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