Butternut Squash Lasagna
Butternut squash lasagna is a comforting, layered dish that combines creamy ricotta, savory mozzarella, and sweet roasted butternut squash, all harmonized with a touch of nutmeg. Perfect for cozy family dinners or impressing guests, this vegetarian delight brings warmth and flavor to your table. Each bite offers a delicious balance of textures and tastes, making it a go-to recipe for any occasion.
- 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 (cubed)
- 9 no-boil lasagna noodles
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 tsp nutmeg
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the butternut squash for 25 minutes after tossing it with olive oil, salt, and pepper.
- Sauté minced garlic in olive oil over medium heat; add spinach until wilted (about 3-4 minutes).
- In a bowl, mix ricotta cheese with an egg, half of the Parmesan, nutmeg, salt, and pepper until smooth.
- In a baking dish, layer marinara sauce, noodles, roasted butternut squash (mashed), ricotta mixture, sautéed spinach, mozzarella cheese, and more marinara.
- Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and top with remaining mozzarella; bake for an additional 15-20 minutes until bubbly.
- Let rest for 10-15 minutes before slicing.
Nutrition
- Serving Size: 1 slice (175g)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg