Description
A rich, creamy, and comforting vegetarian lasagna layered with roasted butternut squash, spinach, ricotta, and melty cheese the perfect blend of sweet and savory for a cozy dinner.
Ingredients
1 medium butternut squash, peeled and cubed (about 4 cups)
2 tbsp olive oil
Salt and pepper, to taste
9 lasagna noodles (regular or no-boil)
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 (15 oz) container ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp nutmeg
2 cups shredded mozzarella cheese
2 cups béchamel or Alfredo sauce (store-bought or homemade)
Fresh sage or basil, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
2. Reduce oven temperature to 375°F (190°C).
3. Cook lasagna noodles according to package directions if not using no-boil noodles. Drain and set aside.
4. In a medium bowl, combine ricotta, egg, Parmesan, garlic powder, nutmeg, salt, and pepper.
5. Spread a thin layer of béchamel or Alfredo sauce on the bottom of a 9×13-inch baking dish.
6. Layer noodles, ricotta mixture, roasted squash, spinach, sauce, and mozzarella. Repeat until all ingredients are used, finishing with sauce and cheese on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
8. Let rest for 10 minutes before serving. Garnish with sage or basil.
Notes
Add caramelized onions or mushrooms for extra depth of flavor.
Use whole-wheat noodles for a heartier version.
This lasagna freezes well — bake, cool, then freeze individual portions for later.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
Keywords: butternut squash lasagna, vegetarian lasagna, fall comfort food, spinach ricotta pasta bake