Description
Delicious and comforting Butternut Squash and Spinach Lasagna, a perfect vegetarian dish for a cozy dinner. Layers of creamy butternut squash, spinach, and cheese between tender lasagna noodles, baked to perfection.
Ingredients
Scale
For the Butternut Squash Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable broth
For the Spinach Layer:
- 5 ounces fresh spinach, roughly chopped
For the Cheese Layers:
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
Instructions
- Preheat the oven and prepare the squash: Preheat the oven to 375°F (190°C). In a skillet, sauté onion and garlic, then add butternut squash, seasonings, and broth. Cook until tender.
- Prepare the spinach: Add chopped spinach to the squash mixture and cook until wilted.
- Mix the ricotta: In a bowl, combine ricotta cheese and egg.
- Assemble the lasagna: Layer squash mixture, noodles, ricotta mixture, and cheeses in a baking dish. Repeat layers and top with Parmesan.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered until golden.
- Rest and serve: Let the lasagna rest before slicing and serving.
Notes
- You can use frozen spinach instead of fresh.
- Add red pepper flakes for extra spice.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
