How To Make Butternut Squash & Spinach Lasagne
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Serves:
Ingredients
- 9 lasagne sheets
- 2 cups butternut squash, peeled and diced
- 2 cups spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large pot of boiling salted water, cook the lasagne sheets according to package instructions. Drain and set aside.
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Heat the olive oil in a pan over medium heat. Add the onion and garlic, and sauté until softened.
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Add the butternut squash to the pan and cook until tender, about 10 minutes.
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Stir in the spinach and cook until wilted. Season with salt, pepper, dried thyme, and dried oregano.
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In a separate bowl, mix together the ricotta, mozzarella, and Parmesan cheese.
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In a baking dish, spread a thin layer of the butternut squash and spinach mixture. Top with a layer of lasagne sheets. Repeat the layers until all the ingredients are used, finishing with a layer of cheese.
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Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
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Allow the lasagne to cool for a few minutes before serving.
Nutrition
- Calories : 345kcal
- Total Fat : 17g
- Saturated Fat : 9g
- Cholesterol : 52mg
- Sodium : 525mg
- Total Carbohydrates : 30g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 19g
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