Lazy Butternut Lasagna

Ingredients

• 15 oz whole milk ricotta
• 0.75 cup grated Parmesan
• 1 tsp garlic powder
• 0.25 tsp rubbed sage
• 0.5 tsp salt
• 0.25 tsp pepper
• 3 cup butternut squash soup (From a carton)
• 0.5 cup heavy cream
• 9 oven-ready lasagna noodles (Broken into big pieces)
• 1 bag fully cooked Italian chicken meatballs (Halved; bag size not specified)
• 2 handfuls baby spinach (Big handfuls)
• 1.5 cup shredded mozzarella
• cooking spray (For spraying the 9×13-inch baking dish)

Steps

1. 1

   Spray a 9×13-inch baking dish with cooking spray. Add the ricotta to the dish, then add the grated Parmesan, garlic powder, rubbed sage, salt, and pepper.

2. 2

   Pour in the butternut squash soup and heavy cream. Stir until the mixture is creamy.

3. 3

   Break the oven-ready lasagna noodles into large pieces and add them to the dish along with the halved chicken meatballs and baby spinach. Stir so the noodles are coated with sauce.

4. 4

   Press the noodles down beneath the sauce. Cover the dish tightly with foil.

5. 5

   Bake at 375°F (190°C), covered, for 45 minutes.

6. 6

   Remove the foil and add the shredded mozzarella over the top.

7. 7

   Bake uncovered for 15 more minutes.

8. 8

   Let the lasagna rest for 15 minutes before serving; it will tighten as it sits.

Notes

The meatball bag size is not specified. The recipe does not state an explicit amount of cooking spray beyond spraying the baking dish.

Nutrition per serving

• dinner
• main
• easy
• baked
• family-friendly
• comfort food