This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
Butternut Squash & Spinach Lasagna
Serves 12
Active Time: 45 minutes
Total Time: 2 hours and 10 minutes 1 (15-ounce) container part-skim ricotta
2 cloves garlic, grated
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1 (11-ounce) package baby spinach
5 tablespoons unsalted butter
5 tablespoons white whole-wheat flour
2 1/2 cups low-fat milk
2 1/2 cups shredded Italian cheese blend, divided
1 tablespoon chopped fresh sage, plus more for serving
1 (9-ounce) package no-boil lasagna noodles
1 (1 1/2-pound) butternut squash, peeled, seeded and cut into 1/8-inch slices 1. Preheat oven to 375 F. Coat two 8-inch-square baking dishes with cooking spray….