Description
This Butternut Squash and Spinach Lasagna is a comforting and flavorful vegetarian twist on the classic Italian dish. Layers of roasted butternut squash, creamy spinach and ricotta filling, gooey mozzarella, and a decadent béchamel sauce come together to create a deliciously satisfying meal.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles (regular or oven-ready)
Butternut Squash:
- 3 cups butternut squash (peeled, cubed)
Olive Oil Mixture:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
Cheese Filling:
- 1 cup ricotta cheese
- 1 large egg
- 3 cups fresh spinach (chopped)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Béchamel Sauce:
- 2 cups béchamel or white sauce (homemade or store-bought)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg. Roast for 25–30 minutes, then mash lightly.
- Prepare Cheese Filling: Combine ricotta cheese, egg, and chopped spinach in a bowl.
- Layer Ingredients: Build layers in a baking dish with noodles, ricotta-spinach mixture, mashed squash, mozzarella, and béchamel.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered for 15 minutes until golden.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- You can use frozen spinach if fresh is not available.
- For extra flavor, consider adding garlic or sage to the squash or béchamel.
