I’m a big butternut squash fan, so this is a big hit with me. Made it for the first time visiting friends ~2 weeks ago, and now made it again at home, so you know at least I think it’s worth a quick repeat! The squash adds good flavor, and there’s some spinach in there so you can tell yourself you’re getting important vitamins or something like that amid all your cheese and pasta.

• 2 1/2 cups ricotta cheese
• 1/2 cup freshly grated Parmesan
• 1 large egg
• 1 small handful fresh basil (chopped)
• 1/2 teaspoon nutmeg (optional)
• salt and pepper
• 2 cups roasted butternut squash*
• 4 ounces frozen chopped spinach (thawed and drained) (I used twice as much this time, because my package was all frozen in one lump – this was neaaarly too much/too spinach-y)
• 1 12-ounce package lasagna noodles
• 1 24-ounce jar marinara sauce
• 1 1/2 cups shredded mozzarella

*To make roasted butternut squash, cut a squash in half and scoop out the seeds. Coat the cut side with olive oil and a sprinkle of salt, then place on a pan, cut side down, and bake at 350 for ~an hour, until the squash can be easily….squashed, with a fork. Scrape out of the skin and mash with your fork.

Wanted to get the broccoli out of my fridge, ate it all standing around in the kitchen while I worked on the lasagna.

In a large bowl, stir together the ricotta, parm, egg, basil, nutmeg, and salt and pepper. Add the squash and spinach and mix. Refrigerate while you prepare the pasta.

Boil a large pot of salted water and cook pasta according to box instructions.

Meanwhile, preheat oven to 375 degrees.

Spread a thin layer of marinara on the bottom of a 9×13″ dish. Put down a first layer of lasagna noodles and top with half the ricotta mixture.

Top with some of the marinara, then repeat with another layer of noodles, ricotta, and sauce. Add a final top layer of noodles, a last layer of marinara, and then top with the mozzarella.

Bake for 25 minutes. If the cheese on top isn’t browned to your liking, broil briefly to brown up the top, then serve.

Butternut Squash Lasagna

Adapted from Mashed.com‘s stuffed shells version.

 

• 2 1/2 cups ricotta cheese
• 1/2 cup freshly grated Parmesan
• 1 large egg
• 1 small handful fresh basil (chopped)
• 1/2 teaspoon nutmeg (optional)
• salt and pepper
• 2 cups roasted butternut squash*
• 4 ounces frozen chopped spinach (thawed and drained)
• 1 12-ounce package lasagna noodles
• 1 24-ounce jar marinara sauce
• 1 1/2 cups shredded mozzarella

*To make roasted butternut squash, cut a squash in half and scoop out the seeds. Coat the cut side with olive oil and a sprinkle of salt, then place on a pan, cut side down, and bake at 350 for ~an hour, until the squash can be easily….squashed, with a fork. Scrape out of the skin and mash with your fork.

In a large bowl, stir together the ricotta, parm, egg, basil, nutmeg, and salt and pepper. Add the squash and spinach and mix. Refrigerate while you prepare the pasta.

Boil a large pot of salted water and cook pasta according to box instructions.

Meanwhile, preheat oven to 375 degrees.

Spread a thin layer of marinara on the bottom of a 9×13″ dish. Put down a first layer of lasagna noodles and top with half the ricotta mixture. Top with some of the marinara, then repeat with another layer of noodles, ricotta, and sauce. Add a final top layer of noodles, a last layer of marinara, and then top with the mozzarella.

Bake for 25 minutes. If the cheese on top isn’t browned to your liking, broil briefly to brown up the top, then serve.