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One of the standout ingredients in this lasagna is butternut squash, a nutrient-dense vegetable that is often celebrated for its sweet, nutty flavor and smooth texture. Rich in vitamins A and C, butternut squash supports immune function and contributes to healthy skin. It is also an excellent source of fiber, promoting digestive health and keeping you feeling full longer. This makes it a fantastic addition to a lasagna, adding not only flavor but also substance.

Butternut Squash Spinach Lasagna

Discover the comforting flavors of Butternut Squash Spinach Lasagna, a delightful twist on the classic dish. This vibrant recipe features layers of creamy ricotta, sweet butternut squash, and nutrient-packed spinach, making it a nutritious choice for any occasion. Perfect for family dinners or festive gatherings, this lasagna is not only visually appealing but also packed with vitamins and flavors. Experience the heartwarming satisfaction it brings to your table.
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Ingredients
  

12 lasagna noodles (whole wheat or gluten-free)

2 cups butternut squash, peeled and diced

1 tablespoon olive oil

3 cups fresh spinach, roughly chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups ricotta cheese

1 ½ cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg

Salt and pepper to taste

1 jar (about 24 oz) marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Lasagna Noodles: In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

      Prepare the Butternut Squash: In a skillet, heat olive oil over medium heat. Add the diced butternut squash, season with salt and pepper, and cook for about 5-7 minutes until slightly softened. Remove from heat and set aside.

        Sauté Onion and Spinach: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, oregano, and thyme, then cook for an additional minute. Stir in the spinach and cook until wilted. Remove from heat.

          Make the Ricotta Mixture: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Add the egg, a pinch of salt, and pepper. Mix well until smooth.

            Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed butternut squash and spinach. Top with another layer of marinara sauce. Repeat the layers, ending with a final layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan.

              Bake the Lasagna: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden.

                Cool and Serve: Once baked, remove the lasagna from the oven and let it cool for about 10-15 minutes. Garnish with fresh basil leaves before slicing and serving.

                  Prep Time: 25 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8