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Description
A comforting and flavorful vegetarian lasagna made with layers of tender butternut squash, creamy ricotta, savory spinach, and a rich tomato sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cubed
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 (15 ounce) container ricotta cheese
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (24 ounce) jar marinara sauce
- 12 lasagna noodles, cooked according to package directions
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add butternut squash, sage, thyme, salt, and pepper. Cook, stirring occasionally, until squash is tender-crisp, about 10-15 minutes.
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, spinach, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Arrange 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Spread about one-third of the remaining marinara sauce over the ricotta mixture.
- Top with another layer of 3 lasagna noodles, the remaining ricotta mixture, and another third of the marinara sauce.
- Add the final layer of 3 lasagna noodles, the remaining marinara sauce, and the mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a smoother squash texture, you can roast the butternut squash cubes before adding them to the skillet.
- Add a pinch of nutmeg to the ricotta mixture for an extra layer of flavor.
- If you prefer a spicier dish, add red pepper flakes to the marinara sauce.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 lasagna slice
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg
Keywords: butternut squash lasagna, vegetarian lasagna, fall recipes, pasta bake, spinach lasagna, easy lasagna, comforting meal, seasonal cooking