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Comforting Butternut Squash and Spinach Lasagna

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A warm and comforting lasagna layered with earthy butternut squash and bright spinach, perfect for cozy gatherings.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 3 cups shredded mozzarella cheese
  • 1 egg
  • 1 jar (about 24 oz) marinara sauce
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
  4. Stir in the minced garlic and cook for an additional minute, until fragrant.
  5. Add the diced butternut squash to the skillet, and cook for around 10 minutes, stirring occasionally until tender.
  6. Add the chopped spinach, thyme, salt, and black pepper to the skillet. Stir until the spinach is wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
  7. In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix well until smooth.
  8. In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
  9. Place four lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the butternut squash and spinach mixture, and a third of the mozzarella cheese.
  10. Repeat the layering process: noodles, ricotta mixture, butternut squash and spinach mixture, and mozzarella cheese.
  11. Top with remaining noodles and another layer of marinara sauce. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  12. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
  13. Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired before serving.

Notes

If you can’t find butternut squash, pumpkin or sweet potatoes make tasty substitutes. For a kick of flavor, consider adding some red pepper flakes into the vegetable mix.

Nutrition

Find it online: https://delishrecipezbylucy.com/butternut-squash-spinach-lasagna/

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