Roasted Butternut Squash and Spinach Lasagna

01Method

1. 1

   Heat the oven to 400°F (200°C). Combine the butternut squash with half the oil, a portion of the salt, and a portion of the pepper, tossing to coat evenly. Spread out in a single layer on a rimmed baking sheet.

2. 2

   Roast until the squash is tender and lightly caramelized, 15 to 20 minutes. Remove from the oven and set aside.

3. 3

   While the squash roasts, warm the remaining oil in a large skillet over medium-high heat. Add the onion with a pinch of salt and sauté, stirring frequently, until soft and translucent, about 3 to 4 minutes. Add the spinach and cook, stirring, until fully wilted, 1 to 2 minutes. Remove from heat and set aside.

4. 4

   Toss the provolone and mozzarella together in a bowl. In a separate large bowl, mix the ricotta with the parsley, eggs, a portion of the shredded cheese blend, and the remaining salt and pepper until well combined.

5. 5

   Coat a 13×9-inch baking dish with cooking spray. Spoon a layer of marinara across the bottom. Lay 4 noodles side by side over the sauce and spread half the ricotta mixture on top. Distribute the roasted squash evenly over the ricotta, then ladle over more marinara. Add another 4 noodles and the remaining ricotta mixture. Cover with the spinach mixture and another layer of marinara. Finish with the last 4 noodles and the remaining marinara, then scatter the Parmesan and remaining shredded cheese blend over the top. Cover tightly with aluminum foil.

6. 6

   Bake at 400°F (200°C) for 35 minutes. Remove the foil and continue baking until the top is golden and bubbling, about 20 minutes more. Allow the lasagna to rest for 10 minutes before slicing into portions.