Butternut Squash Spinach Lasagna

As the leaves begin to change and the air turns crisp, there's no better way to embrace the flavors of autumn than with a hearty and wholesome dish like Butternut Bliss Spinach Lasagna. This recipe artfully combines the natural sweetness of butternut squash with the vibrant freshness of spinach, creamy ricotta, and melted mozzarella cheese. The result is a comforting meal that not only satisfies the taste buds but also nourishes the body. Perfect for family dinners or gatherings with friends, this lasagna celebrates seasonal ingredients while providing a delightful twist on a classic Italian favorite.

Butternut Squash Spinach Lasagna

Experience the warmth of autumn with our Butternut Bliss Spinach Lasagna, a wholesome twist on a classic favorite. This delightful dish combines the natural sweetness of butternut squash with fresh spinach, creamy ricotta, and gooey mozzarella for a comforting meal that nourishes both body and soul. Perfect for family dinners or gatherings, this recipe highlights seasonal ingredients while proving that healthy can be delicious. Get ready to savor every layer of flavor in this beautiful lasagna!

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Ingredients

2 tablespoons olive oil

1 medium butternut squash, peeled and diced into ½-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces (about 225g) fresh spinach, roughly chopped

15 ounces (425g) ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

9-12 lasagna noodles (fresh or cooked)

2 cups marinara sauce

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

Sauté the Butternut Squash: In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash, chopped onion, and minced garlic. Sauté for about 10-12 minutes, stirring occasionally, until the squash is tender when pierced with a fork.

Incorporate the Spinach: Add the chopped spinach to the skillet and stir until it wilts down, approximately 2-3 minutes. Season the mixture with dried oregano, salt, and black pepper, then remove from heat and let it cool slightly.

Prepare the Ricotta Mixture: In a separate mixing bowl, combine the ricotta cheese, egg, remaining salt, and half of the grated Parmesan cheese. Mix thoroughly until smooth and creamy.

Assemble the Lasagna:

- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to ensure the noodles don’t stick.

- Place a layer of lasagna noodles over the sauce, covering the bottom.

- Spoon half of the butternut squash and spinach mixture over the noodles, spreading it evenly.

- Add half of the ricotta mixture over the veggies, spreading it gently, then sprinkle with one-third of the mozzarella cheese.

- Repeat the layering process: add another layer of noodles, the remaining butternut squash and spinach mixture, the rest of the ricotta, and more mozzarella cheese.

- Finish with a top layer of noodles, pour the remaining marinara sauce over this layer, and then cover it with the remaining mozzarella and Parmesan cheese.

Bake the Lasagna: Cover the baking dish tightly with aluminum foil (to prevent sticking, consider spraying the underside of the foil with cooking spray). Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is melted and bubbly with a golden brown top.

Cool and Serve: Let the lasagna cool for about 10 minutes before cutting into portions. If desired, garnish each serving with fresh basil leaves for an aromatic finish.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8

- Presentation Tips: For an elevated presentation, serve the lasagna on individual plates with a sprinkle of fresh basil and a drizzle of olive oil. Pair with a crisp green salad for a balanced meal.