Butternut Squash Lasagna
Butternut squash lasagna is a comforting, creamy dish that combines the sweet, nutty flavors of roasted butternut squash with layers of ricotta cheese and fresh spinach. Perfect for cozy nights or festive gatherings, this lasagna is not only delicious but also an impressive centerpiece that will leave your family and friends asking for more. With its vibrant colors and rich taste, each bite is a warm embrace that brings joy to the table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups roasted butternut squash, mashed
- 9 no-boil lasagna noodles
- 15 oz ricotta cheese
- 2 cups fresh spinach
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and roast for about 30 minutes until tender.
- In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook until fragrant. Stir in fresh spinach until wilted.
- In a bowl, mix ricotta cheese with salt, pepper, thyme, and half the parmesan until smooth.
- Spread marinara sauce on the bottom of a baking dish. Layer with no-boil noodles, half of the butternut squash mixture, ricotta mixture, and sautéed spinach. Repeat layers.
- Top with mozzarella cheese and cover with foil. Bake for 25 minutes; remove foil and bake for an additional 15 minutes until golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1/6 of the dish (approx. 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg