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Butternut Squash and Spinach Lasagna

A creamy, comforting vegetarian lasagna layered with roasted butternut squash, spinach, and rich cheeses.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Lasagna
  • 1 medium butternut squash peeled and cubed
  • 3 cups fresh spinach
  • 12 lasagna noodles
  • 1.5 cups ricotta cheese
  • 1 cup Parmesan cheese grated
  • 2 cups mozzarella shredded
  • 2 tbsp olive oil
  • 1 egg
  • 1 cup marinara sauce optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Roast squash with oil and seasonings at 400°F for 25–30 minutes.
  2. Purée roasted squash until smooth.
  3. Sauté garlic and spinach until wilted.
  4. Mix ricotta, Parmesan, egg, spinach, salt, and pepper.
  5. Boil lasagna noodles if needed.
  6. Assemble layers: marinara, noodles, squash, ricotta-spinach, mozzarella.
  7. Bake at 375°F covered for 25 minutes, then uncovered 15 minutes.
  8. Rest 10 minutes before slicing.

Notes

Resting the lasagna ensures clean slices.