Description
Butternut squash lasagna is a comforting and delicious dish that combines roasted butternut squash with creamy ricotta and gooey mozzarella, all layered between tender pasta sheets. This crowd-pleaser is perfect for cozy family dinners or holiday gatherings, offering a delightful balance of sweet and savory flavors. With its vibrant colors and rich aroma, this lasagna not only satisfies the taste buds but also makes for an Instagram-worthy centerpiece on your table.
Ingredients
Scale
- 2 cups roasted butternut squash (mashed)
- 9 no-boil lasagna noodles
- 1 cup whole-milk ricotta cheese
- 2 cups fresh mozzarella cheese (shredded)
- 2 cups fresh spinach (cooked)
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 30-40 minutes until tender.
- In a skillet, sauté minced garlic until fragrant, then add spinach and cook until wilted (about 3-4 minutes). Combine ricotta, nutmeg, salt, pepper, wilted spinach, and half of the mozzarella in a bowl.
- Spread a thin layer of marinara sauce in a baking dish. Layer noodles, half of the mashed butternut squash, half of the ricotta mixture, more noodles, remaining squash, remaining ricotta mixture, and finish with noodles topped with marinara sauce.
- Top with remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes; remove foil and bake for another 15-20 minutes until bubbly and golden.
- Let rest for 10-15 minutes before slicing to serve.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg