Description
A deliciously creamy lasagna featuring roasted butternut squash and fresh spinach, perfect for a cozy fall dinner.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the diced butternut squash until tender, about 5-7 minutes. Then, add the spinach and cook until wilted. Season the mixture with salt, pepper, and Italian seasoning.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce. Follow this with half of the ricotta cheese, half of the butternut squash and spinach mixture, one-third of the mozzarella cheese, and a good drizzle of marinara sauce. Repeat the layers until all ingredients are used, finishing with noodles, then the remaining sauce, and topped with the rest of the mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Afterward, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing and serving. Enjoy every comforting bite!
Notes
Make ahead and refrigerate for flavors to meld. Swap ingredients based on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg