Butternut Squash and Spinach Lasagna



Butternut squash and spinach lasagna is a delicious and nutritious vegetarian dish that is perfect for a hearty meal. It is made with layers of butternut squash, spinach, ricotta cheese, mozzarella cheese, and lasagna noodles. The lasagna is baked in the oven until the cheese is melted and bubbly and the squash is tender.

This lasagna is a great way to get your daily dose of vegetables. Butternut squash is a good source of vitamins A, C, and potassium. Spinach is a good source of iron, folate, and vitamin K. Ricotta cheese is a good source of protein and calcium. Mozzarella cheese is a good source of protein and calcium as well.

Butternut squash and spinach lasagna is easy to make and can be tailored to your own taste. For example, you can add other vegetables to the lasagna, such as mushrooms, zucchini, or peppers. You can also use different types of cheese, such as cheddar cheese or Parmesan cheese.

If you are looking for a delicious and nutritious vegetarian meal, butternut squash and spinach lasagna is a great option. It is easy to make and can be tailored to your own taste.

Ingredients:

* 1 butternut squash, peeled and cubed
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can diced tomatoes
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (10 ounce) package frozen spinach, thawed and squeezed dry
* 1 (15 ounce) container ricotta cheese
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 12 lasagna noodles

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
3. Stir in tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. In a large bowl, combine butternut squash, spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch baking dish. Top with 6 lasagna noodles. Spread with half of the butternut squash mixture. Repeat layers.
6. Bake for 30 minutes, or until the cheese is melted and bubbly and the squash is tender.
7. Let stand for 10 minutes before serving.