Butternut Squash Spinach Lasagna
This delicious lasagna combines butternut squash, spinach, and three types of cheese layered with marinara for a comforting and nutritious dish.
Ingredients
Main Ingredients
- 9 pieces Lasagna noodles Can use no-boil lasagna noodles to save time.
- 1 medium Butternut squash, peeled and diced
- 2 cups Fresh spinach Can also use frozen spinach; thaw and drain any excess water.
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Ricotta cheese Mix in a little cream or milk for a creamier texture if desired.
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups Marinara sauce
- 2 tablespoons Olive oil
- to taste Salt and pepper Adjust seasoning as per preference.
- to taste Italian seasoning (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; set aside.
- In a pan, heat olive oil over medium heat, add the onion and garlic, and sauté until softened.
- Add the diced butternut squash and cook until tender, about 8-10 minutes. Stir in the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning if using.
Assembly
- In a large baking dish, spread a layer of marinara sauce, followed by a layer of lasagna noodles.
- Spread half of the ricotta cheese over the noodles, followed by half of the vegetable mixture. Sprinkle with mozzarella and Parmesan.
- Repeat the layers (noodles, ricotta, vegetables, marinara, mozzarella, and Parmesan) until all ingredients are used, ending with noodles topped with marinara and remaining cheese.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden.
- Let it cool for a few minutes, slice, and serve.
Notes
Serve this lasagna warm, straight from the oven. Pairs well with a fresh green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3-5 days. To freeze, wrap tightly; can last about 2-3 months.