Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Invented this one cold Saturday morning. Smells so good while baking.

Recipe Summary

cook:
1 hr 59 mins
total:
2 hrs 29 mins
prep:
30 mins
Servings:
10
Yield:
1 9x11-inch dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:
Cheese Mixture:

Directions

Instructions Checklist
  • 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.

  • Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.

  • Reduce oven temperature to 375 degrees F (190 degrees C).

  • 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.

  • Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.

  • Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.

  • 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.

  • 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

345 calories; protein 18.7g; carbohydrates 33g; fat 16.6g; cholesterol 67.7mg; sodium 366.7mg. Full Nutrition
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