Butternut Squash Lasagna
Butternut squash lasagna is a comforting, wholesome dish that combines layers of creamy ricotta, gooey mozzarella, and sweet roasted butternut squash. This vegetarian delight is perfect for chilly evenings, bringing warmth and satisfaction to any dinner table. With its vibrant colors and rich flavors, it’s not just a meal; it’s a celebration of comfort food that will impress your guests and make lasting memories.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups butternut squash, pureed
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 1 cup part-skim mozzarella cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 tsp nutmeg
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast until tender (about 30 minutes).
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted (about 3 minutes).
- In a bowl, mix ricotta cheese with sautéed spinach, nutmeg, thyme, salt, and pepper until well combined.
- In a baking dish, spread a thin layer of marinara sauce. Layer noodles with half of the butternut squash puree, ricotta mixture, mozzarella cheese, and marinara sauce. Repeat layers until all ingredients are used.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 slice (170g)
- Calories: 310
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg