Name: Roasted Butternut Squash and Spinach Lasagna
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butternut squash - peeled, seeded, and cubed - 1; Olive oil, or to taste - 1 tablespoon; Chopped garlic - 1 tablespoon; Ground sage - 3 dashes; Seasoned salt (such as The Chef's Miracle Blend®), or to taste - 1 pinch; Butter - ¼ cup; Chopped garlic - 2 teaspoons; All-purpose flour - ¼ cup; Milk - 3 cups; Salt and ground black pepper to taste - 1 pinch; Chili powder - 1 teaspoon; Ground sage - 3 dashes; Dried rosemary - ½ teaspoon; Ricotta cheese - 1 (16 ounce) container; Shredded mozzarella cheese, divided - 2 cups; Frozen chopped spinach, drained and squeezed dry - 1 (10 ounce) package; Egg - 1; Grated Parmesan cheese - ¼ cup; No-boil lasagna noodles - 9

Roasted Butternut Squash and Spinach Lasagna

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash and Spinach Lasagna

1. Butternut squash - peeled, seeded, and cubed - 1

2. Olive oil, or to taste - 1 tablespoon

3. Chopped garlic - 1 tablespoon

4. Ground sage - 3 dashes

5. Seasoned salt (such as The Chef's Miracle Blend®), or to taste - 1 pinch

6. Butter - ¼ cup

7. Chopped garlic - 2 teaspoons

8. All-purpose flour - ¼ cup

9. Milk - 3 cups

10. Salt and ground black pepper to taste - 1 pinch

11. Chili powder - 1 teaspoon

12. Ground sage - 3 dashes

13. Dried rosemary - ½ teaspoon

14. Ricotta cheese - 1 (16 ounce) container

15. Shredded mozzarella cheese, divided - 2 cups

16. Frozen chopped spinach, drained and squeezed dry - 1 (10 ounce) package

17. Egg - 1

18. Grated Parmesan cheese - ¼ cup

19. No-boil lasagna noodles - 9

How to cook deliciously - Roasted Butternut Squash and Spinach Lasagna

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.

3. Stage

Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.

4. Stage

Reduce oven temperature to 375 degrees F (190 degrees C).

5. Stage

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.

6. Stage

Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.

7. Stage

Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.

8. Stage

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.

9. Stage

Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.