Butternut Squash Lasagna
Butternut squash lasagna is a delicious and comforting twist on the traditional Italian dish. With creamy layers of ricotta and fresh mozzarella, paired with the sweet richness of roasted butternut squash, this recipe is perfect for cozy family dinners or gatherings with friends. Easy to prepare, it offers a colorful presentation that will impress your guests while delivering satisfying flavors that warm the soul.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 9 no-boil lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp fresh thyme or sage (chopped)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, salt, and pepper; roast until tender (about 25 minutes).
- In a pan over medium heat, sauté minced garlic in olive oil until fragrant. Add spinach; cook until wilted. Season with salt and pepper.
- In a bowl, combine ricotta with beaten egg, herbs, salt, and pepper.
- In a baking dish, spread marinara sauce on the bottom. Layer noodles, butternut squash puree (mashed), ricotta mixture, sautéed spinach, and mozzarella cheese. Repeat layers until ingredients are used.
- Cover with foil and bake for 30 minutes; remove foil for the last 10–15 minutes until cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg