Talk about the perfect fall dinner? this roasted butternut squash and spinach lasagna certainly must be it.
Ingredients
- 6 cups butternut squash
- 4 teaspoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 cup yellow onion
- 10 cups fresh spinach
- 2 cups provolone cheese
- 1 cup mozzarella cheese
- 1 (32 ounce) container whole milk ricotta cheese
- 1/2 cup chopped parsley
- 2 large eggs
- cooking spray
- 5 cups marinara sauce
- 12 oven-ready lasagna noodles
- 1 cup armesan cheese
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Toss together butternut squash, 2 teaspoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Arrange in a single layer on a rimmed baking sheet.
Step 2
Bake in the preheated oven until softened and lightly browned, 15 to 20 minutes. Set aside.
Step 3
Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt, and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Remove from heat, and set aside.
Step 4
Combine shredded provolone and mozzarella in a bowl. Stir together ricotta, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
Step 5
Lightly coat a 13×9-inch baking dish with cooking spray. Spread 1 cup of the marinara on the bottom. Arrange 4 noodles side by side over sauce; spread half of ricotta mixture over noodles. Spread roasted squash evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with 4 more noodles and remaining ricotta mixture. Spread spinach mixture evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with remaining 4 noodles and 1 cup marinara. Sprinkle with Parmesan and remaining shredded cheese mixture. Cover with aluminum foil.
Step 6
Bake at 400 degrees F (200 degrees C) for 35 minutes. Uncover; bake until golden and bubbly, about 20 minutes more. Let stand 10 minutes before cutting into 10 slices.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 600 | |
% Daily Value * | |
Total Fat29g | 38% |
Saturated Fat16g | 79% |
Cholesterol120mg | 40% |
Sodium1353mg | 59% |
Total Carbohydrate54g | 20% |
Dietary Fiber9g | 31% |
Total Sugars11g | |
Protein32g | |
Vitamin C35mg | 174% |
Calcium650mg | 50% |
Iron4mg | 25% |
Potassium1197mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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