Butternut Squash Lasagna Recipe

Instructions

1. Preheat the oven to 400 F. Line a large baking sheet with foil, then lightly grease it.

2. Toss butternut squash with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; spread onto the prepared baking sheet. Bake for 30 minutes until fork-tender, then reduce oven to 375 F.

3. Simultaneously, start boiling a large pot of salted water.

4. Transfer the baked squash to a food processor with ricotta cheese, 1/4 cup Parmesan, 1/2 cup milk, and nutmeg; pulse until smooth, adding more milk if needed. Set aside.

5. Cook lasagna noodles in the boiling water until al dente; drain and lightly oil them to prevent sticking.

6. Heat the remaining tablespoon of olive oil in a large skillet. Sauté mushrooms for 3 minutes, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, then add garlic and cook for 3 more minutes until moisture is released. Stir in spinach until wilted, then remove from heat.

7. Butter or oil a 2 1/2 to 3-quart baking dish.

8. Layer the dish with one-third of the squash mixture, 1/2 cup mozzarella, and a dash of Italian seasoning, then top with 3-4 lasagna noodles.

9. Drain excess moisture from the mushroom-spinach mixture. Spread half of the vegetable mixture over the noodles, then add another 1/2 cup mozzarella and a dash of Italian seasoning. Top with 3 lasagna noodles.

10. Repeat the vegetable and noodle layers once more using the remaining half of the mushroom-spinach mixture, 1/2 cup mozzarella, and 3 lasagna noodles.

11. Finish the top layer with the remaining one-third squash mixture, the remaining 1 cup mozzarella, 1/2 cup Parmesan, and a dash of Italian seasoning.

12. Cover the dish tightly with foil, ensuring it doesn't touch the cheese.

13. Bake for 35 minutes covered, then remove foil and bake for an additional 10-15 minutes until the cheese is melted and lightly browned.

14. Let the lasagna cool for 15-20 minutes before slicing and serving.