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Spinach ricotta butternut squash lasagna baked in dish

Spinach Ricotta Butternut Squash Lasagna


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  • Author: Chef Sofia
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A vegetarian lasagna with roasted butternut squash, creamy ricotta, spinach, and mozzarella.


Ingredients

Scale

1 butternut squash, sliced

2 tbsp olive oil

2 cups spinach

3 garlic cloves, minced

1 onion, chopped

15 oz ricotta

1 egg (optional)

0.5 cup Parmesan

1.5 cups mozzarella

9 lasagna noodles

2 cups marinara sauce

1 tsp oregano

1 tsp basil

Salt & pepper


Instructions

1. Roast butternut squash with olive oil, salt, pepper.

2. Cook noodles if needed.

3. Sauté onion, garlic, spinach with herbs.

4. Mix ricotta, Parmesan, and egg.

5. Layer noodles, squash, spinach mix, ricotta, mozzarella, and sauce.

6. Repeat layers, finishing with noodles, sauce, and mozzarella.

7. Bake covered 25 minutes, uncovered 15 minutes.

8. Rest before serving.

Notes

Add nutmeg to ricotta for warmth.

Use dairy-free ricotta and cheese for vegan version.

Freezes well in portions.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-Mediterranean

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 7g
  • Sodium: 480mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 45mg