Roasted Butternut Squash Lasagna

Roasted butternut squash lasagna layered with ricotta, spinach, mozzarella, and sage, then baked until bubbling for a cozy vegetarian dinner.

Prep: 30 min · Cook: 40 min · Yield: 8 · Method: Oven

Ingredients

• 12 noodles lasagna noodles
• 3 cups butternut squash
• 2 tablespoons olive oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 15 ounces ricotta cheese
• 5 ounces baby spinach
• 2 cups mozzarella cheese
• 0.5 cup parmesan cheese
• 2 tablespoons fresh sage
• 2 cloves garlic
• 2 tablespoons unsalted butter

Cooking instructions

1. Heat oven to 425°F. Toss cubed butternut squash with olive oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast for 25–30 minutes, until tender and lightly browned. Reduce oven temperature to 375°F. (about 30 min) — 425°F, then 375°F
2. Cook lasagna noodles in salted boiling water until just tender. Drain and lay flat so they do not stick. (about 10 min)
3. Melt butter in a skillet over medium heat. Add minced garlic and sage; cook for 1 minute. Add spinach and cook until wilted, about 2 minutes. Stir in the roasted squash and remaining 3/4 teaspoon salt. (about 4 min) — Medium heat
4. Spread a thin layer of the squash mixture in a 9-by-13-inch baking dish. Layer 4 noodles, one-third of the ricotta, one-third of the squash mixture, and one-third of the mozzarella. Repeat twice, finishing with mozzarella and Parmesan. (about 8 min)
5. Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake 10–15 minutes more, until the cheese is melted and bubbling. (about 40 min) — 375°F
6. Rest the lasagna for 10 minutes before slicing. (about 10 min)