Description
A comforting and nutritious Autumn Vegetable Lasagna featuring roasted butternut squash, fresh spinach, and creamy cheeses, perfect for the fall season.
Ingredients
Scale
- 2 cups peeled and diced butternut squash
- 4 cups washed and chopped spinach
- 12 sheets of lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil (for roasting squash)
- 1 tablespoon olive oil (for sautéing spinach)
- 2 cloves garlic, minced
- Fresh sage, chopped
- Nutmeg, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash, toss with olive oil, salt, and pepper, and roast for 25-30 minutes.
- In a skillet, heat olive oil, sauté garlic, and add spinach until wilted. Season with salt, pepper, and nutmeg.
- In a bowl, mix ricotta cheese, half of the mozzarella, half of the Parmesan, and chopped sage. Season with salt and pepper.
- Assemble the lasagna in a baking dish: layer roasted squash, noodles, ricotta mixture, spinach, and repeat layers, finishing with noodles on top.
- Spread remaining roasted squash on top, sprinkle with remaining mozzarella and Parmesan, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- Avoid overcooking the butternut squash to prevent mushiness.
- Season each layer well for maximum flavor.
- Let the lasagna rest after baking for easier serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Autumn Vegetable Lasagna, Butternut Squash, Vegetarian Lasagna, Fall Recipes