Name: Roasted Butternut Squash & Spinach Lasagna with Ricotta & Mozzarella
Prep time: 25 min
Cook time: 1 h 10 min
Total time: PT-497776H30M37S
Cuisine: Italian
Ingredients: 5 cups butternut squash, peeled and cubed (700 g); 2 tbsp olive oil (30 ml); 1 tsp garlic powder (3 g); 1 tsp dried thyme (1 g); 1/2 tsp smoked paprika (1 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g); 3 cups fresh spinach, roughly chopped (90 g); 2 cups ricotta cheese (500 g); 1 large egg (50 g); 1/2 cup grated Parmesan cheese (50 g); 2 cloves garlic, minced (6 g); 1/2 tsp dried oregano (1 g); 1/4 tsp kosher salt (1.5 g); 1/4 tsp black pepper (0.5 g); 9 lasagna sheets (250 g); 2 cups shredded mozzarella cheese (200 g); 2 cups marinara sauce (500 g); 1/2 cup grated Parmesan cheese (50 g); 1 tbsp olive oil (15 ml)

Description

This comforting vegetarian lasagna layers sweet roasted butternut squash, creamy spinach and ricotta filling, tender pasta sheets, and rich marinara sauce. Melted mozzarella and Parmesan create a golden, cheesy topping, making it perfect for cosy family dinners, weekend cooking, or meal preparation.

Ingredients

For the Roasted Butternut Squash:

5 cups butternut squash, peeled and cubed (700 g)

2 tbsp olive oil (30 ml)

1 tsp garlic powder (3 g)

1 tsp dried thyme (1 g)

1/2 tsp smoked paprika (1 g)

1/2 tsp kosher salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Spinach Ricotta Filling:

3 cups fresh spinach, roughly chopped (90 g)

2 cups ricotta cheese (500 g)

1 large egg (50 g)

1/2 cup grated Parmesan cheese (50 g)

2 cloves garlic, minced (6 g)

1/2 tsp dried oregano (1 g)

1/4 tsp kosher salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Lasagna:

9 lasagna sheets (250 g)

2 cups shredded mozzarella cheese (200 g)

2 cups marinara sauce (500 g)

1/2 cup grated Parmesan cheese (50 g)

1 tbsp olive oil (15 ml)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease a baking dish with olive oil.

2. Place the cubed butternut squash in a large bowl. Add the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss until the squash is evenly coated.

3. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised. Mash approximately half of the squash with a fork, leaving the remaining pieces whole.

4. If using regular dried lasagna sheets, cook them according to the package instructions. Drain carefully and arrange on a clean surface to prevent sticking. If using oven-ready sheets, follow the package directions and skip pre-cooking.

5. Place a skillet over medium heat. Add the chopped spinach and minced garlic and cook for 2–3 minutes, stirring frequently, until the spinach wilts and excess moisture evaporates. Remove from the heat and allow to cool slightly.

6. In a large bowl, combine the ricotta cheese, egg, grated Parmesan, dried oregano, salt, and black pepper. Stir until smooth, then fold in the cooked spinach and garlic.

7. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange a layer of lasagna sheets over the sauce. Spread some spinach ricotta mixture on top, followed by roasted butternut squash, shredded mozzarella, and another layer of marinara sauce.

8. Continue layering the pasta sheets, spinach ricotta mixture, roasted squash, mozzarella, and marinara sauce until the ingredients are used, distributing the filling evenly.

9. Finish with a final layer of lasagna sheets covered with the remaining marinara sauce. Sprinkle the remaining mozzarella and Parmesan evenly over the top.

10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden and bubbling and the pasta is tender.

11. Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting so the layers can settle and the portions hold together.

12. Slice into portions and serve warm. Garnish with fresh basil if desired, and pair with a simple green salad or roasted vegetables.

Notes

Cut the butternut squash into evenly sized cubes so it roasts at the same rate. Spread the squash in a single layer and avoid overcrowding the baking sheet to encourage caramelisation. Cook the spinach until excess moisture evaporates to help prevent a watery lasagna. Drain ricotta if it contains excess liquid. If using oven-ready lasagna sheets, make sure they are adequately covered with marinara sauce so they soften during baking. Cover the lasagna during the first stage of baking, then uncover it for the final 15–20 minutes to brown the cheese. If the top browns before the pasta is tender, cover loosely with foil and continue baking. Let the lasagna rest for 10–15 minutes before slicing for neater portions. Serve with a crisp green salad dressed with olive oil and lemon juice, steamed green beans, roasted broccoli, or sautéed courgettes. Warm garlic bread or crusty bread makes a lovely accompaniment. To prepare ahead, assemble the lasagna, cover, and refrigerate promptly. For best quality, bake within 24 hours. Frozen butternut squash can be used, but roast it until excess moisture evaporates before layering. Frozen spinach can replace fresh spinach. Thaw it completely and squeeze out as much liquid as possible. Sautéed mushrooms, courgettes, or roasted red peppers can be added. Cook moisture-rich vegetables before adding them. Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze baked lasagna in a suitable freezer-safe container for up to 3 months for best quality. Thaw in the refrigerator before reheating, or reheat from frozen until piping hot throughout. Nutritional values are approximate and may vary depending on the brands of pasta, cheese, marinara sauce, and other ingredients used.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dinner
Method: Baking
Cuisine: Italian