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Butternut Squash Vegetable Lasagna

Butternut Squash Vegetable Lasagna
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Indulge in the warmth of a homemade Butternut Squash Vegetable Lasagna, a dish that beautifully combines layers of roasted butternut squash, fresh spinach, and creamy cheeses. This comforting recipe is not only easy to prepare but also perfect for busy weeknights or impressing guests at gatherings. Each bite reveals a delightful medley of flavors, ensuring even the pickiest eaters will ask for seconds. Make-ahead convenience means you can assemble it in advance and bake it when you’re ready. Enjoy this hearty meal with friends and family, knowing you’re serving up a delicious and wholesome dish that brings everyone together.

Ingredients

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  • 2 cups butternut squash, peeled and cubed
  • 3 cups fresh spinach
  • 15 oz whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 9 no-boil lasagna noodles
  • 2 cups marinara sauce
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with olive oil.
  2. Toss cubed butternut squash with olive oil, salt, and pepper; roast at 400°F (200°C) for about 20 minutes until tender.
  3. Sauté fresh spinach in olive oil over medium heat until wilted (3-5 minutes).
  4. In a bowl, mix ricotta cheese with beaten egg (optional), Parmesan, basil, and oregano until combined.
  5. Layer marinara sauce in the greased baking dish, followed by noodles, half of the roasted squash, spinach, ricotta mixture, and mozzarella. Repeat layers ending with noodles topped with marinara sauce and remaining mozzarella.
  6. Bake uncovered for about 45 minutes until golden brown and bubbly; let cool before slicing.

Nutrition

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