Ingredients:
1 medium butternut squash, peeled and cubed
4 cups fresh spinach
9 lasagna noodles
2 cups ricotta cheese
1/2 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1/4 cup milk
2 cloves garlic, minced
1 tbsp olive oil
1 tsp nutmeg
Salt and pepper to taste
Fresh basil (for garnish)
Directions:
Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
Cook the lasagna noodles: While the squash is roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
Sauté the spinach: In a skillet, sauté the garlic in a bit of olive oil for 1 minute. Add the spinach and cook until wilted. Set aside.
Prepare the ricotta mixture: In a bowl, mix the ricotta cheese, milk, nutmeg, and half of the Parmesan. Season with salt and pepper.
Layer the lasagna: In a 9×13-inch baking dish, spread a thin layer of ricotta mixture. Add a layer of noodles, then a layer of roasted squash, sautéed spinach, and ricotta mixture. Repeat the layers and top with mozzarella and remaining Parmesan.
Bake the lasagna: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
Garnish and serve: Let the lasagna rest for a few minutes before slicing. Garnish with fresh basil and enjoy!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 480 kcal per serving
