Description
A comforting and colorful lasagna made with butternut squash, spinach, and a blend of ricotta and mozzarella cheese, perfect for family dinners.
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions; drain and set aside.
- In a skillet, heat the olive oil over medium heat. Sauté the garlic until fragrant, then add the diced butternut squash. Cook until tender and season with salt, pepper, and Italian herbs.
- In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper to enhance its flavor.
- To assemble the lasagna, spread a thin layer of marinara sauce in the bottom of a baking dish. Layer 3 noodles, half of the ricotta mixture, half of the cooked squash, half of the spinach, and a third of the mozzarella cheese. Repeat the layers, finishing with the last 3 noodles topped with marinara sauce and the remaining cheese.
- Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
For a twist, feel free to swap out the spinach for kale or add your favorite veggies for a heartier dish. This lasagna can also be made gluten-free with gluten-free noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian