Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup ricotta cheese (whole milk)
- 1.5 cups mozzarella cheese (shredded)
- 0.5 cup parmesan cheese (grated)
- 2 cups fresh spinach (chopped)
- 2 cloves garlic (minced)
- 9 no-boil lasagna noodles
- 2 tbsp olive oil
- 0.25 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat; sauté minced garlic until fragrant. Add spinach and cook until wilted.
- Roast butternut squash at 400°F (200°C) for about 20 minutes, then mash in a bowl.
- In another bowl, mix ricotta, half the mozzarella, parmesan, salt, pepper, and nutmeg until well combined.
- Layer in the baking dish: start with butternut squash mixture, followed by noodles, half of the cheese mixture, and wilted spinach; repeat layers.
- Cover with foil and bake for 30 minutes; uncover during the last 15 minutes to brown the cheese.
Notes
- Substitute cottage cheese for ricotta for a lighter filling.
- For added flavor, consider incorporating fresh herbs like basil or thyme into the layers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (250g)
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg