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Creamy Butternut Squash Lasagna with Beef and Spinach

Creamy Squash and Beef Pasta Bake

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 3 cups Butternut squash Peeled and thinly sliced
  • 1 lb Ground beef Browned and drained
  • 4 cups Fresh spinach Chopped
  • 15 oz Ricotta cheese Mixed with spinach
  • 12 oz Lasagna noodles No-boil preferred
  • 2 cups White sauce Bechamel style
  • 2 cups Mozzarella cheese Shredded
  • 4 cups Mixed greens For side salad
  • 1 cup Orange segments For side salad

Instructions
 

  • Preheat oven to 375F. Roast thinly sliced squash tossed with olive oil and salt for 20 minutes.
  • In a skillet, brown the ground beef until fully cooked. Drain excess fat and set aside.
  • Prepare a simple white sauce by melting butter, whisking in flour, and slowly adding milk until thickened.
  • In a bowl, mix ricotta cheese with chopped fresh spinach and a pinch of salt.
  • Assemble by layering white sauce, noodles, ricotta mixture, beef, roasted squash, and mozzarella in a 9x13 baking dish. Repeat layers.
  • Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden brown.
  • Toss mixed greens and orange segments with a light vinaigrette to serve alongside the baked pasta.