Description
Indulge in the comforting flavors of autumn with this Butternut Squash and Spinach Lasagna. Layers of creamy ricotta, earthy spinach, and sweet butternut squash come together in this hearty vegetarian dish that’s perfect for a cozy dinner.
Ingredients
Scale
Lasagna Noodles:
- 9 lasagna noodles (or use no-boil)
Butternut Squash:
- 3 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Spinach Mixture:
- 2 cloves garlic (minced)
- 2 cups fresh spinach (chopped)
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Cheeses:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups béchamel sauce or store-bought Alfredo sauce (optional but recommended)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Roast Butternut Squash: Toss butternut squash with olive oil, salt, and pepper. Roast until tender.
- Cook Lasagna Noodles: Cook lasagna noodles according to package directions.
- Prepare Spinach Mixture: Sauté garlic, add spinach, then combine with ricotta, egg, thyme, and nutmeg.
- Assemble Lasagna: Layer noodles, ricotta-spinach mixture, mashed squash, cheeses, and sauce in a baking dish.
- Bake: Cover with foil and bake, then bake uncovered until golden.
- Rest and Serve: Let the lasagna rest before slicing and serving.
Notes
- You can substitute frozen spinach (thawed and drained) or add sage for a more autumnal flavor.
- This dish freezes well and makes great leftovers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
