Description
Spinach and Butternut Squash Lasagna is a cozy, fall-inspired dish that combines the creamy richness of ricotta and mozzarella with the earthy sweetness of roasted butternut squash and fresh spinach. This comforting meal not only warms your soul but also serves as a vibrant centerpiece for family dinners or festive gatherings. Easy to prepare and packed with flavor, it’s a delightful way to embrace the flavors of fall.
Ingredients
Scale
- 9 lasagna noodles (traditional or no-boil)
- 2 cups fresh spinach
- 2 cups butternut squash, peeled and diced
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Toss diced butternut squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender.
- If using traditional noodles, boil them according to package instructions until al dente; drain and set aside.
- In a bowl, mix ricotta, eggs, half of the Parmesan, salt, and pepper until well combined.
- In a baking dish, layer marinara sauce on the bottom followed by noodles, roasted squash, spinach, ricotta mixture, and mozzarella. Repeat layers until ingredients are used up.
- Finish with noodles topped with marinara sauce and remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15–20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg