This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
2 hrs 10 mins
To make ahead: Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).
314 calories; fat 16g; cholesterol 43mg; sodium 449mg; carbohydrates 29g; dietary fiber 3g; protein 16g; sugars 4g; niacin equivalents 2mg; saturated fat 9g; vitamin a iu 7507IU.