Ingredients
▢ 1 tablespoon olive oil
▢ 1 small onion, diced
▢ 2 cloves garlic, minced
▢ 1 small butternut squash, peeled and cut into 1/2-inch cubes (or 1 x 12 oz bag fresh/frozen squash)
▢ 1 cup fresh spinach
▢ 2 tablespoons water
▢ 1 1/2 teaspoons kosher salt, divided
▢ 2 cups marinara sauce
▢ 1 cup ricotta cheese
▢ 1 cup parmesan cheese
▢ 1 teaspoon dried Italian herbs
▢ black pepper, to taste
▢ 6 no-boil lasagna noodles
▢ 2 cups mozzarella cheese, grated
Instructions
- Heat olive oil in a 12-inch cast iron skillet over medium heat. Sauté onion for 4 minutes until softened.
- Add butternut squash, garlic, water, and 1 teaspoon salt. Cover and cook for 10–12 minutes, stirring occasionally, until squash is fork-tender.
- Add spinach and cook uncovered for 1 minute until wilted. Transfer mixture to a bowl and allow to cool slightly.
- In a bowl, combine ricotta, parmesan, Italian herbs, cooled vegetable mixture, remaining 1/2 teaspoon salt, and black pepper.
- In the same skillet, spread 1/2 cup marinara sauce on the bottom. Layer 2 lasagna noodles on top.
- Spread half the ricotta mixture over noodles, then sprinkle with mozzarella.
- Add 1 cup marinara, 2 noodles, remaining ricotta mixture, final noodles, remaining marinara, and remaining mozzarella.
- Cover and cook over medium-low heat for 25–30 minutes, until noodles are tender and cheese is melted.
Notes
- Squash texture matters: Ensure squash is fully fork-tender before assembling to avoid uneven cooking.
- No-boil noodles only: Standard noodles will not cook properly in this method.
- Skillet size: A 12-inch cast iron skillet is ideal for even layering and heat distribution.
- Make ahead: Assemble up to 24 hours in advance and refrigerate before cooking.
- Leftovers: Store in an airtight container for up to 3 days. Reheat covered to maintain moisture.
