Description
This Butternut Squash and Spinach Lasagna is a warm, creamy dish that’s perfect for weeknight dinners, packed with flavor and ultimate comfort.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the diced butternut squash until tender, about 5-7 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Spread a layer of marinara sauce in a baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta cheese, half of the butternut squash and spinach mixture, one-third of the mozzarella cheese, and a drizzle of marinara sauce. Repeat layers until all ingredients are used. Finish with noodles, remaining sauce, and top with the rest of the mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before slicing and serving.
Notes
Make-ahead options available. Assemble a day in advance and refrigerate. Let cool for easier slicing after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg