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Mississippi Mud Pie

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A comforting and nourishing vegetarian lasagna layered with roasted butternut squash, sautéed spinach, creamy ricotta, and bubbling mozzarella and Parmesan. Sweet, savory, and herbaceous in every bite—perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 cups butternut squash, peeled and cubed
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp olive oil (for sautéing)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1 tbsp fresh basil, chopped (optional)
  • 1 tbsp fresh oregano, chopped (optional)
  • 2 cups marinara sauce

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Boil lasagna noodles in salted water until al dente. Drain and set aside.
  3. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes or until tender.
  4. In a skillet, heat olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted. Set aside.
  5. In a bowl, combine ricotta, half the mozzarella, half the Parmesan, nutmeg, and optional fresh basil and oregano. Stir until smooth.
  6. Spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish. Add 3 lasagna noodles on top.
  7. Layer with half the roasted squash, half the sautéed spinach, and half of the ricotta mixture.
  8. Repeat the layers: sauce, noodles, remaining squash, spinach, and ricotta mixture.
  9. Add the final layer of noodles, top with remaining marinara, and sprinkle with the rest of the mozzarella and Parmesan.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.
  11. Cool for 15 minutes before slicing and serving.

Notes

  • Use no-boil noodles to save time—just ensure there’s enough sauce to soften them.
  • Add more herbs like thyme or sage for a fall twist.
  • Can be assembled ahead and refrigerated overnight before baking.
  • Freezes well for up to 2 months. Thaw and reheat before serving.

Nutrition

Find it online: https://yumfoodusa.com/mississippi-mud-pie-2/