Ingredients
Scale
- 1 butternut squash, peeled and sliced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- Lasagna noodles
- Olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash slices with olive oil, salt, and pepper and roast for 25-30 minutes until tender and caramelized.
- In a skillet, sauté mushrooms until they release their moisture, then add fresh spinach and cook until wilted.
- Assemble layers in a baking dish, starting with noodles, then ricotta, mozzarella, roasted squash, and sautéed mushrooms and spinach.
- Repeat layers until ingredients are used, finishing with mozzarella on top.
- Bake in the oven for 45 minutes or until golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing and serving.
Notes
This lasagna can be assembled a day in advance and stored in the fridge before baking.
- Prep Time: 30
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg