Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 9 lasagna noodles
- 2 cups fresh spinach
- 15 ounces ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, and roast for 25 minutes.
- Cook the lasagna noodles according to package instructions.
- In a bowl, mix ricotta cheese, spinach, nutmeg, and half of the mozzarella.
- In a baking dish, layer noodles, roasted squash, and cheese mixture; repeat layers.
- Top with remaining mozzarella and parmesan cheese.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
- Let cool for 10 minutes before serving.
Notes
- For added flavor, consider adding garlic to the spinach mixture.
- You can use gluten-free lasagna noodles if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg