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–+ servings
Clara Whitley

Butternut Squash, Spinach & Mushroom Lasagna

Creamy, comforting lasagna layered with roasted butternut squash, sautéed spinach, mushrooms, and cheese, a cozy family favorite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 4 cups fresh spinach
  • 1 cup milk
  • 1/2 cup grated Parmesan
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • Salt, pepper, and nutmeg to taste

Method
 

  1. Preheat oven to 375°F.
  2. Toss squash with olive oil, salt, and pepper; roast until tender.
  3. Blend roasted squash with milk, garlic, and Parmesan to make sauce.
  4. Sauté mushrooms until golden; add spinach and cook until wilted.
  5. Spread squash sauce in a baking dish, add noodles, ricotta, vegetables, and mozzarella.
  6. Repeat layers, finishing with sauce and cheese.
  7. Bake 35–40 minutes until bubbly and golden.
  8. Let rest 10 minutes before serving.

Nutrition

Calories: 390kcalCarbohydrates: 42gProtein: 17gFat: 18gSaturated Fat: 7gCholesterol: 40mgSodium: 430mgFiber: 5gSugar: 6g

Notes

• Use no-boil noodles for quick prep.
• Add red pepper flakes for a bit of heat.
• Freezes beautifully, reheat portions as needed.

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