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butternut squash lasagna

Creamy Butternut Squash Lasagna: 1 Amazing Recipe

  • Author: [email protected]
  • Total Time: 60 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

A comforting and delicious butternut squash lasagna recipe, perfect for autumn dinners. This dish features layers of tender butternut squash, creamy ricotta, and savory pasta, all baked to golden perfection. It’s a satisfying vegetarian meal that highlights seasonal flavors.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • 9–12 lasagna noodles
  • 24 ounces marinara sauce
  • 8 ounces shredded mozzarella cheese
  • 1 tablespoon chopped fresh sage (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 20-25 minutes, or until tender. Mash the roasted squash with a fork.
  3. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, nutmeg, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the mashed butternut squash.
  4. Cook the lasagna noodles according to package directions. Drain well.
  5. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  6. Arrange a layer of lasagna noodles over the sauce.
  7. Spread half of the butternut squash ricotta mixture evenly over the noodles.
  8. Top with about one-third of the remaining marinara sauce and one-third of the mozzarella cheese.
  9. Repeat the layers: noodles, remaining butternut squash mixture, another third of the marinara sauce, and another third of the mozzarella cheese.
  10. Top with the final layer of noodles, the rest of the marinara sauce, and the remaining mozzarella cheese. Sprinkle with fresh sage, if using.
  11. Cover the baking dish with aluminum foil. Bake for 20 minutes.
  12. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  13. Let the lasagna rest for 10 minutes before serving.

Notes

  • For a gluten-free option, use gluten-free lasagna noodles.
  • Add a layer of sautéed spinach for a butternut squash and spinach lasagna variation.
  • Adjust seasoning to your preference.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 12g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 7g
  • Protein: 20g
  • Cholesterol: 80mg

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Find it online: https://www.evelynrecipes.com/butternut-squash-lasagna-recipe/