Butternut Squash Lasagna Recipe

Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender. Allow to cool slightly, then scoop out the flesh and mash it in a bowl.

Sauté the Vegetables

In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent (about 5 minutes). Add the fresh spinach and cook until wilted. Season with salt, black pepper, and nutmeg. Set aside to cool.

Combine Cheese Mixture

In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, and the sautéed spinach mixture. Mix well until combined.

Layer the Lasagna

Spread a thin layer of mashed butternut squash on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles on top. Spread half of the cheese mixture over the noodles, followed by half of the remaining butternut squash. Repeat the layers: noodles, cheese mixture, butternut squash, and top with the last 3 noodles.

Add Final Toppings

Spread the remaining cheese mixture on top of the last layer of noodles. Sprinkle with the remaining mozzarella cheese and dried oregano.

Bake the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly. Let it cool for 10 minutes before slicing.