Name: Butternut Squash and Spinach Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 large butternut squash, peeled, seeded, and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage); 9 lasagna noodles, no-boil or regular; 1 pound fresh spinach, chopped (or 1 package frozen, thawed and drained); 1 cup ricotta cheese; 2 cups mozzarella cheese, shredded; 1 cup Parmesan cheese, grated; 2 cups marinara sauce; 1 cup heavy cream; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Pinch of nutmeg (optional, for a hint of warmth)

Description

A veggie-packed, creamy lasagna made with roasted butternut squash, spinach, ricotta, and mozzarella for a comforting yet healthy meal.

Ingredients

Scale

1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
9 lasagna noodles, no-boil or regular
1 pound fresh spinach, chopped (or 1 package frozen, thawed and drained)
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 cups marinara sauce
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Pinch of nutmeg (optional, for a hint of warmth)

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed butternut squash with olive oil, salt, pepper, and sage. Spread it on the baking sheet and roast for 25-30 minutes until tender and caramelized.
Sauté the spinach in a large skillet until wilted. Season with salt and garlic powder, then set aside.
In a bowl, mix ricotta cheese with Italian seasoning and a pinch of nutmeg.
Lower the oven to 375°F (190°C) and spread a layer of marinara sauce in a baking dish. Layer with lasagna noodles, roasted squash, sautéed spinach, dollops of ricotta, and mozzarella and Parmesan. Repeat, finishing with cheese on top.
Pour heavy cream over the lasagna. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

For a gluten-free option, use gluten-free lasagna noodles. This dish can be made ahead of time and also freezes well.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 7g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 18g
Cholesterol: 55mg

Keywords: lasagna, vegetarian, butternut squash, spinach, comfort food