Description
A cozy vegetarian lasagna layered with creamy roasted butternut squash, tender spinach, and a rich blend of ricotta, mozzarella, and parmesan cheeses.
Ingredients
- 12 lasagna noodles
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 large egg
- 2 cups milk or cream
- 1/4 teaspoon dried nutmeg or thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the butternut squash with olive oil, salt, and pepper and roast until tender, about 25–30 minutes.
- Mash or blend the roasted squash until smooth.
- Cook lasagna noodles according to package directions and set aside.
- Sauté garlic in a skillet, add spinach, and cook until wilted. Remove from heat.
- Make the white sauce by melting butter, stirring in flour, then whisking in milk until smooth and thickened.
- In a bowl, mix ricotta, egg, parmesan, nutmeg or thyme, salt, and pepper.
- Assemble the lasagna by layering white sauce, noodles, squash purée, ricotta mixture, spinach, and mozzarella.
- Repeat layers and finish with mozzarella and parmesan on top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake an additional 15–20 minutes until bubbly and lightly golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Frozen spinach can be used if well-drained.
- Letting the lasagna rest helps it slice cleanly.
- Great for make-ahead meals and freezer storage.
- Add mushrooms or caramelized onions for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 95mg
