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Butternut Squash and Spinach Lasagna

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A comforting lasagna layered with butternut squash, spinach, and rich cheeses, perfect for autumn family gatherings.

Ingredients

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  • 9 lasagna noodles
  • 2 cups butternut squash, peeled and diced
  • 2 cups fresh spinach
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Preheat the oven to 375°F (190°C) to prepare it for baking our delicious lasagna.
  2. Cook the lasagna noodles according to the package instructions; drain and set aside.
  3. Sauté the diced butternut squash in olive oil over medium heat until tender.
  4. Add the fresh spinach to the skillet and cook until wilted.
  5. Spread a generous layer of marinara sauce on the bottom of a baking dish.
  6. Layer 3 lasagna noodles onto the sauce, then half of the ricotta, half of the squash and spinach mixture, half of the mozzarella, and a sprinkle of Parmesan.
  7. Repeat the layers as before.
  8. Cover the lasagna with foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
  10. Let the lasagna cool for a few minutes before slicing and serving.

Notes

Feel free to swap spinach for kale or add other veggies like mushrooms. Refrigerate leftovers for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/butternut-squash-spinach-lasagna-recipe/

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