Roasted Butternut Squash and Spinach Lasagna

Name: Roasted Butternut Squash and Spinach Lasagna
Prep time: 30 min
Cook time: 119 min
Total time: 149 min
Ingredients: 1 butternut squash - peeled, seeded, and cubed; 1 tablespoon olive oil, or to taste; 1 tablespoon chopped garlic; 3 dashes ground sage; 1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste; 0.25 cup butter; 2 teaspoons chopped garlic; 0.25 cup all-purpose flour; 3 cups milk; 1 pinch salt and ground black pepper to taste; 1 teaspoon chili powder; 3 dashes ground sage; 0.5 teaspoon dried rosemary; 1 (16 ounce) container ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1 (10 ounce) package frozen chopped spinach, drained and squeezed dry; 1 egg; 0.25 cup grated Parmesan cheese; 9 no-boil lasagna noodles

4.6

(5)

5 Reviews

6 Photos

Invented this one cold Saturday morning. Smells so good while baking.

Submitted by RAGTIMEWALTZER

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hr 59 mins

Total Time:

2 hrs 29 mins

Servings:

Yield:

1 9x11-inch dish

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Ingredients

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Original recipe (1X) yields 10 servings

1 butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil, or to taste
1 tablespoon chopped garlic
3 dashes ground sage
1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste

Sauce:

¼ cup butter
2 teaspoons chopped garlic
¼ cup all-purpose flour
3 cups milk
1 pinch salt and ground black pepper to taste
1 teaspoon chili powder
3 dashes ground sage
½ teaspoon dried rosemary

Cheese Mixture:

1 (16 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
1 egg
¼ cup grated Parmesan cheese
9 no-boil lasagna noodles

Directions

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
Reduce oven temperature to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Nutrition Facts (per serving)

345	Calories
17g	Fat
33g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 345
% Daily Value *
Total Fat 17g	21%
Saturated Fat 9g	47%
Cholesterol 68mg	23%
Sodium 367mg	16%
Total Carbohydrate 33g	12%
Dietary Fiber 4g	15%
Total Sugars 7g
Protein 19g	37%
Vitamin C 29mg	32%
Calcium 522mg	40%
Iron 3mg	14%
Potassium 754mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.