Butternut Squash & Spinach Lasagna with Caramelized Onions — A Cozy Fall Dinner Recipe

1    Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and sage. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.

2    Caramelize the Onions
In a large skillet, melt butter over medium heat. Add sliced onions and cook slowly for 10–12 minutes, stirring occasionally, until soft and golden brown. Remove from skillet and set aside.

3    Sauté the Spinach
In the same skillet, heat olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in ricotta, mozzarella, and Parmesan.

4    Assemble the Lasagna
Lightly brush a 9×13-inch baking dish with olive oil. Layer as follows:

• ◦                                           Noodles
• ◦                                           Half of the roasted butternut squash
• ◦                                           Half of the spinach-ricotta mixture
• ◦                                           Half of the caramelized onions
• ◦                                           Sprinkle of mozzarella and Parmesan
Repeat once more, ending with noodles, roasted squash, and          cheese on top. Brush the top with a bit of olive oil for golden color.

5    Bake
Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes, until the top is golden and bubbling.

6    Rest & Serve
Let rest for 10–15 minutes before cutting to allow clean layers. Serve warm with garlic-roasted broccoli rabe or a simple green salad.