Ingredients:
For the Roasted Butternut Squash:
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg (optional)
For the Lasagna:
9-12 lasagna noodle (depending on the size of your dish)
2 cups fresh spinach, chopped
1 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups marinara sauce (store-bought or homemade)
1 egg
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, pepper, and nutmeg.
Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through. Let cool slightly.
2. Cook the Lasagna Noodles:
While the squash is roasting, cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet of parchment paper or lightly grease them to prevent sticking.
3. Prepare the Cheese Mixture:
In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, minced garlic, oregano, basil, salt, and pepper. Mix well.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Place a layer of lasagna noodles over the sauce.
Spread a portion of the ricotta cheese mixture over the noodles.
Add a layer of roasted butternut squash and a layer of chopped spinach.
Sprinkle with shredded mozzarella cheese.
Repeat the layers (noodles, ricotta, squash, spinach, mozzarella), ending with a layer of marinara sauce and a generous sprinkle of mozzarella cheese on top.
5. Bake:
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
6. Cool and Serve:
Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired.
