Butternut Squash Lasagna with Spinach and Ricotta

Introduction

This Butternut Squash Lasagna with Spinach and Ricotta is a hearty, vegetarian twist on a classic comfort food. Roasted butternut squash forms a creamy, slightly sweet layer, balanced by the earthy flavor of spinach and the richness of ricotta. This dish is perfect for family dinners, meal prep, or even a cozy holiday meal.

Ingredients

• 3 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 cups fresh spinach, sautéed
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 jar marinara sauce (about 24 ounces)
• 12 lasagna noodles, cooked according to package instructions

Instructions

1. Roast the Butternut Squash
   Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes until soft and caramelized. Mash the roasted squash into a smooth puree.
2. Prepare the Ricotta Mixture
   In a bowl, combine ricotta cheese, sautéed spinach, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
3. Assemble the Lasagna
   Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer lasagna noodles, butternut squash puree, ricotta mixture, and shredded mozzarella. Repeat until all ingredients are used, finishing with a layer of noodles, marinara sauce, and mozzarella.
4. Bake the Lasagna
   Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil, sprinkle with parmesan cheese, and bake for an additional 10-15 minutes until golden and bubbly.
5. Serve Warm
   Let the lasagna rest for 10 minutes before slicing and serving.

Tips for Success

• For extra creaminess, add a layer of béchamel sauce.
• This dish freezes well; prepare and freeze before baking for an easy make-ahead meal.
• Serve with garlic bread and a fresh green salad for a complete dinner.

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