Roasted butternut squash lasagna is a comforting, delicious, and healthy twist on the classic Italian dish. The butternut squash adds a touch of sweetness and a creamy texture, while the spinach and ricotta filling provides a balance of flavors and nutrients. This recipe is perfect for a cozy night in or for entertaining guests.
Ingredients
- 1 large butternut squash, peeled and sliced
- Olive oil
- Salt and pepper
- 1 onion, diced
- 3 cloves of garlic, minced
- 5 cups of spinach
- 15 oz of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F.
- Use the olive oil, salt, and pepper to toss the butternut squash slices. Roast for 30 minutes.
- In a pan, sauté the onion and garlic until softened. Add the spinach and cook until wilted.
- In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and egg.
- Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Now it’s time to put 3 lasagna noodles on top of the sauce.
- Over the noodles spread half of the ricotta mixture.
- Add a layer of roasted butternut squash slices.
- Add a layer of spinach mixture.
- Repeat layers of noodles, ricotta mixture, butternut squash, and spinach.
- Top with a layer of marinara sauce and shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
Conclusion
In conclusion, roasted butternut squash lasagna is a delicious and healthy twist on the classic Italian dish. The combination of roasted butternut squash, spinach, and ricotta cheese creates a balance of flavors and nutrients. This recipe is perfect for a cozy night in or for entertaining guests. With a prep time of 30 minutes and cook time of 1 hour, this recipe is easy to make and definitely worth trying!
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess liquid before using it in the recipe.
Can I use a different type of squash?
Yes, you can use any type of squash that you prefer, such as acorn or kabocha.
Roasted Butternut Squash Lasagna
Roasted butternut squash lasagna is a comforting, delicious, and healthy twist on the classic Italian dish. The butternut squash adds a touch of sweetness and a creamy texture, while the spinach and ricotta filling provides a balance of flavors and nutrients. This recipe is perfect for a cozy night in or for entertaining guests.
- 1 large butternut squash, peeled and sliced
- Olive oil
- Salt and pepper
- 1 onion, diced
- 3 cloves of garlic, minced
- 5 cups of spinach
- 15 oz of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
-
Preheat the oven to 375 degrees F.
-
Toss the butternut squash slices with olive oil, salt, and pepper. Roast for 30 minutes.
-
In a pan, sauté the onion and garlic until softened. Add the spinach and cook until wilted.
-
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and egg.
-
Spread a layer of marinara sauce on the bottom of a 9×13 inch baking dish.
-
Place 3 lasagna noodles on top of the sauce.
-
Spread half of the ricotta mixture over the noodles.
-
Add a layer of roasted butternut squash slices.
-
Add a layer of spinach mixture.
-
Repeat layers of noodles, ricotta mixture, butternut squash, and spinach.
-
Top with a layer of marinara sauce and shredded mozzarella cheese.
-
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.