Butternut Squash Lasagna
This Butternut Squash Lasagna is the ultimate fall comfort food. It combines layers of creamy ricotta, butternut squash, fresh spinach, and gooey mozzarella in a cheesy lasagna that everyone is sure to love. This dish is easy to make ahead and perfect for busy weeknights or weekend family meals. And it would make a delicious addition to any holiday menu!
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Servings: 12
Ingredients
- 16 lasagna noodles
- 1 large butternut squash
- 1 c. Roundy's milk
- 1/2 tsp. nutmeg
- 8 oz. fresh spinach
- 1 c. chopped onon
- 15 oz. ricotta cheese
- 1 c. Roundy's shredded parmesan cheese
- 3 c. Roundy's shredded mozzarella cheese
- 2 large Roundy's eggs, beaten
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Cut squash in half lengthwise. Remove seeds and place each half face down on a greased baking pan. Roast at 400° for 45 minutes or until squash is tender. Reduce oven to 375°.
- While squash is in the oven, cook lasagna noodles according to package instructions.
- Set noodles and squash aside to cool. Once squash is cool enough to handle, scoop flesh into a food processor and puree until smooth.
- Add 1 c. milk and 1/2 tsp. nutmeg and continue blending until smooth.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add 1 c. chopped onion and 8 oz. spinach; saute 5 minutes or until onion is tender. Set aside.
- Beat 2 eggs in a large mixing bowl. Add 15 oz. ricotta, 1 c. parmesan, 1/2 c. mozzarella, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Add spinach mixture to ricotta mixture and stir to combine.
- Spread a small amount of butternut squash sauce onto the bottom of a greased 9x13 inch baking pan.
- Add a layer of lasagna noodles, followed by a layer of ricotta mixture and 1/2 c. mozzarella.
- Add a layer of butternut squash sauce, followed by 1/2 c. mozzarella.
- Continue layering, ending with a layer of mozzarella on top.
- Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes.