Description
Butternut Squash Lasagna is the ultimate comfort food that captures the essence of fall with its creamy layers and sweet, roasted butternut squash. This delightful vegetarian dish features rich ricotta, savory mozzarella, and nutrient-packed spinach, all nestled between tender pasta sheets. Perfect for chilly evenings or gatherings, this lasagna is not only a feast for the eyes but also a heartwarming embrace for your taste buds.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 9 lasagna noodles (traditional or no-boil)
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375?F (190?C).
- Toss butternut squash with olive oil, salt, pepper, and minced garlic; roast for 25-30 minutes until tender.
- Saut? fresh spinach in olive oil until wilted; season with salt and pepper.
- In a bowl, mix ricotta cheese with half of the Parmesan, salt, pepper, and an optional egg.
- Layer roasted squash, noodles (if using no-boil), ricotta mixture, saut?ed spinach, and mozzarella in a baking dish; repeat layers.
- Cover with foil and bake for 45-50 minutes; uncover last 10 minutes for a golden top.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg