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Roasted Butternut Squash and Spinach Lasagna
Roasted Butternut Squash and Spinach Lasagna
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Fall-perfect roasted butternut squash and spinach lasagna.
Ingredients:
  • 6 cups cubed butternut squash (from 1 large butternut squash)
  • 4 teaspoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 cup chopped yellow onion
  • 10 cups fresh spinach
  • 8 ounces provolone cheese, shredded (about 2 cups)
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 1 (32-oz.) container whole-milk ricotta cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 5 cups marinara sauce
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 4 ounces Parmesan cheese, grated (about 1 cup)
Instructions:
  • Start by preheating the oven to 400 degrees F (200 degrees C). Combine butternut squash with 2 teaspoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, then spread them out evenly on a rimmed baking sheet.
  • Bake in the preheated oven for 15 to 20 minutes until soft and lightly golden. Then, set aside.
  • Heat 2 teaspoons of oil in a large skillet over medium-high heat. Cook onion with 1/4 teaspoon salt, stirring often, until soft, about 3 to 4 minutes. Add spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and set aside.
  • Mix the shredded provolone and mozzarella in a bowl. Then, in a large bowl, combine ricotta, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and the remaining 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
  • Prepare a 13x9-inch baking dish with a light coating of cooking spray. Then, layer the dish starting with 1 cup of marinara spread on the bottom. Place 4 noodles side by side on top of the marinara, followed by spreading half of the ricotta mixture over the noodles. Add the roasted squash evenly on top of the ricotta, then pour 1 1/2 cups of marinara sauce over it. Continue layering with 4 more noodles and the rest of the ricotta mixture. Spread the spinach mixture evenly over the ricotta, followed by 1 1/2 cups of marinara. Finish with the last 4 noodles, 1 cup of marinara, Parmesan, and the remaining shredded cheese mixture. Lastly, cover the dish with aluminum foil before baking.
  • Bake at 400 degrees F (200 degrees C) for 35 minutes, then bake uncovered for an additional 20 minutes until golden and bubbly. Allow to rest for 10 minutes before slicing into 10 pieces.

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