Try a new spin on lasagna with this recipe using butternut squash, spinach and cheese.
1 large butternut squash
2 cloves garlic, crushed
1 tbsp honey
1 tsp oregano
1 tsp basil
salt and pepper, to taste
1 10 oz package chopped frozen spinach, cooked and drained
2 cups cottage cheese
12 cooked whole wheat lasagna noodles
1 1/2 cups shredded mozarella cheese
Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2″ of water into the bottom of the dish. Bake at 350F for 45 min- 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, honey, oregano, basil, salt and pepper. Blend with an immersion blender until smooth. If it’s too thick, add in the water from the baking dish to thin it out.
In another bowl, combine spinach and cottage cheese. Place 1/3 of the squash mixture into the bottom of a 9 x 12″ baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F.
This is my kind of lasagna! I really loved this meal, but I think I was the only one. My boys were not interest in ‘orange lasagna’ as Cole named it. Tony said it was good but he was really tired and not that hungry so he didn’t finish it. The boys were tired too, and Cole was sick, so that didn’t help things. I froze half of it, so I look forward to having it again soon and seeing what my family thinks when they’re in better spirits.
Food and Whine 
That is so strange- I had butternut squash lasagna last night! Mine was out of a package though…which is so unlike me, but I was feeling a little under the weather. I enjoyed it though, and I’ll definitely be keeping this recipe. Yum!!
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Oh my goodness…I LOVE this recipe!! I’m a vegetarian so a good lasagna recipe can sometimes be hard to come by, and more than often feature eggplant, eggplant, and more eggplant. I love the rich flavors in this, and the use of cottage cheese instead of ricotta!Thanks for sharing, too bad the boys didn’t like it!www.zenandgoodfood.blogspot.com
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Ok, I am totally going to make this! I am thinking of subbing the cottage cheese with my tofu lasagna filling and use some vegan cheese for the top. I LOVE butternut squash and I have never seen it in a lasagna before! =)
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mmmmm, I made this the other night, and although mine wasn’t as nice looking as yours – it was very yummy, and I will for sure be making this again!
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I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodieAlso, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
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This is wonderful! I made it Wednesday and everyone loved it. I was surprised that my kids ate as much as they did since they are not veggie fans, but the combination of ingredients really work!
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This looks awesome and just what I was looking for to make something a little healthier. I love how the photos look. I’m going to try and get everything I need and make it this weekend.
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I had a recipe book I made with papers of awesome scribbled recipes. I started to make a second one retyping on paper, nicer etc. With the second book I decided to start with some of my favorite online recipes. I never wrote them down Just emailed the link to me. We moved across state long story short postal service screwed up and lost a few boxes including the one with the first recipe book. Years of editing and making them perfection gone! I was and still am heart broken. I was sooooo glad to see this recipe still here. Its by far one of my favorite lasagna recipes! Thank you!
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Thank you for this recipe. I had a speckled hound squash and did not know what to do with him. I saw a lot of posts with squash pasta sauce and really wasn’t tempted until I came across your post and realized I had the squash, AND the cottage cheese.For those who critique ricotta vs. cottage cheese in a lasagna, I just wanted to say that with all the lovely creaminess of the roasted squash… you won’t miss anything.I posted my lasagna here: http://wp.me/pXKXG-fgThank you again, you helped me finish off all my CSA squashes.
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I loved this recipe, and followed it up the next night with another one of your recipes. I even wrote a blog post about it, hahaha. I am a picky eater myself, so I am just loving what your blog has to offer. Thanks so much 🙂
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Thanks! I’m so glad you like it 🙂
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I have a stupid question , here ,we use grams . so I didn’t understand how much is “1 10 oz package chopped frozen spinach” equal in grams?
and 12 cooked whole wheat lasagna noodles is something like 500 grams?
and the mozarella cheese , cup and a half is what weight?
I to want to to make the dish and this is really confusing!!
🙂
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I just googled it because I have no idea, and it says 10oz is about 283 grams. The grated cheese would be about 170 grams. And the noodles I wouldn’t go by weight, you need 12 lasagna noodles for layering.
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thanks for helping out , i will make the lasagna tomorrow! 🙂
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