Description

Roasted Butternut Squash & Spinach Lasagna

This vegetarian lasagna is the perfect fusion of fall flavors. The creamy roasted butternut squash, combined with layers of spinach, ricotta, and mozzarella, gives this dish a unique twist on a classic Italian favorite. It’s an ideal comfort food for chilly evenings, offering a hearty yet healthy option. Each bite brings a delightful mix of sweetness from the roasted squash and savory notes from the spinach and garlic—truly a magical combination that will warm your heart and belly.

2 cups butternut squash puree
1 cup ricotta cheese
½ cup milk
¼ tsp salt, pepper, nutmeg, cinnamon
½ cup onion, diced
3 cloves garlic, minced
8 oz baby spinach
1 cup ricotta, 1 cup mozzarella
12 lasagna noodles
2 cups mozzarella, ½ cup Parmesan

Directions:
1. Roast squash, prepare fillings, assemble layers.
2. Bake at 375°F for 30 min, broil to finish.

Prep Time: 30-40 minutes
Kcal: 360-400 per serving