Butternut Squash Spinach Lasagna

Step 1

Preheat oven to 375°F and grease a 9x9 baking dish with nonstick spray.

Step 2

Arrange butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Bake until pierced easily with a fork, about 30 minutes.

Step 3

Let cool slightly, then transfer squash to a food processor or blender. Add 1 cup ricotta cheese, nutmeg, milk, and more salt and pepper, if needed. Pulse until mixture is smooth, adding more milk if needed.

Step 4

While squash bakes, prepare the spinach:

Step 5

Place a large skillet over medium heat. Add olive oil and saute onion until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.

Step 6

Add spinach and cook until wilted, 3-4 minutes. Season to taste with salt and pepper.

Step 7

Remove spinach mixture to a bowl and mix with 1 cup ricotta, 1 1/2 cups mozzarella cheese, and egg. Set aside.

Step 8

Cook lasagna noodles according to package directions. Drain and set aside.

Step 9

Spoon some of the squash sauce in the bottom of prepared 9x9 baking dish.

Step 10

Lay lasagna noodles on top, followed by some of the spinach and cheese mixture, followed by more of the squash sauce. Repeat layers until all ingredients are used. Top with mozzarella and parmesan cheese and a few more wilted spinach leaves, if desired.

Step 11

Cover dish with foil and bake 30 minutes. Uncover and broil until golden brown, 2-3 minutes, if desired. Enjoy!