Roasted Butternut Squash has a very special place in my heart (and my tum!). I don’t know what it is, but I could eat bowls full of the stuff. When making this, I went to taste test the cooked squash cubes, which turned into eating several cubes…then after pureeing the squash, did another test (or 2 or 5), then yet again after adding the other squash filling ingredients. So naturally I’m a bit biased here, but I think this lasagna is one of the best ever, which is most certainly due to its inclusion of roasted butternut squash. Since I used whole wheat noodles, skim ricotta and there’s spinach in it, I also like to think it’s pretty healthy too. Next time I might dice some onion, brown it and throw that in with the spinach mix, just because I love onion. But it didn’t feel like it was lacking anything; quite the opposite, really. It was full of flavor and I found myself overeating a bit due to how scrumptious it was.
It’s not very labor intensive. The lengthy cook time is due mostly to the fact that it takes about half an hour to roast the squash. But that time can be spent doing other things (cleaning prep dishes?), so it’s not bad. It’s well worth it when you get to the end product and taste how delicious it is. Now if you don’t mind, I’m going back to the kitchen to eat just one more bite (or 2).