Recipe: Christmas Vegetarian Lasagna


  • 4 cup winter squash cooked; kuchiri is great, or butternut
  • 2 bunch spinach cook, drain and chop
  • 10 ounce ricotta cheese nonfat
  • 1/2 sweet or yellow onion finely chopped
  • 1 egg
  • 1/2 teaspoon nutmeg fresh ground is best
  • 6 – 8 lasagna noodles beet for color
  • 1 cup romano or similar cheese grated
  • olive oil extra virgin
  • Sauce:
  • 1/2 sweet or yellow onion finely chopped
  • 4 clove garlic finely chopped
  • 2 tablespoon canola or vegetable oil
  • 5 roma tomatoes chopped
  • 15 ounce tomato sauce
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • 1 bayleaf
  • black pepper to taste


  1. Mix the spinach layer ingredients in mixing bowl with a fork or spoon. Set aside.
  2. Chop the onion, garlic and tomatoes then heat saucepan on medium high. Put canola oil in pan and then immediately add the chopped vegetables and sauté until onion is transparent. Add the tomato sauce and seasonings and stir. When it bubbles reduce the heat to low and cover. The tomato sauce can cook for awhile to blend the flavors. Flavors intensify if the sauce is prepared a day ahead.
  3. If you are using dried noodles, it is best to cook them in boiling water first. Don’t cook them to the point that you would other noodles, but just enough to soften them up. If they are cooked too much they will be hard to handle and will tend to tear. Be sure you cool them before attempting to handle. This can be done by draining off hot water and rinsing under cold water while still in the pan. You can prevent them sticking together by leaving them in the water. Fresh lasagna does not need to be cooked first. I prefer beet lasagna because the flavor enhances the dish and the color is incredible. To make beet lasagna see pasta instructions.
  4. Assembly: Oil sides and bottom of baking dish with olive oil. Place a single layer of noodles on bottom of dish. Spread half of the pureed squash evenly over noodles, spread half of the spinach mixture evenly over squash. Ladle one quarter of the sauce over spinach. Place another layer of noodles on top of sauce. Place remaining squash over noodles as evenly as possible, then the spinach over squash and top with another layer of noodles. Ladle remaining squash over noodles. Cover pan with aluminum foil and bake for 1 hour. Remove foil, sprinkle with Romano cheese and return to oven uncovered. Bake for an additional 15 minutes.
  5. If using beet lasagna the noodles will almost disappear into the mixture and will not be difficult to cut for serving.

Cooking time (duration): 90

Diet type: Vegetarian

Number of servings (yield): 8

Meal type: supper

Culinary tradition: Italian

My Rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Patty McLean on
Microformatting by hRecipe.

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