Comforting Butternut Squash and Spinach Lasagna
A cozy, veggie-packed lasagna that layers roasted butternut squash, fresh spinach, and creamy cheeses, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 9 pieces lasagna noodles
- 2 cups butternut squash, peeled and diced The star of the dish; can use roasted squash for deeper flavor.
- 2 cups fresh spinach Can substitute with kale or chard.
- 15 oz ricotta cheese Can substitute with cottage cheese (blended smooth).
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated Can reduce quantity to save on cost.
- 1 piece egg
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Italian seasoning to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced butternut squash, salt, and pepper, and cook until softened, about 5-7 minutes.
- Stir in spinach until wilted, then remove from heat.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Layering
- Layer 3 lasagna noodles over the sauce.
- Spread half the ricotta mixture, followed by half the butternut squash and spinach mixture, and one-third of the mozzarella.
- Repeat layers: sauce, noodles, remaining ricotta mixture, remaining butternut squash and spinach mixture, and another layer of mozzarella.
- Top with remaining noodles, marinara sauce, mozzarella, and Parmesan cheese.
Baking
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15 minutes, or until cheese is bubbly and golden.
- Let sit for 10 minutes before serving.
Notes
You can prepare this dish a day ahead by assembling and refrigerating. Freezing is an option as well; cool completely before wrapping tightly. Leftovers can be reheated in the microwave or oven. For extra sneaky nutrition for kids, add pureed carrots or applesauce in the squash mixture.