt and nutmeg. Add more cream if needed to make the butternut squash filling creamy. Mix well, taste and add more seasonings if needed. Set aside.
Note: To make butternut squash puree:
Cut butternut squash in half, long ways. Scrape out the seeds and fiber out of each half.
Brush a baking sheet with olive or vegetable oil. Place the squash halves, cut side down, on to the baking sheet. Bake at 400 degrees for about 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and season with salt and pepper. Mash with a potato masher OR puree with a food processor.
Spinach Filling:
In a medium bowl, combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix well, taste and add more salt and pepper if needed. Set aside
Bachamel sauce:
Add all ingredients to a nonstick saucepan and bring to a boil while stirring continuously.
Lower the heat and let simmer for a few minutes, until it reaches desired consistency.
When it's almost ready, taste and add more salt or spices if necessary. How To Assemble The Lasagna: (follow these steps and see photo above)
Prepare a 1.5-qt loaf pan. Grease the loaf pan lightly with olive oil spray.
Spread a thin layer of bachamel sauce on the bottom of the dish. Top with 1 lasagna 'noodle'. And then spread another thin layer of bachamel sauce on top of the 'noodle'.
Spread half of the spinach filling over the 'noodle'. Top lightly with mozzarella cheese
Spread half of the butternut squash mixture, then sprinkle lightly with mozzarella cheese.
Top with the second lasagna 'noodle'. Spread another layer of bachamel sauce, spinach filling, a thin layer of mozzarella cheese, butternut squash filling, a thin layer of mozzarella cheese.
Top with the third lasagna 'noodle'. Spread the remaining bachamel sauce on top of the 'noodle'. Top with mozzarella cheese. Sprinkle with cracked black pepper.
Bake The Lasagna:
Cover the baking dish with foil and bake at 375 degrees for 30 min. Remove foil and bake additional 10 minutes or until bubbly and the top starts to get lightly golden brown.
Let cool at least 20 minutes before serving. Otherwise it will fall apart when slicing.
Kyndra Holley's Carveable Keto Cookbook is a must for your low carb bookshelf!
Her cookbook contains the recipe for the 'noodles' used
in my Butternut Squash and Spinach Lasagna,
so be sure to check it out:
Nutritional Information:
Calories 522.5 Total Fat 42.5 g Total Carbohydrate 9.1 g Dietary Fiber 0.7 g Protein 26.9 g
Net Carbs 8.4 g