Preparation

This Butternut Squash and Spinach Lasagna recipe comes together easily with a few simple steps. The combination of creamy squash, tender spinach, and cheesy layers makes it a must-try!

Step 1: Preheat your oven to 400°F (200°C). Arrange the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and ground nutmeg. Roast in the oven for about 20 minutes or until the squash is tender. Once roasted, mash the squash slightly with a fork to create a chunky texture.

Step 2: While the squash is roasting, cook the lasagna noodles according to the package instructions. Drain and set aside, laying them flat to prevent sticking.

Step 3: In a bowl, mix the mashed butternut squash with the ricotta cheese. This will create a creamy, flavorful layer for your lasagna.

Step 4: In a large baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three lasagna noodles over the sauce. Spread half of the butternut squash and ricotta mixture evenly over the noodles. Top with a layer of chopped spinach, a sprinkle of mozzarella cheese, and a little more marinara sauce.

Step 5: Repeat the layers, starting with three more lasagna noodles, the remaining butternut squash and ricotta mixture, chopped spinach, mozzarella cheese, and marinara sauce. Finish with the final layer of lasagna noodles, the remaining marinara sauce, and a generous sprinkle of shredded mozzarella and Parmesan cheese on top.

Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.

Step 7: Let the lasagna rest for about 10 minutes before slicing to allow the layers to set. Garnish with fresh basil or parsley, if desired, and serve warm.