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Lasagna is a beloved dish that has graced tables around the world for generations. Its layers of rich flavors and comforting textures make it a go-to for family gatherings, potlucks, and weeknight dinners. However, as health-conscious eating becomes increasingly popular, many are seeking alternatives that don't compromise on taste. Enter Butternut Bliss Spinach Lasagna—a delightful take on the traditional recipe that combines the sweet earthiness of butternut squash with the vibrant freshness of spinach. This dish not only delivers on flavor but also provides a nutritious option that can fit seamlessly into various meal occasions.

Butternut Squash Spinach Lasagna

Discover a wholesome twist on a classic with this Butternut Bliss Spinach Lasagna recipe. Combining the sweet earthiness of butternut squash with vibrant spinach, this dish delivers rich flavors and comforting textures while being packed with nutrients. Perfect for family meals or gatherings, this lasagna features creamy ricotta and gooey mozzarella layers that promise satisfaction without compromising health. Dive into this nutritious delight that's sure to please everyone at your table!
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Ingredients
  

2 tablespoons olive oil

1 medium butternut squash, peeled and diced

1 onion, finely chopped

3 cloves garlic, minced

8 ounces (about 225g) fresh spinach, chopped

15 ounces (425g) ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

9-12 lasagna noodles (fresh or cooked)

2 cups marinara sauce

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Butternut Squash: In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash, onion, and garlic. Sauté until the squash is tender, about 10-12 minutes.

      Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season the mixture with dried oregano, salt, and black pepper. Set aside to cool slightly.

        Mix the Ricotta Filling: In a separate bowl, combine the ricotta cheese, egg, salt, and half of the grated Parmesan cheese. Stir until well combined.

          Assemble the Lasagna:

            - Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

              - Place a layer of lasagna noodles over the sauce.

                - Add half of the butternut squash and spinach mixture on top of the noodles.

                  - Spoon half of the ricotta mixture over the vegetables and sprinkle with a third of the mozzarella cheese.

                    - Repeat the layers: noodles, remaining butternut mixture, remaining ricotta, and more mozzarella.

                      - Top with a final layer of noodles, remaining marinara sauce, the rest of the mozzarella cheese, and the remaining Parmesan cheese.

                        Bake the Lasagna: Cover the baking dish with aluminum foil (to avoid sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown.

                          Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired.

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8