For an extra layer of flavor, consider adding a pinch of nutmeg to the ricotta mixture. Ensure the spinach is thoroughly drained to prevent a watery lasagna. If you prefer a more textured sauce, you can skip the immersion blender step or only partially blend the sauce.
Roasted Butternut Squash and Spinach Lasagna
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PREP TIME30 mins
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COOK TIME1 hrs 59 mins
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TOTAL TIME2 hrs 29 mins
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SERVING10 People
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VIEWS16
Embrace the warmth of autumn with this comforting lasagna, where sweet roasted butternut squash meets creamy ricotta and vibrant spinach. Each layer is a symphony of flavors, promising a delightful and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol68 mg
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Fiber4 g
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Protein19 g
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Saturated Fat9 g
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Sodium367 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C).
02
Step
0 mins
Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
03
Step
1 hrs
Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
04
Step
0 mins
Reduce oven temperature to 375 degrees F (190 degrees C).
05
Step
11 mins
Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
06
Step
0 mins
Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
07
Step
0 mins
Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
08
Step
0 mins
Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
09
Step
50 mins
Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.
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Darrick Donnelly
Jun 28, 2025My kids loved this, even the picky eaters!
Tiffany Damore
Jun 26, 2025I appreciate that it uses no-boil noodles – saves so much time!
Jacynthe Brown
Jun 13, 2025This lasagna is a fantastic way to use seasonal butternut squash!
Jocelyn Sporer
Jun 8, 2025Freezes well, making it great for meal prepping.
Andre Rosenbaum
May 11, 2025The flavors are so well-balanced, and the texture is perfect.
Name Frami
May 9, 2025Next time, I might try adding some browned Italian sausage for a heartier meal.
Bernard Schmidt
May 6, 2025I added a pinch of nutmeg to the ricotta mixture for extra warmth.
Lelah Mclaughlin
May 6, 2025Be careful not to overcook the butternut squash, or it will be mushy.