Butternut Squash Spinach Lasagna

If you’re looking for a warm, hearty dish that embraces the flavors of fall while delivering nutrition and comfort, look no further than Butternut Bliss Spinach Lasagna. This unique twist on traditional lasagna combines the sweet, nutty flavor of roasted butternut squash with the vibrant, earthy notes of fresh spinach, creating a dish that’s both satisfying and wholesome. As the leaves turn and the air becomes crisp, this lasagna serves as an ideal centerpiece for family gatherings, cozy dinners, or meal prep for the week ahead.

Butternut Squash Spinach Lasagna

Discover the comforting flavors of fall with Butternut Bliss Spinach Lasagna. This hearty dish blends the sweet, nutty taste of roasted butternut squash with fresh spinach, creating a nourishing meal perfect for family gatherings or cozy dinners. Packed with vitamins, fiber, and creamy layers of ricotta and mozzarella, it's not just a dinner, but a celebration of seasonal goodness. Try this nutritious twist on lasagna for a delicious and satisfying treat!

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Ingredients

2 cups butternut squash, peeled and diced into small cubes

9 lasagna noodles (use gluten-free if preferred)

3 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, plus extra for garnish

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

2 tablespoons olive oil, plus more for sautéing

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or non-stick spray.

Roast the Squash: In a mixing bowl, add the diced butternut squash. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Toss to coat the squash evenly. Spread the squash out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and lightly caramelized. Once done, remove it from the oven and set aside to cool.

Prepare the Ricotta Mixture: In a separate mixing bowl, combine the ricotta cheese, egg, minced garlic, oregano, basil, salt, and black pepper. Stir well until the mixture is smooth and fully combined, ensuring that the egg is thoroughly incorporated.

Sauté the Spinach: Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 2-3 minutes, until it is wilted and tender. Remove from heat and let cool slightly before using.

Assemble the Lasagna:

- Start by spreading a thin layer of marinara sauce on the bottom of the greased baking dish.

- Place 3 lasagna noodles over the layer of sauce.

- Spread half of the ricotta mixture evenly over the noodles.

- Layer half of the roasted butternut squash on top, followed by half of the sautéed spinach.

- Sprinkle with 1/3 of the shredded mozzarella cheese.

- Repeat the layering process: add another set of noodles, the remaining ricotta mixture, the leftover butternut squash, the remaining spinach, and another 1/3 of mozzarella cheese.

- Finish with the final 3 lasagna noodles, spread the remaining marinara sauce over the top, and sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the Lasagna: Cover the baking dish tightly with aluminum foil, ensuring that it doesn’t touch the cheese. Bake in the oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbling and golden brown.

Let it Rest: Once baked, take the lasagna out of the oven and let it rest for approximately 10-15 minutes. This allows the layers to set, making it easier to slice and serve.

Serve: Garnish the lasagna with fresh basil leaves if desired, and serve warm for a comforting meal.

Prep Time, Total Time, Servings:

30 minutes | 1 hour | 6 servings