Description
A light and wholesome lasagna featuring layers of roasted butternut squash, fresh spinach, and earthy mushrooms, this dish is rich in flavor yet nourishing.
Ingredients
Scale
- Lasagna sheets
- 1 butternut squash, roasted and puréed
- 3 cups fresh spinach
- 1 cup cremini or shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil or parsley, to taste
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the butternut squash by peeling and chopping it into cubes, tossing with olive oil, salt, and pepper, and roasting for about 30 minutes until tender. Then, purée until smooth.
- Sauté garlic in a skillet with olive oil until fragrant, then add mushrooms and cook until soft. Add spinach until wilted, then season with salt, pepper, and herbs.
- Layer the lasagna: start with butternut squash puree, followed by lasagna sheets, and then the sautéed veggies. Repeat layers, finishing with squash puree on top.
- Bake covered with foil for 25-30 minutes. Remove foil and bake for an additional 10-15 minutes until golden on top.
- Cool for 10-15 minutes before slicing to let layers settle.
Notes
For substitutions: use sweet potatoes instead of butternut squash, or add roasted eggplant if mushrooms are disliked. Remember to let the lasagna cool before slicing for clean layers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lasagna, vegetarian lasagna, butternut squash, healthy lasagna