Butternut Squash and Spinach Pesto Lasagna

Lasagna is one of my favorite items to prep at the beginning of the week because I find the leftovers to be even better – it’s an easy, complete meal to take to work for lunch. This lasagna is so creamy and delicious and the perfect flavor combo of sweet and salty. Serve this with a side of roasted vegetables for a veggie-full meal!

1. Preheat oven to 375.
2. Combine mashed butternut squash, ricotta, egg, salt and nutmeg in a mixing bowl. Set aside.

3. Add pesto ingredients to a food processor and process until smooth.

4. Assemble the lasagna: Spread 1/3 of the butternut squash mixture onto the bottom of a 13×9 dish. Sprinkle lightly with mozzarella and top with 3 lasagna noodles. Spread half of the pesto over the noodles and sprinkle lightly with mozzarella. Top with 3 noodles. Spread another 1/3 of the squash mixture over the noodles, then sprinkle again lightly with mozzarella and top with 3 more noodles. Spread the remaining pesto over the noodles and top lightly with mozzarella and the final layer of noodles. Spread the remaining squash mixture over the noodles and sprinkle with parmesan and the remaining mozzarella.

5. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer to brown the top. Once out of the oven, let lasagna rest for at least 10 minutes before slicing.

Butternut Squash and Spinach Pesto Lasagna

Serves 8

All you need:

Squash Filling –

2 cups mashed butternut squash

2 cups ricotta cheese

1 egg, lightly beaten

1/2 teaspoon salt

Pinch nutmeg

Pesto –

5 oz baby spinach

1/2 cup toasted chopped walnuts

1/2 cup grated parmesan cheese

1/2 cup olive oil

1 peeled garlic clove

1/2 teaspoon salt

Freshly ground black pepper, to taste

12 no-boil lasagna noodles

2 cups shredded whole milk mozzarella cheese

1/2 cup grated parmesan

All you do:

1. Preheat oven to 375.
2. Combine mashed butternut squash, ricotta, egg, salt and nutmeg in a mixing bowl. Set aside.
3. Add pesto ingredients to a food processor and process until smooth.
4. Assemble the lasagna: Spread 1/3 of the butternut squash mixture onto the bottom of a 13×9 dish. Sprinkle lightly with mozzarella and top with 3 lasagna noodles. Spread half of the pesto over the noodles and sprinkle lightly with mozzarella. Top with 3 noodles. Spread another 1/3 of the squash mixture over the noodles, then sprinkle again lightly with mozzarella and top with 3 more noodles. Spread the remaining pesto over the noodles and top lightly with mozzarella and the final layer of noodles. Spread the remaining squash mixture over the noodles and sprinkle with parmesan and the remaining mozzarella.
5. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer to brown the top. Once out of the oven, let lasagna rest for at least 10 minutes before slicing.