Description
This seasonal lasagna combines roasted butternut squash and fresh spinach with creamy cheeses, creating a vibrant and nutritious twist on traditional comfort food.
Ingredients
- Lasagna Noodles, cooked — 9–12
- Butternut Squash, peeled and sliced or cubed — 1 small
- Fresh Spinach — 4 cups
- Whole Milk Ricotta Cheese — 15 oz
- Parmesan Cheese, finely grated — 1/2 cup
- Mozzarella Cheese, shredded — 2 cups
- Garlic, minced — 2 cloves
- Olive Oil — 2 tbsp, divided
- Large Egg — 1
- Fresh Thyme & Rosemary Sprigs — For garnish
- Salt, Black Pepper & Chili Flakes — To taste
- Unsalted Butter — 3 tbsp
- All-Purpose Flour — 3 tbsp
- Whole Milk or Heavy Cream — 2 cups
- Vegetable Broth — 1 cup
- Ground Nutmeg — A pinch
Instructions
- Preheat your oven to 400°F (204°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, black pepper, and fresh thyme. Roast for 20-25 minutes until tender.
- Heat remaining olive oil in a skillet over medium heat and sauté the garlic for 1 minute. Add spinach and cook until wilted.
- Combine ricotta, Parmesan, egg, salt, and black pepper in a bowl until smooth.
- In a saucepan, melt butter and whisk in flour, cooking for 1 minute. Gradually add milk and vegetable broth, simmer until thickened.
- Reduce the oven temperature to 375°F (190°C). Layer cream sauce in a baking dish, followed by noodles, half of the roasted squash, spinach, ricotta mixture, and more sauce. Repeat layers.
- Finish with a layer of noodles topped with remaining cream sauce and mozzarella cheese.
- Bake uncovered for 30-35 minutes until golden brown and bubbling.
- Allow to rest for 15 minutes before slicing.
Notes
This dish can be made a day in advance and stored in the fridge. It is also customizable; feel free to add other vegetables or adjust cheese levels.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg