This Butternut Squash and Spinach Lasagna is a deliciously layered sheet pan meal combining roasted butternut squash, fresh spinach, and creamy ricotta between sheets of tender lasagna noodles.

Toss the butternut squash a tablespoon of olive oil and season ... Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted.

Wipe saucepan clean. Squeeze spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside. Scoop out about 1/4 cup squash from each roasted half ...

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.

You will keep making this recipe time and time again. How to make stuffed butternut squash with red Leicester, cream cheese, spinach and bacon Ingredients: Two medium-sized butternut squashes Two ...

Cook and stir 5 to 6 minutes, or until the vegetables begin to soften. 2. Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Add a layer of squash, then a layer of tomato sauce. Lay lasagna noodles on top, cut so they don’t overlap. Add a layer of béchamel, half the spinach, and half the cheese. Now put in another ...