Description
A comforting lasagna that combines layers of cheese and pasta with hidden butternut squash, spinach, and mushrooms for a nutritious twist.
Ingredients
Scale
- 1 medium butternut squash, sliced thinly
- 2 cups mushrooms (cremini or shiitake), sliced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sliced mushrooms, sauté until golden brown, about 5–7 minutes.
- Once softened, add fresh spinach and cook until wilted. Season with salt and pepper; remove from heat.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, grated Parmesan, thyme, basil, and seasoning.
- In a baking dish, layer the ingredients starting with butternut squash slices at the bottom.
- Spread a dollop of the ricotta mixture over the squash, followed by a layer of the mushroom-spinach sauté.
- Repeat the layering until all ingredients are used, finishing with butternut squash topped with remaining mozzarella and Parmesan.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until bubbly and golden brown.
- Let cool for a few minutes before slicing. Serve hot.
Notes
For a plant-based version, use dairy-free ricotta and mozzarella. Resting the lasagna for 10 minutes after baking will help in cutting neat slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: lasagna, butternut squash, vegetarian, comfort food, healthy