Description
Butternut Squash & Spinach Lasagna: An Incredible Ultimate Recipe
Ingredients
Scale
- 12 lasagna noodles
- 2 cups butternut squash, peeled and cubed
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the lasagna noodles in salted water according to package instructions until al dente. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the cubed butternut squash and sauté until tender, about 10-15 minutes. Season with garlic powder, onion powder, salt, and pepper.
- Add the chopped spinach to the pot and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the ricotta cheese, half of the mozzarella, and grated Parmesan. Mix well and season with salt and pepper.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the butternut squash and spinach mixture. Repeat the layers, finishing with noodles and sauce on top.
- Sprinkle the remaining mozzarella cheese over the final layer of sauce.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Butternut Squash Spinach Lasagna