Description
A cozy, savory vegetarian lasagna layered with roasted butternut squash, tender spinach, creamy ricotta, and melted cheese comforting, wholesome, and perfect for a meatless dinner.
Ingredients
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried sage or thyme
9 lasagna noodles
2 cups ricotta cheese
1 large egg
3 cups fresh spinach
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups béchamel sauce or creamy white sauce
Fresh sage or parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, pepper, and sage.
3. Roast for 25–30 minutes until tender and lightly caramelized.
4. Cook lasagna noodles according to package instructions; drain.
5. In a bowl, mix ricotta cheese with egg until smooth.
6. Lightly wilt spinach in a skillet or microwave and squeeze out excess moisture.
7. Spread a thin layer of béchamel sauce in the bottom of a baking dish.
8. Layer noodles, roasted squash, spinach, ricotta mixture, mozzarella, and béchamel.
9. Repeat layers, finishing with mozzarella and Parmesan on top.
10. Cover with foil and bake at 375°F (190°C) for 30 minutes.
11. Remove foil and bake an additional 15–20 minutes until bubbly and golden.
12. Let rest for 10 minutes before garnishing and serving.
Notes
Add a pinch of nutmeg to the béchamel for extra warmth.
Can be assembled ahead and baked later.
Leftovers taste even better the next day.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dinner
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg
Keywords: butternut squash lasagna, spinach lasagna, vegetarian lasagna, comfort food