Description
Delight in a creamy, comforting butternut squash lasagna that’s perfect for any gathering. This vegetarian dish combines rich flavors and nutrient-packed ingredients for a satisfying meal.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 9 oven-ready lasagna noodles
- 1 cup ricotta cheese (whole milk)
- 2 cups fresh spinach
- 2 cups marinara sauce
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp thyme or basil (fresh)
Instructions
- Preheat oven to 375°F (190°C).
- Toss butternut squash with olive oil, salt, and pepper; roast for 25 minutes until tender.
- Sauté spinach in a skillet with olive oil until wilted; mix with ricotta, salt, pepper, and herbs.
- In a baking dish, spread marinara sauce, layer noodles, half of the squash mixture, and ricotta-spinach blend. Repeat layers.
- Top with mozzarella cheese and bake covered for 35 minutes; uncover and bake an additional 10-15 minutes until golden.
Notes
- Substitute zucchini or pumpkin for variation.
- Add kale or different cheeses like goat cheese for added flavor.
- Allow lasagna to rest for 10 minutes post-baking before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg