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In the realm of comfort food, few dishes can rival the rich, hearty layers of lasagna. This Butternut Squash Spinach Lasagna is a delightful twist on the traditional Italian recipe, offering a vibrant medley of seasonal flavors and wholesome ingredients that cater to both the palate and the nutritional needs of the body. This dish transforms the classic lasagna into a healthier option without sacrificing taste, making it an excellent choice for family dinners or gatherings with friends.

Butternut Squash Spinach Lasagna

Discover the joys of cooking with this Butternut Squash Spinach Lasagna, a healthy and delicious twist on the classic Italian dish. Featuring sweet butternut squash and fresh spinach layered with creamy cheeses, this recipe is as nutritious as it is comforting. Perfect for family dinners or gatherings with friends, it's a guilt-free indulgence that impresses everyone. Dive into the history of lasagna while enjoying a modern take that celebrates seasonal ingredients and wholesome flavors!
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Ingredients
  

12 lasagna noodles (whole wheat or gluten-free)

2 cups butternut squash, peeled and diced into small cubes

1 tablespoon olive oil

3 cups fresh spinach, roughly chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups ricotta cheese

1 ½ cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 large egg

Salt and black pepper to taste

1 jar (about 24 oz) marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Set your oven temperature to 375°F (190°C) to prepare for baking.

    Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Once cooked, drain and set the noodles aside.

      Sauté the Butternut Squash: In a medium skillet, heat the olive oil over medium heat. Add the diced butternut squash, season with salt and pepper, and sauté for approximately 5-7 minutes or until it begins to soften. Remove the skillet from the heat and set the squash aside.

        Sauté Onion and Spinach: Using the same skillet, add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Add the minced garlic, dried oregano, and thyme; cook for another minute until fragrant. Stir in the chopped spinach and cook just until wilted, then remove from heat.

          Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Crack in the egg, add a pinch of salt and black pepper, and mix until the filling is smooth and well combined.

            Assemble the Lasagna: In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce. Layer half of the ricotta mixture over the noodles, followed by half of the sautéed butternut squash and spinach mixture. Add another layer of marinara sauce. Repeat this process with the remaining ingredients, finishing with a layer of noodles, topped with marinara and the rest of the shredded mozzarella and grated Parmesan.

              Bake the Lasagna: Cover the baking dish with aluminum foil to prevent over-browning. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.

                Cool and Serve: Upon removing the lasagna from the oven, let it cool for about 10-15 minutes before slicing. Garnish each serving with fresh basil leaves for a burst of color and flavor.

                  Prep Time: 25 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8

                    - Presentation Tips: Serve in individual portions on plates, and drizzle a little extra marinara sauce around the dish for an elegant touch. Optionally, sprinkle some additional grated Parmesan on top for added flavor and visual appeal.