vegetarian roasted squash spinach lasagne

Roasted Squash and Spinach Lasagne

A simple vegetarian lasagne

roasted squash spinach goat cheese lasagne

Last night I made Roasted Squash, Sage and Walnut Pesto Galettes, and I purposely roasted extra squash to do something with for tonight’s dinner. Prepping ingredients for two recipes at one time is a time-saving thing I like to do. I also have some spinach on hand so searched for a roasted squash and spinach pasta dish. I found Jamie Oliver’s Squash & spinach pasta rotolo, which inspired this Squash and Spinach Lasagne dish.

vegetarian lasagna ingredients

Ingredients for Roasted Squash and Spinach Lasagne

100g goat cheese, crumbled
400g mozzarella cheese, grated
1 medium winter squash (delicata, butternut, acorn), cut in 1/4 slices and roasted until soft
1 bunch spinach, washed
300-500ml tomato sauce or make your own (see below)
1 lb (454g) lasagne noodles, cooked as per box (or fresh pasta!)
couple pinches nutmeg (optional)

squash spinach goat cheese lasagna

How to make the lasagne

Pick one large and deep or 2 medium / shallow baking pans. Rub with a bit of oil if they tend to stick. Pour a small amount of your tomato sauce on the bottom of each pan to make a thin layer. Place a layer of noodles and then layer the toppings as you like, adding a layer of noodles every so often. Each section can be different if you like, or repeat ingredients in the same order. Nutmeg goes really nicely with squash and cheese so I recommend adding a pinch to a couple layers. If you’re not sure how you feel about nutmeg try it on one of your pans. Finish with cheese on top and some cracked pepper if you like.

Bake at 400 F for 20-30 minutes. If you like a crispy cheese (like pizza topping) leave in longer. Also if you opted for a large, deep dish then go for the longer cooking time. Just keep an eye on it and make sure it doesn’t burn!

vegetarian roasted squash spinach lasagne

Make your own tomato sauce (also a great pizza sauce recipe)

1-2 cups roasted cherry tomatoes
6 cloves – whole head roasted garlic
salt and pepper
2 tablespoons of olive oil, plus drizzle of oil for roasting tomatoes and garlic
splash of balsamic vinegar (approx 1/2-1 tsp)
1 tsp oregano
pinch of herbs de province

Roast your tomatoes and garlic then combine everything in a magic bullet, blender, or hand-held blender. Taste and adjust seasoning as you like. I usually add fresh basil if I have it in which case I would reduce or eliminate the dried herbs. If you have certain herbs you really like go with those. This is a flexible recipe so play around with it and make it your own.

cheesy vegetarian lasagna

goat cheese squash spinach nutmeg

vegetarian lasagne


3 responses to “Roasted Squash and Spinach Lasagne”

  1. Read This Article Avatar

    My brother suggested I would possibly like this website. He was totally right. This post actually made my day. You can not imagine just how much time I had spent for this info! Thanks!

  2. Kim Avatar

    Hi Aldea

    What are herbs de province? Are they herbs de BC?


  3. Aldea Avatar

    Haha, it is actually a French thing I believe – from Provence. There are varying opinions on the exact blend. Here is a link to an example:
    The one I used had thyme, parsley, marjoram, basil, tarragon, and fenugreek leaves.

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