Description
Butternut squash lasagna is a comforting dish that celebrates the joy of home-cooked meals. Layers of silky pasta, creamy ricotta, and sweet roasted butternut squash create a delightful symphony of flavors. Perfect for family gatherings or cozy nights in, this recipe is not only easy to prepare but also visually stunning—making it a crowd-pleaser every time.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups butternut squash, cubed
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss the butternut squash with olive oil, thyme, sage, salt, and pepper on a baking sheet. Roast for 25 minutes until tender.
- Sauté garlic in olive oil over medium heat; add spinach and cook until wilted (about 3 minutes).
- Mix ricotta with one beaten egg, salt, pepper, and half the Parmesan until smooth.
- In a baking dish, spread marinara sauce on the bottom. Layer noodles, half the roasted squash, half the ricotta mixture, spinach-garlic mix, mozzarella cheese, and more sauce; repeat layers.
- Cover with foil and bake for 30 minutes. Remove foil for the last 10–15 minutes to brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 310
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: <0.5g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg