Roasted Squash, Spinach and Ricotta Lasagna

This easy weeknight lasagna comes together entirely in one baking dish and most of the cooking time is hands off. It packs some of our favorite wintertime squash flavors, plus it’s less mess and less hassle than traditional lasagna. The creamy winter squash puree roasts first with garlic and sage until tender in the same dish. To speed up prep, roast the squash and make the spinach ricotta mixture ahead of time and keep in the fridge until ready to assemble.

3–4 pounds winter squash, such as butternut, honeynut, acorn or delicata, halved and de-seeded

Olive oil

Kosher salt

6 cloves garlic

10 sage leaves

1 tablespoon honey

Freshly ground black pepper

1 16-ounce container ricotta cheese

1 cup frozen spinach, thawed and chopped

1 cup grated parmesan cheese, plus more for serving

1 1/2 cups prepared Alfredo sauce

1 9-ounce box oven-ready lasagna noodle sheets

2 16-ounce packages sliced mozzarella cheese

Fresh basil

Grocery List Here

Equipment List

Heritage Rectangular Casserole

French Trivet

Stainless Steel Mixing Bowls with Silicone Lids, Set of 3

Craft Series Medium Spatula

Revolution Wood Scraping Spoon

Revolution Non-stick Slotted Turner

Signature Oil and Vinegar Set

Mini Round Cocotte

Salt Mill

Pepper Mill

Stainless Steel Measuring Spoons

Stainless Steel Measuring Cups

Preheat oven to 425°F.

Drizzle squash with some olive oil, season with salt, then place in a large rectangular baking dish. Drizzle garlic cloves and sage leaves with olive oil and wrap in a foil pouch. Place alongside squash in baking dish. Cover and bake in preheated oven for 30–40 minutes, or until the squash is completely soft. Remove and cool slightly.

Reduce oven temperature to 350°F. Scoop out the flesh of the squash and place in a large mixing bowl. Add roasted garlic, toasted sage leaves, and honey. Season with salt and pepper, and stir until smooth and combined.

Stir together ricotta cheese, chopped spinach, and 1/2 cup parmesan cheese in another medium mixing bowl, and season with salt and pepper.

To assemble the lasagna, start by pouring 1/2 cup alfredo sauce on the bottom of the baking dish. Top with a layer of lasagna sheets. Add 1/3 of the squash mixture, 1/3 of the ricotta mixture, and a layer of sliced mozzarella cheese. Repeat with another layer of lasagna sheets, 1/3 of the squash mixture, 1/3 of the ricotta mixture, and a layer of sliced mozzarella cheese. Repeat the last layer with lasagna sheets, the remaining squash mixture, remaining ricotta cheese, and a final layer of sliced mozzarella cheese. Top with a final layer of lasagna sheets, and pour 1 cup of alfredo sauce on top, making sure to cover the entire surface of the lasagna sheets. Sprinkle the top with 1/2 cup parmesan cheese and season with black pepper.

Cover baking dish with a lid and bake in the oven undisturbed for 30 minutes. Remove the lid and bake for another 25-30 minutes until the top is starting to brown and crinkle and the lasagna noodles are fully cooked. Cool slightly before cutting, and serve with additional parmesan cheese and fresh basil.