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:
- Preheat oven to 375°F (190°C).
- Roast squash: Toss with olive oil, salt, and pepper, and roast for 25 minutes.
- Sauté onion, garlic, and spinach until spinach wilts. Mix with ricotta cheese.
- Assemble lasagna: Layer noodles, ricotta mixture, roasted squash, and mozzarella. Repeat.
- 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.