ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Butternut Squash and Spinach Lasagna image

Invented this one cold Saturday morning. Smells so good while baking.

Provided by RAGTIMEWALTZER

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 2h29m

Yield 10

Number Of Ingredients 19

1 butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil, or to taste
1 tablespoon chopped garlic
3 dashes ground sage
1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste
¼ cup butter
2 teaspoons chopped garlic
¼ cup all-purpose flour
3 cups milk
1 pinch salt and ground black pepper to taste
1 teaspoon chili powder
3 dashes ground sage
½ teaspoon dried rosemary
1 (16 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
1 egg
¼ cup grated Parmesan cheese
9 no-boil lasagna noodles

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
  • Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • 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.
  • Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
  • Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
  • 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.
  • Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Nutrition Facts : Calories 345 calories, Carbohydrate 33 g, Cholesterol 67.7 mg, Fat 16.6 g, Fiber 4.1 g, Protein 18.7 g, SaturatedFat 9.3 g, Sodium 366.7 mg, Sugar 7 g

Abdullahi Mujaheed
[email protected]

This lasagna is a great way to use up leftover butternut squash. It's also a great dish to make ahead of time.


Seth Latter
[email protected]

I love the combination of butternut squash and spinach in this lasagna. It's a unique and delicious dish.


Manas Khan
[email protected]

I'm not a huge fan of lasagna, but this one is amazing. The butternut squash and spinach filling is so flavorful.


Sabeek Sabeekrahuman
[email protected]

This lasagna is a great make-ahead meal. I made it on Sunday and it lasted me all week.


Malek Islam
[email protected]

I made this lasagna for a potluck and it was a huge hit. Everyone loved it!


Kimmy Lion
[email protected]

This lasagna is a great way to get your kids to eat their vegetables. My kids love the butternut squash and spinach filling.


yas pro
[email protected]

I'm a vegetarian and I love this lasagna. It's a great source of protein and vegetables.


rose oliver
[email protected]

This lasagna is a great way to use up leftover butternut squash. It's also a great dish to make ahead of time.


Cheryl Bert
[email protected]

The crispy roasted butternut squash on top of this lasagna is amazing. It adds a nice crunch and texture to the dish.


Jorge M
[email protected]

I love that this lasagna is made with roasted butternut squash. It gives it a unique and delicious flavor.


Mahd Plays
[email protected]

This lasagna is the perfect comfort food. It's cheesy, creamy, and flavorful. I highly recommend it!


faith olamide
[email protected]

I've made this lasagna several times now and it's always a crowd-pleaser. It's a great dish to serve for a special occasion or a weeknight meal.


Md Mahim
[email protected]

I substituted kale for the spinach and it turned out great. This lasagna is a great way to get your kids to eat their vegetables.


Margot Witbooi
[email protected]

This lasagna was easy to make and didn't take too long. I especially appreciated the step-by-step instructions with pictures.


Jafor Henter
[email protected]

I'm not a huge fan of butternut squash, but this lasagna changed my mind. The squash was roasted to perfection and paired perfectly with the spinach and cheese.


Agnes Msumari
[email protected]

I made this lasagna for a dinner party and it was a huge success. Everyone loved the unique flavor combination and the presentation was beautiful.


Mad Romio
[email protected]

This lasagna was a hit! The butternut squash and spinach filling was creamy and flavorful, and the crispy roasted butternut squash on top was the perfect finishing touch.