Description
A delightful lasagna featuring creamy butternut squash, earthy mushrooms, and vibrant spinach, layered with tender noodles for a comforting meal.
Ingredients
Scale
- Lasagna noodles (no-boil)
- 1 butternut squash (peeled and cubed)
- 2 cups fresh spinach
- 8 oz. cremini or button mushrooms (sliced)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1/2 cup grated parmesan cheese
- 2 cloves garlic (minced)
- 1 onion (chopped)
- Fresh basil (for garnish)
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the butternut squash with olive oil for about 25-30 minutes until soft.
- Puree the roasted squash into a smooth consistency.
- Sauté onions in olive oil, then add garlic and mushrooms and cook until golden.
- Add the fresh spinach to the mushroom mixture until just wilted.
- Assemble in a baking dish with layers of butternut squash puree, noodles, mushroom mix, and ricotta until full.
- Top with mozzarella and parmesan.
- Bake covered for 25 minutes; then remove foil and bake an additional 15-20 minutes.
- Rest for 10-15 minutes before slicing.
Notes
Allowing the lasagna to rest helps the layers hold together and enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: lasagna, vegetarian, butternut squash, spinach, mushrooms