Talk about the perfect fall dinner– this roasted butternut squash and spinach lasagna certainly must be it.
Ingredients
6 cups cubed butternut squash (from 1 large butternut squash)
4 teaspoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup chopped yellow onion
10 cups fresh spinach
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
1 (32 ounce) container whole milk ricotta c1 cup grated Parmesan cheese
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Directions
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