Description
This Autumn Vegetable Lasagna with Butternut Squash combines the sweetness of roasted butternut squash with savory spinach and a rich blend of cheeses, layered between tender lasagna noodles. Perfectly spiced with nutmeg and fresh sage, this hearty, vegetarian lasagna is a comforting fall dish that’s ideal for family dinners and gatherings.
Ingredients
Scale
Vegetables
- 2 cups peeled and diced butternut squash
- 4 cups washed and chopped spinach
- 2 cloves garlic, minced
- Fresh sage, chopped (about 2 tablespoons)
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Other Ingredients
- 12 sheets of lasagna noodles
- 1 tablespoon olive oil (for roasting squash)
- 1 tablespoon olive oil (for sautéing spinach)
- Nutmeg, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the squash and baking the lasagna.
- Roast the butternut squash: Peel and dice the butternut squash into bite-sized cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper to your preference. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté the spinach: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the chopped spinach and sauté until wilted, about 3-4 minutes. Season with salt, pepper, and a pinch of nutmeg to enhance the flavors. Remove from heat.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, and the chopped fresh sage. Season with salt and pepper, mixing well until evenly blended.
- Assemble the lasagna: In a baking dish, start by layering some of the roasted butternut squash on the bottom. Follow with a layer of lasagna noodles, then spread a layer of the ricotta cheese mixture, and top with sautéed spinach. Repeat these layers until you use all ingredients, finishing with a final layer of noodles on top.
- Add final toppings and bake: Spread the remaining roasted squash evenly over the top noodles. Sprinkle with the remaining mozzarella and Parmesan cheeses. Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and serve: Allow the lasagna to rest for 10-15 minutes after removing it from the oven. This helps it set and makes slicing easier. Serve warm and enjoy your flavorful autumn-inspired dish.
Notes
- For easier assembly, cook the lasagna noodles according to package instructions if they are not no-boil noodles.
- You can substitute kale for spinach for a different leafy green taste.
- Feel free to add a layer of béchamel sauce for extra creaminess.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Nutmeg adds warmth to the dish; add gradually to suit your taste.
