Butternut Squash Lasagna with Spinach is an amazing fall casserole combining lasagna noodles with a creamy butternut squash sauce and a cheesy spinach layer. This meatless lasagna has plenty of protein to fill you up and so much taste!
Preheat oven to 400 degrees. Prepare a large baking sheet with parchment paper.
Peel the butternut squash with a potato peeler. Then chop the squash in bite sized chunks, removing the seeds. Place the squash on the baking sheet, and drizzle with olive oil, salt, and pepper. Bake for 30 minutes, or until cooked through. Remove from oven and cool slightly.
Spoon the cooked squash into a food processor. Add in the ricotta cheese, salt, pepper, nutmeg, and milk. Pulse until smooth. Add additional milk if needed to thin the sauce more.
While the squash is baking, prepare spinach and cheese layer. Over medium heat, saute spinach and garlic in some olive oil until spinach is wilted, approximately 3-4 minutes. Add salt and pepper to taste. (Reserve a little bit of wilted spinach for the top of the lasagna, if desired.)
Combine the cooked squash, ricotta cheese, mozzarelly cheese, parmesan cheese, and the egg. Mix well.
Cook the lasagna noodles in a large stock pan with well salted water. When noodles are cooked to al dente, remove from the stove, and strain. Let the noodles dry and cool.
To assemble, spoon some of the squash sauce on the bottom of a 8x8 dish. Lay lasagna noodles on top, followed by the spinach and cheese mixture, followed by more squash sacue. Repeat until all ingredients are used - three layers. Then top with the remaining mozzarella cheese and parmesan cheese. Add some reserved wilted spinach, if desired.
Bake for approximately 30 minutes on 350 degrees, or until cooked through and piping hot.