Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp fresh sage, finely chopped
  • 15 oz part-skim ricotta cheese
  • 1 large egg
  • 10 oz fresh baby spinach, wilted and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 9 oz no-boil lasagna noodles
  • 3 cups shredded part-skim mozzarella cheese
  • 1/2 cup low-sodium vegetable broth

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and chopped sage on a rimmed sheet pan.
  2. Roast squash for 25–30 minutes, flipping once, until edges are mahogany-colored and centers are tender.
  3. Transfer roasted squash to a food processor or use an immersion blender to puree until silky and smooth.
  4. In a mixing bowl, combine part-skim ricotta, egg, wilted and dried spinach, grated Parmesan, and nutmeg until well blended.
  5. Spread a thin layer of squash puree in the bottom of a 9x13 inch baking dish.
  6. Layer lasagna noodles, ricotta mixture, and more squash puree, repeating until ingredients are used, topping with mozzarella cheese.
  7. Pour vegetable broth around the edges of the dish to ensure noodles cook evenly.
  8. Cover with aluminum foil and bake according to noodle package directions (typically 30-40 mins), removing foil for the last 10 minutes to brown the cheese.