Description
A nutritious lasagna featuring pumpkin and butternut squash for a seasonal twist. Layers of vegetables, cheese, and whole-grain noodles make this dish wholesome and satisfying.
Ingredients
- 1 small pumpkin (about 2 cups, pureed)
- 1 butternut squash (about 3 cups, thinly sliced)
- 9 whole-grain lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups spinach (chopped)
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, mix ricotta cheese, egg, garlic, oregano, basil, salt, and pepper.
- Heat olive oil in a pan over medium heat. Sauté butternut squash slices until slightly tender (about 5 minutes).
- Spread a thin layer of pumpkin puree in a baking dish.
- Layer 3 lasagna noodles, half the ricotta mixture, half the butternut squash, and half the spinach. Repeat layers.
- Top with remaining noodles, pumpkin puree, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can roast the pumpkin and butternut squash ahead of time.
- For a vegan version, substitute dairy with plant-based alternatives.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian