Ingredients
Scale
- 12 lasagna noodles
- 2 cups butternut squash, cubed
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the lasagna noodles according to package instructions.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add butternut squash and cook until tender.
- Stir in spinach and cook until wilted.
- In a bowl, mix ricotta cheese, salt, pepper, and nutmeg.
- Spread a layer of the ricotta mixture on the bottom of a baking dish.
- Add a layer of noodles, followed by the butternut squash and spinach mixture.
- Sprinkle mozzarella and Parmesan cheese on top.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 30-35 minutes until bubbly and golden.
Notes
- Let the lasagna cool for 10 minutes before slicing.
- Can be made ahead and stored in the fridge.
- Freeze leftovers for later use.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Creamy Butternut Squash & Spinach Lasagna