Autumnal Butternut Squash Lasagna Bake Recipe
This cozy butternut squash lasagna combines layers of creamy ricotta, sautéed squash, and fresh spinach, all topped with melted mozzarella and Parmesan for a comforting fall dish.
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash diced into small cubes
- 1 cup ricotta cheese
- 2 cups fresh spinach roughly chopped
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese finely grated
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat, add butternut squash, and sauté until tender, about 10 minutes.
- Stir in spinach, thyme, salt, and pepper, and cook until spinach wilts, then remove from heat.
- Cook lasagna noodles according to package instructions until al dente, then drain.
- Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
- Layer 3 noodles, half of the ricotta, half of the butternut squash mixture, and one-third of the mozzarella.
- Repeat with another 3 noodles, remaining ricotta, butternut squash mixture, and another third of mozzarella.
- Finish with the last 3 noodles, spread remaining marinara, and top with Parmesan and last third of mozzarella.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes.
- Let cool for 10 minutes before slicing and serving.
Notes
Allow the lasagna to cool before slicing for cleaner pieces.