Butternut Squash Lasagna With Spinach

Instructions

1. 1
   Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast in a single layer for 25 minutes, stirring once, until tender and golden.
2. 2
   Lower the oven to 375°F (190°C). While squash cools, sauté spinach in a large skillet with a pinch of salt until wilted, about 2 minutes. Drain and press out excess liquid.
3. 3
   In a large bowl, mix ricotta, egg, nutmeg, sage, garlic, 1/4 cup Parmesan, salt, and pepper. Fold in the cooked spinach.
4. 4
   Spread a thin layer of marinara in a 9x13-inch baking dish. Arrange a layer of no-boil noodles on top.
5. 5
   Top noodles with 1/3 of the ricotta-spinach mixture, 1/3 of the roasted squash, a generous spoonful of marinara, and a sprinkle of mozzarella. Repeat layers two more times.
6. 6
   Finish with a final layer of noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
7. 7
   Cover with foil and bake for 30 minutes. Uncover and bake an additional 15–20 minutes, until top is bubbly and lightly browned.
8. 8
   Cool for 10–15 minutes before slicing and serving. Enjoy!