Ingredients
Ingredients
- 1000 g peeled butternut squash cut into 1-inch cubes
- 2 tablespoons olive oil 27 g
- 300 g fresh spinach
- 250 g regular dry lasagna sheets not oven-ready
- 400 g ricotta
- 200 g mozzarella shredded
- 40 g Parmesan finely grated
- 400 ml whole milk
- 3 cloves garlic minced, 9 g
- 5 g fine salt divided; about 3/4 teaspoon
- fresh thyme or sage optional garnish, not included in nutrition
Equipment
- 1 Large roasting tray
- 1 Large pot
- 1 9-by-13-inch baking dish
- 1 Mixing bowl
- 1 potato masher
Instructions
Prepare and cook
- Heat the oven to 425°F (220°C). Toss squash with oil and 2 g salt on a large tray. Roast 35–45 minutes, turning once, until a fork crushes the pieces easily.
- Meanwhile, wilt spinach in a covered pan with a splash of water, 3–4 minutes. Cool, squeeze very dry and chop. Mix with ricotta, half the Parmesan and 1 g salt.
- Cook regular lasagna sheets in unsalted boiling water about 2 minutes less than the package directs; drain and lay flat. Mash the tender squash with milk, garlic and remaining 2 g salt into a smooth, spreadable sauce.
- Lower oven to 375°F (190°C). Spread a thin layer of squash sauce in a 9-by-13-inch dish. Layer noodles, squash sauce and spinach ricotta, repeating in three layers and keeping every noodle edge covered. Finish with squash sauce, mozzarella and remaining Parmesan.
- Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes until bubbling in the center and lightly golden. Rest 15 minutes before cutting into eight portions. Add optional herbs if desired.
Nutrition
Serving: 1portionCalories: 387kcalCarbohydrates: 36.4gProtein: 17.5gFat: 17.9gSodium: 478mgFiber: 4.4g
Video
Notes
Video reference: Uncle Giuseppe's Marketplace, originally published 2024-11-14. Chef Giovanni demonstrates layered cooked noodles, ricotta, spinach and squash puree sauce, using prepared squash soup and extra roasted squash cubes. This written recipe makes a smooth homemade squash sauce instead.
Nutrition estimate: ANSES Ciqual 2025 ingredient weights plus Galbani UK ricotta label; generic ricotta fiber is zero. Optional herbs excluded. Below-threshold values use half the threshold; all measured oil and salt included. Source: ANSES Ciqual 2025 and the named manufacturer labels where specified.
Illustrative USD cost assumptions, not live prices: squash $3, spinach $2, pasta $1.20, ricotta $4, mozzarella $2.20, Parmesan $1.20, milk $0.80, oil/garlic/seasoning $1.40, optional herbs $1 = $16.80. Local prices, package sizes and leftovers change costs.
Refrigerate promptly in shallow containers, use within 3–4 days allowing for the age of starting ingredients, and reheat leftovers to 165°F (74°C).
