Ingredients
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1 butternut squash - peeled, seeded, and cubed
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1 tablespoon olive oil, or to taste
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1 tablespoon chopped garlic
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3 dashes ground sage
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1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste
Sauce:
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¼ cup butter
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2 teaspoons chopped garlic
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¼ cup all-purpose flour
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3 cups milk
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1 pinch salt and ground black pepper to taste
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1 teaspoon chili powder
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3 dashes ground sage
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½ teaspoon dried rosemary
Cheese Mixture:
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1 (16 ounce) container ricotta cheese
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2 cups shredded mozzarella cheese, divided
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1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
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1 egg
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¼ cup grated Parmesan cheese
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9 no-boil lasagna noodles
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
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Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
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Reduce oven temperature to 375 degrees F (190 degrees C).
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Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
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Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
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Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
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Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
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Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.
Nutrition Facts (per serving)
345 | Calories |
17g | Fat |
33g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 345 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 9g | 47% |
Cholesterol 68mg | 23% |
Sodium 367mg | 16% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 15% |
Total Sugars 7g | |
Protein 19g | 37% |
Vitamin C 29mg | 32% |
Calcium 522mg | 40% |
Iron 3mg | 14% |
Potassium 754mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.