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Roasted Butternut Squash and Spinach Lasagna

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Servings 4

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 4 tablespoons olive oil
  • Salt and pepper
  • 12 no-boil lasagna noodles
  • 30 ounces of ricotta cheese
  • 2 eggs
  • 1/2 teaspoon nutmeg
  • 4 cups fresh spinach roughly chopped
  • 4 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cups marinara sauce

Instructions
 

  • Roast the Squash: Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and lightly caramelized, about 25-30 minutes.
  • Prepare Ricotta Mixture: In a bowl, mix together ricotta cheese, egg, nutmeg, and a pinch of salt and pepper.
  • Assemble Lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, half the ricotta mixture, half the roasted butternut squash, half the spinach, and a third of the mozzarella cheese. Repeat the layers, then top with the final layer of noodles, the remaining marinara sauce, mozzarella, and sprinkle with Parmesan cheese.
  • Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  • Serve: Let the lasagna sit for 10 minutes before slicing. Serve warm and enjoy.