Butternut Squash-and-Spinach Lasagna

Name: Butternut Squash-and-Spinach Lasagna
Ingredients: 2 (12-ounce) packages frozen butternut or winter squash puree (about 2 cups), thawed; 2 (12-ounce) packages frozen butternut or winter squash puree (about 2 cups), thawed; 2 cups ricotta cheese, divided; ¾ cup milk; 1 tablespoon chopped fresh sage; 2 teaspoons salt, divided; 1 (10-ounce) package frozen chopped spinach, thawed and lightly squeezed dry; 2 cups (8 ounces) shredded reduced-fat mozzarella cheese, divided; ½ cup (2 ounces) freshly grated Parmesan cheese, divided; ¼ teaspoon freshly ground black pepper; 9 no-boil lasagna noodles, divided

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

For a shortcut, use packaged frozen squash puree. Using no-boil noodles is another time-saver; these work best when the lasagna is saucy with plenty of moisture for the noodles to absorb. They appear puny in the pan when assembling, but they will plump up while cooking.

Ingredients

2 (12-ounce) packages frozen butternut or winter squash puree (about 2 cups), tha

Main course
Pasta
Vegetarian

Method

Preheat oven to 400°. Lightly grease a 13x9-inch baking dish.

Combine squash, 1 cup ricotta cheese, milk, sage, and 1½ teaspoons salt in a medium bowl.

Combine spinach, remaining 1 cup ricotta, 1 cup mozzarella, ¼ cup Parmesan cheese, remaining ½ teaspoon salt, and pepp