Butternut Squash & Spinach Lasagna 

Butternut Squash & Spinach Lasagna 

This butternut squash and spinach lasagna is a comforting, veggie-packed twist on a classic favorite. Made easy with Stahlbush Island Farms Frozen Butternut Squash and Frozen Cut Spinach, it has layers of creamy ricotta, melty mozzarella, and rich marinara. This recipe is perfect for back-to-school meals, meal prep, healthy family dinners, and freezer-to-table convenience.

Whether you’re cooking for a busy school night or stocking your freezer, this lasagna delivers big flavor with simple ingredients. No need to thaw your veggies ahead of time!

Why You’ll Love This Recipe

• Perfect for back-to-school meals and busy weeknights
• Easy to assemble with uncooked noodles (no boiling required)
• Nutritious & balanced with vegetables, protein, and calcium-rich cheese
• Freezer-friendly for meal prep and busy schedules
• Gluten-free adaptable with GF lasagna noodles
• Made with USA-grown, frozen-at-peak Stahlbush produce

INGREDIENTS

• 2–15 lasagna noodles (gluten-free if needed)
• 8 ounces (226g) whole milk ricotta
• 1 cup (2 oz) grated Parmigiano Reggiano
• ¼ teaspoon fine sea salt
• ¼ teaspoon fresh ground black pepper
• 1 large egg, lightly beaten
• 8 ounces (226g) mozzarella, shredded (about 2 packed cups)
• 1 (28-ounce) jar spaghetti or marinara sauce (plus more as needed)
• 1 – 10 oz bag Stahlbush Island Farms Frozen Butternut Squash
• ½ – 10 oz bag Stahlbush Island Farms Frozen Spinach

INSTRUCTIONS

1. Preheat oven to 375ºF.
2. Prepare the cheese mixture: In a bowl, mix ricotta, Parmigiano Reggiano, salt, pepper, and egg until smooth.
3. Start layering: Spread 1 cup of pasta sauce evenly across the bottom of a 9×13-inch baking dish.
4. First layer:Add a layer of uncooked lasagna noodles. Top with more sauce, half of the ricotta mixture, half of the butternut squash, and about 1 cup of frozen spinach. Sprinkle with 1 cup of mozzarella.
5. Second layer: Repeat with noodles, sauce, remaining ricotta mixture, remaining butternut squash, spinach, and another layer of mozzarella.
6. Final layer: Add a final layer of noodles and generously cover with marinara sauce (this helps soften the noodles as it bakes). Top with remaining mozzarella cheese.
7. Bake: Cover tightly with foil and bake for 1 hour.
8. Finish baking: Remove foil and bake an additional 5–10 minutes, until the top is golden and bubbly.
9. Rest & serve: Let the lasagna sit for 5–10 minutes before slicing. Serve warm and enjoy!

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