Description
A delicious and nutritious vegetarian lasagna featuring roasted butternut squash, fresh spinach, and three types of cheese layered between tender pasta sheets for the perfect comfort food meal.
Ingredients
Scale
- 9 sheets lasagna noodles
- 2 cups cubed butternut squash
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 minced garlic cloves
- 2 tbsp extra virgin olive oil
- 28 oz canned whole tomatoes
- Salt and pepper to taste
Instructions
- Prep and Preheat: Preheat oven to 375°F (190°C). Prepare 9×13 inch baking dish by lightly greasing.
- Roast Squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast 25 minutes until fork-tender.
- Sauté Spinach: Heat olive oil in skillet over medium heat. Add minced garlic, cook until fragrant. Add spinach, cook until wilted.
- Prepare Sauce: Crush canned tomatoes in bowl. Season with salt and pepper, mix thoroughly.
- First Layer: Spread thin layer of tomato sauce in baking dish. Place 3 noodles over sauce.
- Build Layers: Add dollops of ricotta, roasted squash, sautéed spinach, mozzarella, and sauce. Repeat twice.
- Final Layer: Top with remaining noodles, sauce, and mozzarella. Sprinkle Parmesan over everything.
- Bake: Cover with foil, bake 35 minutes. Remove foil, bake 10 minutes more until bubbly.
- Rest: Let stand 10 minutes before slicing for clean cuts and proper setting.
Notes
- Salt the cubed butternut squash 15 minutes before roasting to draw out moisture and concentrate flavors
- Squeeze excess water from cooked spinach using clean kitchen towel to prevent watery lasagna layers
- Let ricotta come to room temperature before assembly for easier spreading and better layer distribution
- Test doneness by inserting knife in center – it should slide through easily with minimal resistance
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 12g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: spinach butternut squash lasagna, vegetarian lasagna, butternut squash recipe, healthy lasagna, comfort food, Italian cuisine