Description

Experience the comforting flavors of fall with this Spinach and Butternut Squash Lasagna. Layers of creamy ricotta, roasted butternut squash, and fresh spinach are nestled between tender pasta sheets, creating a hearty dish that's perfect for family gatherings or cozy nights in. Easy to prepare and bursting with rich flavors, this lasagna will warm your heart and satisfy your cravings.

Ingredients

Scale

9 lasagna noodles (no-boil or traditional)
2 cups butternut squash, peeled and cubed
4 cups fresh spinach
1 cup ricotta cheese (whole milk)
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced
2 tbsp extra virgin olive oil
Salt and pepper to taste
28 oz canned whole peeled tomatoes

Instructions

Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking dish.
Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for about 25 minutes until tender.
In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add spinach and cook until wilted.
In a bowl, combine crushed canned tomatoes with salt and pepper; mix well.
Layer the baking dish starting with tomato sauce, followed by noodles, ricotta dollops, roasted squash, sautéed spinach, mozzarella, and more sauce. Repeat layers ending with noodles topped with sauce and mozzarella.
Cover with foil and bake for 35 minutes; remove foil for the last 10 minutes to allow cheese to bubble. Let rest for 10 minutes before slicing.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (200g)
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 14g
Cholesterol: 35mg

Keywords: - For added creaminess, incorporate a béchamel sauce. - Substitute spinach for kale or add mushrooms for extra flavor. - Store leftovers in an airtight container in the fridge for up to three days.