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

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.