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. Our Roasted Squash, Spinach, and Ricotta Lasagna packs some of our favorite wintertime squash flavours, plus it’s less mess and less hassle than traditional lasagna.

Our Heritage oven-to-table Rectangular Casserole was tailor-made for lasagna recipes like these, exposing each layer of this delicious dish to a consistent heat source. Better yet, it can easily be transported to your next potluck or family get-together, locking in heat and moisture thanks to its tight-fitting lid. The creamy winter squash purée roasts first with the garlic and sage until tender in the same dish. To speed up prep, be sure to roast the squash and make the spinach ricotta mixture ahead of time and keep in the fridge until ready to assemble.

Traditional lasagna recipes are typically a family-favourite, but it’s important to shake things up in the kitchen every once and awhile. This Roasted Squash, Spinach, and Ricotta Lasagna recipe does exactly that, serving between six and eight people in just over two hours!

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.