Description
This Butternut Squash and Spinach Lasagna is rich and creamy, featuring layers of tender noodles, fresh spinach, and caramelized butternut squash, perfect for a comforting dinner.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the diced butternut squash until tender, about 5-7 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce. Add half of the ricotta cheese, half of the butternut squash and spinach mixture, one-third of the mozzarella cheese, and drizzle with marinara. Repeat layers until all ingredients are used, finishing with noodles, then sauce, and the remaining mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before slicing and serving.
Notes
Make-ahead friendly; prepare a day in advance and refrigerate. Store leftovers in an airtight container for up to 3 days or freeze for up to one month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg