For an even richer flavor, consider using homemade marinara sauce. To prevent the lasagna from drying out, ensure the noodles are well covered with sauce and cheese. Feel free to substitute other cheeses based on your preference. Fontina or Gruyere would also work wonderfully. If you don't have oven-ready noodles, you can parboil regular lasagna noodles according to package directions.
Roasted Butternut Squash and Spinach Lasagna
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PREP TIME40 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs
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SERVING10 People
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VIEWS3
Imagine the quintessential autumn comfort, elevated. This lasagna boasts layers of sweet, roasted butternut squash, vibrant spinach, and a creamy ricotta filling, all blanketed in a rich marinara sauce and a generous blanket of melting cheeses. It's a symphony of flavors and textures that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol120 mg
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Fiber9 g
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Protein32 g
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Saturated Fat16 g
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Sodium1353 mg
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Sugar11 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 400 degrees F (200 degrees C). Toss together butternut squash, 2 teaspoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Arrange in a single layer on a rimmed baking sheet.
02
Step
18 mins
Bake in the preheated oven until softened and lightly browned, 15 to 20 minutes. Set aside.
03
Step
4 mins
Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt, and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Remove from heat, and set aside.
04
Step
0 mins
Combine shredded provolone and mozzarella in a bowl. Stir together ricotta, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
05
Step
0 mins
Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup of the marinara on the bottom. Arrange 4 noodles side by side over sauce; spread half of ricotta mixture over noodles. Spread roasted squash evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with 4 more noodles and remaining ricotta mixture. Spread spinach mixture evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with remaining 4 noodles and 1 cup marinara. Sprinkle with Parmesan and remaining shredded cheese mixture. Cover with aluminum foil.
06
Step
45 mins
Bake at 400 degrees F (200 degrees C) for 35 minutes. Uncover; bake until golden and bubbly, about 20 minutes more. Let stand 10 minutes before cutting into 10 slices.
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