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Butternut Squash & Spinach Lasagna

Butternut Squash & Spinach Lasagna

Ingredients:

  • 1 medium butternut squash, cubed
  • 3 cups fresh spinach
  • 1 ½ cups ricotta cheese
  • 12 lasagna noodles (or gluten-free)
  • 2 cups mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • Olive oil, salt, and pepper

Time:

hour 15 minutes.

Steps:

  1. Preheat oven to 375°F (190°C).
  2. Roast squash: Toss with olive oil, salt, and pepper, and roast for 25 minutes.
  3. Sauté onion, garlic, and spinach until spinach wilts. Mix with ricotta cheese.
  4. Assemble lasagna: Layer noodles, ricotta mixture, roasted squash, and mozzarella. Repeat.
  5. Bake for 30-35 minutes, until the top is golden.

Tips:

  • Roast squash in advance for a sweet flavor.
  • Use no-boil lasagna noodles to save prep time.

Benefits:

  • Vitamin-rich: High in vitamins A and C from squash.
  • Calcium and protein: Ricotta and mozzarella are good dairy sources.
  • Antioxidants: Spinach fights inflammation.
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