Butternut Squash and Spinach Lasagna

Instructions

1. 1

   Preheat your oven to 375 degrees F (190 degrees C).

2. 2

   Peel the butternut squash, remove the seeds, and cut it into small cubes.

3. 3

   Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 25 minutes or until tender.

4. 4

   While the squash is roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.

5. 5

   In a mixing bowl, combine the ricotta cheese, minced garlic, dried sage, salt, and pepper. Mix well.

6. 6

   In a separate pan, sauté the fresh spinach until it wilts, then remove from heat.

7. 7

   To assemble the lasagna, spread a thin layer of bechamel sauce on the bottom of a baking dish.

8. 8

   Place three lasagna noodles over the bechamel sauce, then spread a layer of the ricotta mixture, followed by a layer of roasted butternut squash, and a layer of wilted spinach.

9. 9

   Sprinkle a portion of the shredded mozzarella cheese over the spinach.

10. 10

    Repeat the layering process (bechamel, noodles, ricotta mixture, squash, spinach, mozzarella) until all ingredients are used, finishing with a layer of noodles topped with bechamel sauce and the remaining mozzarella cheese.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

12. 12

    Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

13. 13

    Let the lasagna rest for 10 minutes before slicing and serving.