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butternut-squash-spinach-lasagna-recipe

Butternut Squash Spinach Lasagna

This recipe is gluten free.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 large Butternut Squash peeled and cubed
  • 2 cups Spinach fresh
  • 1 cup Ricotta Cheese
  • 2 cups Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese grated
  • 1 box Gluten-Free Lasagna Noodles
  • 2 cups Marinara Sauce

Instructions 

  1. 1. Preheat oven to 375°F (190°C).
  2. 2. Cook butternut squash in boiling water until tender, then mash.
  3. 3. In a mixing bowl, combine mashed squash, ricotta cheese, and spinach.
  4. 4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  5. 5. Layer gluten-free lasagna noodles, squash mixture, mozzarella, and marinara sauce. Repeat layers.
  6. 6. Top with remaining mozzarella and Parmesan cheese.
  7. 7. Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 minutes until cheese is golden and bubbly.
  8. 8. Let it cool for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg

Keywords

Gluten-Free
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