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Susan’s Easy Butternut Squash Lasagna
Ingredients
- About 2 cups cooked and mashed butternut squash
- 8-oz. frozen chopped spinach-thawed and extra moisture squeezed out
- 1 15-oz container Ricotta cheese
- 2-3 cups shredded mozzarella
- 1/2 cup grated parmigiana
- 1 18-oz. jar marinara sauce (use more for a saucier lasagne)
- 1 box oven-ready lasagne
- Olive oil
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Directions
- Preheat oven to 375*
- Lightly oil the bottom of a casserole dish then spread with about 1/3 cup of marinara. Top with 3 sheets of lasagne, side-by-side.
- Spread about 1 cup of mashed squash on top, then sprinkle with mozzarella cheese. Spread about 1/4 cup marinara over this. Top with 3 sheets lasagne.
- For the next layer, spread 2/3 cup of ricotta and half the spinach over the noodles. Sprinkle with mozzarella, then spread 1/4 cup marinara over all. Top with three more sheets of lasagne.
- Repeat one more squash layer and one more spinach-ricotta layer.
- Add the last three noodles then spread remaining marinara over all. Sprinkle with remaining mozzarella, then grated parmigiana.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 5-10 minutes. Let rest 15 minutes before serving.
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