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At the heart of this lasagna are two star ingredients: butternut squash and spinach. Butternut squash, with its sweet, nutty flavor and creamy texture, serves as a wonderful base for the layers of cheese and noodles. Not only is it delicious, but it is also loaded with vitamins and minerals. Rich in beta-carotene, vitamin A, and dietary fiber, butternut squash supports eye health and digestion while providing a satisfying sweetness that balances out the savory elements of the dish.

Butternut Squash Spinach Lasagna

Warm up your autumn evenings with this Cozy Butternut Squash Spinach Lasagna, a hearty dish that blends rich layers of creamy cheese, savory marinara, and the sweetness of roasted butternut squash. Perfect for vegetarians and those seeking more veggies in their diets, this lasagna is not only delicious but also packed with nutrients. Discover the comforting flavors and satisfying textures that make this recipe a delightful addition to any meal!
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Ingredients
  

2 cups butternut squash, peeled and diced

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon dried thyme

9-12 lasagna noodles (regular or no-boil)

3 cups fresh spinach

2 cups ricotta cheese

1 cup grated mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg

3 cups marinara sauce

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Squash: In a medium bowl, toss the diced butternut squash with olive oil, salt, pepper, garlic powder, and thyme. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.

      Cook the Noodles: If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.

        Sauté the Spinach: In a large skillet over medium heat, add the fresh spinach. Sauté until just wilted (about 2-3 minutes). Remove from heat and cool slightly.

          Make the Cheese Mixture: In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, sautéed spinach, and a pinch of salt and pepper. Mix well until everything is evenly incorporated.

            Layer the Lasagna: In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the roasted butternut squash. Drizzle a bit more marinara on top and repeat the layers until all ingredients are used, finishing with a layer of noodles topped with marinara and the remaining mozzarella cheese.

              Bake the Lasagna: Cover the baking dish with foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden.

                Let it Rest: Once out of the oven, let the lasagna rest for about 10-15 minutes before slicing. This helps it set and makes serving easier.

                  Garnish and Serve: Cut into squares, garnish with fresh basil, and serve hot. Enjoy the cozy blend of flavors!

                    Prep Time, Total Time, Servings: 30 min | 1 hr | 6-8 servings