Description
Butternut Squash and Spinach Lasagna is a delightful vegetarian dish that perfectly blends the earthy sweetness of roasted butternut squash with the nutritious benefits of fresh spinach. This comforting recipe features layers of creamy ricotta and savory marinara sauce, all nestled between tender no-boil lasagna noodles. Ideal for both weeknight dinners and festive gatherings, this lasagna is not only visually appealing but also packed with flavor and nutrients. Get ready to impress your family and friends with this easy-to-follow recipe that offers a satisfying meal everyone will love!
Ingredients
– 2 cups peeled and diced butternut squash
– 3 cups fresh spinach
– 1 cup ricotta cheese
– 2 cups marinara sauce
– 9-12 sheets no-boil lasagna noodles
– Olive oil, salt, pepper, garlic powder (optional), and grated Parmesan cheese
Instructions
1. Preheat oven to 375°F (190°C). Roast butternut squash for 25-30 minutes until tender.
2. Sauté spinach in a pan until wilted, about 3-5 minutes.
3. Mix ricotta with an egg, salt, pepper, garlic powder, and half of the Parmesan cheese.
4. In a greased baking dish, layer marinara sauce, noodles, roasted butternut squash, sautéed spinach, ricotta mixture, and repeat layers.
5. Top with remaining noodles and marinara sauce; sprinkle with Parmesan cheese.
6. Cover with foil and bake for 25 minutes; remove foil and bake for another 15-20 minutes until golden brown.
Notes
– Allow lasagna to rest for at least 15 minutes before slicing for clean cuts.
– Feel free to add other vegetables like zucchini or mushrooms for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g