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Lasagna has long been cherished as a quintessential comfort food, warming hearts and homes with its layers of rich flavors and hearty ingredients. This beloved dish, traditionally composed of pasta, sauce, and cheese, transcends culinary boundaries with its endless variations. In this rendition, we introduce a whimsical twist that combines the creamy sweetness of butternut squash with the earthy goodness of spinach. This Butternut Squash Spinach Lasagna not only tantalizes the taste buds but also packs a nutritious punch, making it an ideal choice for health-conscious eaters.

Butternut Squash Spinach Lasagna

Indulge in a comforting twist with this whimsical butternut squash spinach lasagna. Combining the creamy sweetness of roasted butternut squash and the earthy greens of spinach, this delightful dish is perfect for health-conscious eaters. Vegetarian-friendly and easily adaptable for gluten-free diets, it's the ideal centerpiece for weeknight dinners or special occasions. Discover layers of vibrant flavor and nutrition with every bite as you impress family and friends.
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled and diced

2 cups fresh spinach, roughly chopped

12 lasagna noodles (preferably whole wheat or gluten-free)

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 onion, finely chopped

1 teaspoon dried oregano

1/2 teaspoon nutmeg

Salt and pepper, to taste

1 tablespoon olive oil

1 cup marinara sauce (homemade or store-bought)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Butternut Squash: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until soft and translucent (about 5 minutes). Add the diced butternut squash, oregano, nutmeg, salt, and pepper. Cook for about 10-15 minutes until the squash is tender. If necessary, add a splash of water to prevent sticking. Once cooked, mash lightly with a fork but leave some chunks for texture.

      Cook the Lasagna Noodles: In a large pot, bring salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay on a parchment-lined surface to prevent sticking.

        Mix the Cheese Filling: In a bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the grated Parmesan, and a pinch of salt and pepper. Mix well to form a creamy filling.

          Assemble the Lasagna:

            - Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

              - Layer 3 lasagna noodles on top.

                - Spread half of the butternut squash mixture over the noodles, followed by half of the spinach.

                  - Spoon half of the ricotta cheese mixture over the spinach, then sprinkle with a little more marinara sauce.

                    - Repeat the layering: 3 noodles, remaining butternut squash, remaining spinach, remaining ricotta mixture, and a drizzle of marinara sauce.

                      - Top with the final layer of 3 noodles, remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.

                        Bake: Cover the lasagna with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

                          Rest and Serve: Allow the lasagna to rest for about 10-15 minutes before slicing. Garnish with fresh basil leaves if desired. Serve warm and enjoy the delightful medley of flavors!

                            Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8