Roasted Butternut Squash and Spinach Lasagna

Ingredients and Weight:

• 1 large butternut squash (about 2 lb), peeled and cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (10-oz) package fresh spinach, washed and chopped
• 1 (15-oz) container ricotta cheese
• 1 (12-oz) container cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 (15-oz) can tomato sauce
• 1 (12-oz) package no-boil lasagna noodles
• 1/2 cup grated mozzarella cheese

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Roast in a baking dish for 20-25 minutes, or until tender.
3. While squash roasts, sauté spinach in a large skillet over medium heat until wilted.
4. In a large bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, eggs, and tomato sauce.
5. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
6. Layer with lasagna noodles, roasted butternut squash, sautéed spinach, and ricotta mixture.
7. Repeat layers twice.
8. Top with mozzarella cheese and bake for 20-25 minutes, or until hot and bubbly.

Nutritional Information (per serving):

• Calories: 450
• Fat: 20g
• Carbohydrates: 45g
• Protein: 25g

Dish Characteristics:

• Creamy and flavorful
• Perfect for a vegetarian meal
• Can be made ahead of time and reheated

User Comments:

• "This lasagna was delicious! The combination of roasted butternut squash and spinach was perfect."
• "I'm not a vegetarian, but I loved this dish! It was flavorful and filling."
• "I've made this lasagna several times and it always turns out great. It's a staple in my repertoire."

Special Precautions and Tips:

• If you don't have fresh spinach, you can use frozen spinach that has been thawed and drained.
• To save time, you can use store-bought roasted butternut squash.
• If you like a spicier dish, add a pinch of red pepper flakes to the ricotta mixture.