Roasted Butternut Squash And Spinach Lasagna Recipe

Name: Roasted Butternut Squash And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash - peeled, seeded, and cubed; 1 tablespoon olive oil, or to taste; 1 tablespoon chopped garlic; 3 dashes ground sage; 1 pinch seasoned salt (such as The Chef's Miracle Blend(R)), or to taste; Sauce:; 1/4 cup butter; 2 teaspoons chopped garlic; 1/4 cup all-purpose flour; 3 cups milk; 1 pinch salt and ground black pepper to taste; 1 teaspoon chili powder; 3 dashes ground sage; 1/2 teaspoon dried rosemary; Cheese Mixture:; 1 (16 ounce) container ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1 (10 ounce) package frozen chopped spinach, drained and squeezed dry; 1 egg; 1/4 cup grated Parmesan cheese; 9 no-boil lasagna noodles

Servings: persons

1 butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil, or to taste
1 tablespoon chopped garlic
3 dashes ground sage
1 pinch seasoned salt (such as The Chef's Miracle Blend(R)), or to taste
Sauce:
1/4 cup butter
2 teaspoons chopped garlic
1/4 cup all-purpose flour
3 cups milk
1 pinch salt and ground black pepper to taste
1 teaspoon chili powder
3 dashes ground sage
1/2 teaspoon dried rosemary
Cheese Mixture:
1 (16 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
1 egg
1/4 cup grated Parmesan cheese
9 no-boil lasagna noodles

1
Preheat oven to 400 degrees F (200 degrees C).
2
Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
3
Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
4
Reduce oven temperature to 375 degrees F (190 degrees C).
5
Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
6
Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
7
Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
8
Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
9
Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

1576

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 butternut squash - peeled, seeded, and cubed, 1 tablespoon olive oil, or to taste, 1 tablespoon chopped garlic, 3 dashes ground sage, and more.

Yes, Roasted Butternut Squash And Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Spinach Lasagna

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