Butternut Squash Lasagna
Indulge in a comforting butternut squash lasagna that combines creamy layers of ricotta and mozzarella with roasted squash for a delightful twist on a classic dish. Perfect for family dinners or festive gatherings, this recipe is a celebration of flavors that everyone will love. Easy to prepare and packed with nutrients, it’s sure to become a favorite in your home!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups roasted butternut squash (cubed)
- 9 no-boil lasagna noodles
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach
- 2 cups shredded whole milk mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- 6 fresh sage leaves
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Peel and cube the butternut squash, drizzle with olive oil, and season with salt and pepper.
- Roast squash on a lined baking sheet for 25-30 minutes until tender and caramelized.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted (2-3 minutes).
- In a bowl, mix ricotta, sautéed spinach, salt, pepper, and half of the Parmesan until creamy.
- In a baking dish, layer roasted squash, noodles, ricotta mixture, more squash, mozzarella, and sage leaves. Repeat layers.
- Top the final layer with remaining mozzarella and Parmesan. Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15-20 minutes until bubbly.
- Allow cooling for 15 minutes before slicing.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg