Description
Indulge in this comforting Butternut Squash and Spinach Lasagna, a delightful vegetarian twist on the classic Italian dish. Layers of roasted butternut squash, creamy ricotta spinach mixture, and gooey cheeses, all nestled between lasagna noodles and baked to golden perfection.
Ingredients
Scale
For Roasted Butternut Squash:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
For Lasagna:
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 2 cups fresh baby spinach (roughly chopped)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles (regular or no-boil)
- 2 cups béchamel sauce or white sauce
- fresh basil (optional for garnish)
Instructions
- Preheat oven and roast squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, nutmeg, and thyme. Roast for 25–30 minutes until tender.
- Cook noodles and prepare filling: Cook lasagna noodles as per package instructions. Mix ricotta, egg, and spinach in a bowl.
- Layer the lasagna: Grease a baking dish, layer with sauce, noodles, ricotta mixture, squash, and cheeses. Repeat layers and bake covered for 25 minutes. Uncover and bake for additional 15–20 minutes until golden.
- Rest and garnish: Let the lasagna rest before slicing. Garnish with fresh basil if desired.
Notes
- You can substitute kale for spinach or use store-bought Alfredo sauce instead of béchamel for a shortcut.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
