Description
Layers of Italian comfort converge in this hearty squash and spinach lasagna, blending rustic autumn flavors with creamy ricotta and tender noodles. Comfort meets nutrition in a single baking dish that promises warmth and satisfaction for hungry families seeking a nourishing meal.
Ingredients
Scale
Main Ingredients:
- 1 butternut squash (about 2 pounds), peeled, seeded, and sliced into 1/4-inch-thick rounds
- 10 ounces (280 grams) fresh spinach
- 12 lasagna noodles, cooked al dente
- 1 cup (240 milliliters) marinara sauce
Cheese Ingredients:
- 2 cups (480 grams) ricotta cheese
- 2 cups (200 grams) grated mozzarella cheese
- 1 cup (100 grams) grated Parmesan cheese
Seasoning and Aromatics:
- 3 tablespoons (45 milliliters) olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
- Freshly ground black pepper
- 1 large egg
Instructions
- Preheat oven to 375°F and prepare a parchment-lined baking sheet for roasting butternut squash.
- Drizzle squash rounds with olive oil, season with salt and pepper, then roast for 20 minutes until tender and lightly caramelized.
- In a large skillet, sauté garlic and red pepper flakes in olive oil for one minute, creating an aromatic base.
- Add spinach to the skillet and cook until completely wilted, approximately 3 minutes. Remove from heat and set aside.
- Create ricotta mixture by combining cheese, egg, nutmeg, salt, and pepper in a medium bowl, whisking until smooth and well-integrated.
- Prepare baking dish by spreading marinara sauce across the bottom to prevent sticking.
- Construct first lasagna layer with noodles, arranging roasted squash, wilted spinach, and dolloping half the ricotta mixture evenly.
- Sprinkle mozzarella and Parmesan cheese generously over the first layer to enhance flavor and texture.
- Repeat layering process with remaining ingredients, ensuring final layer consists of noodles topped with marinara sauce and residual cheese.
- Cover lasagna with foil and bake for 25 minutes, then uncover and continue baking for additional 10 minutes until cheese turns golden and edges bubble.
- Allow lasagna to rest for 10 minutes, which helps set layers and makes slicing easier, then serve warm.
Notes
- Swap butternut squash with pumpkin or sweet potato for varied flavor profiles and seasonal adaptations.
- Create a gluten-free version by using rice or zucchini noodles instead of traditional lasagna sheets.
- Enhance protein content by adding cooked ground turkey or lentils between layers for a more nutritious meal.
- Reduce cooking time by using pre-roasted squash or frozen roasted vegetable medleys for convenience and quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg