Description

An eight-slice vegetarian 9-by-13-inch lasagna with roasted diced squash, spinach-ricotta, mozzarella and marinara.

Ingredients

Scale

4 cups Butternut squash, peeled, seeded and diced
2 tablespoons Olive oil
1/2 teaspoon Fine salt
1/4 teaspoon Black pepper
10 oz Frozen chopped spinach, thawed and squeezed dry
15 oz Whole-milk ricotta
1 tablespoon Fresh sage, finely chopped
24 oz Jarred marinara sauce
1/2 cup Water, to loosen marinara for oven-ready noodles
12 noodles Oven-ready lasagna noodles
2 cups Shredded low-moisture mozzarella
1/2 cup Finely grated Parmesan

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Instructions

Heat oven to 400°F. Toss 4 cups peeled diced butternut squash with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a rimmed sheet and roast about 25 minutes until tender with browned edges. Keep oven at 400°F.
Thaw and firmly squeeze 10 oz frozen chopped spinach. Mix with 15 oz ricotta and 1 tbsp chopped sage. Stir 1/2 cup water into one 24-oz jar marinara to give about 3 1/2 cups sauce; use actual jar yield and noodle package as a trial check.
In a 9-by-13-inch dish, spread about 3/4 cup thinned sauce. Add 4 oven-ready noodles, half the spinach-ricotta mixture, half the roasted squash, 3/4 cup sauce and 1/2 cup mozzarella. Repeat these noodle/filling/sauce/mozzarella layers once.
Finish with the remaining 4 noodles, about 1 1/4 cups remaining thinned sauce, 1 cup mozzarella and 1/2 cup grated Parmesan. Cover tightly with foil, tenting it away from cheese if possible. Bake 45 minutes; uncover and bake about 15 minutes more until bubbling and noodles tender.
Rest the pan 20 minutes before cutting eight portions. Record noodle tenderness, sauce coverage, squash moisture and actual slice structure in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: 25-minute squash roast, 60-minute covered/uncovered bake, 20-minute rest; use oven-ready noodle package directions and test moisture.

Prep Time: 30 minutes
Chilling, resting or cooling: 20 minutes
Cook Time: 85 minutes

Nutrition

Serving Size: One eighth of the baked 9-by-13-inch pan