Butternut Squash Lasagna
Butternut squash lasagna is a comforting and delicious twist on the traditional Italian favorite. This dish features creamy layers of ricotta and mozzarella cheese, combined with sweet roasted butternut squash, making it perfect for cozy dinners or festive gatherings. With its vibrant colors and rich flavors, this vegetarian lasagna will impress your guests and warm your heart.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3 cups butternut squash, peeled and diced
- 9 lasagna noodles (regular or no-boil)
- 1 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the diced butternut squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted (about 2-3 minutes).
- In a bowl, combine ricotta cheese, half of the mozzarella, sautéed spinach mix, salt, pepper, and grated Parmesan.
- In a baking dish, layer marinara sauce, noodles, cheese mixture, roasted butternut squash, and repeat until all ingredients are used. Top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 15 minutes until golden brown. Let rest for 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg