Description
This Delicious Butternut Squash and Spinach Lasagna features roasted butternut squash, wilted spinach, creamy ricotta, and melty mozzarella layered between tender lasagna noodles for a cozy vegetarian comfort meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 10 ounces fresh spinach, washed and chopped
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles, cooked al dente
- 3 cups béchamel sauce (butter, flour, milk, nutmeg, salt)
- 2 cloves garlic, minced
- 1 teaspoon dried sage or thyme (optional)
Instructions
1. Preheat oven to 400°F (200°C) and roast butternut squash with olive oil, salt, and pepper until tender (25-30 minutes).
2. Sauté garlic briefly, add spinach, cook until wilted, then drain excess moisture.
3. Make béchamel sauce by melting butter, whisking in flour, then gradually adding milk to thicken; season with salt and nutmeg.
4. Mix ricotta, half the Parmesan, sage, and cooked spinach in a bowl.
5. Layer lasagna noodles, béchamel sauce, ricotta-spinach mixture, roasted squash, and mozzarella in a baking dish.
6. Repeat layers and end with béchamel, mozzarella, and Parmesan on top.
7. Cover with foil and bake 30 minutes; uncover and bake 10-15 more minutes until golden and bubbly.
8. Let rest 10 minutes before serving.
Notes
For best flavor, roast butternut squash until caramelized.
Make sure to squeeze excess water from spinach to avoid soggy lasagna.
Assemble a day ahead and refrigerate for enhanced flavors.
Can be frozen for up to 3 months; thaw and reheat covered in oven.
Try variations with mushrooms, vegan cheeses, or additional veggies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg