Irresistible Butternut Squash Lasagna Recipe to Try Now

There’s something magical about the aroma of butternut squash lasagna wafting through your kitchen; it’s like a warm hug wrapped in cheesy goodness. The creamy layers, the sweet and nutty flavor of roasted squash, and the melty cheese come together to create a dish that’s perfect for cozy family dinners or impressing guests during the holidays. Picture this: you pull it out of the oven, golden and bubbly, and everyone gathers around, eyes wide with anticipation.

But wait, before you dive into this culinary journey, let me take you back to the first time I made butternut squash lasagna. It was a chilly autumn evening, and I thought I’d impress my friends with my “culinary skills.” Spoiler alert: I ended up creating an epic masterpiece that had them begging for seconds. Now, let’s dig into this delightfully comforting dish that will make your taste buds dance like nobody’s watching.

Let me share a quick story: When I served this dish at my last gathering, my friend Sarah exclaimed that she was never going back to regular lasagna again. That’s when you know you’ve hit the jackpot!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size.

• Lasagna Noodles: Opt for no-boil noodles if you’re short on time; they save cooking steps!

• Ricotta Cheese: A creamy base that adds richness; choose whole milk ricotta for best results.

• Shredded Mozzarella: This gooey cheese melts beautifully; be generous for that perfect top layer.

• Parmesan Cheese: Freshly grated is best; it adds a nutty flavor that elevates the dish.

• Spinach: Fresh or frozen works well; it adds nutrition and vibrant color.

• Eggs: Helps bind the cheese mixture together; don’t skip this important ingredient!

• Garlic Powder: For added depth of flavor; fresh garlic can also be used if preferred.

• Salt and Pepper: Essential for seasoning throughout the layers.

• Olive Oil: Use extra virgin for drizzling over your squash before roasting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper before roasting until tender and caramelized.

Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, one egg, garlic powder, salt, pepper, and half of your grated parmesan. Mix until smooth and creamy; feel free to taste-test because who can resist ricotta?

Sauté Spinach: In a skillet over medium heat with a splash of olive oil, add fresh spinach until wilted. If using frozen spinach, thaw it beforehand and squeeze out excess moisture.

Layer It Up: In a baking dish, spread some marinara sauce on the bottom. Layer no-boil noodles over it followed by ricotta mixture, roasted squash slices, sautéed spinach, mozzarella cheese, and more sauce. Repeat until all ingredients are used.

Bake It: Cover your baking dish with foil (to prevent burning) and bake for 30 minutes. Remove the foil in the last 15 minutes to allow that glorious cheese topping to bubble up.

Once cooled slightly (if you can wait), slice into squares and serve warm. Enjoy every cheesy bite while basking in compliments from family or friends – because who doesn’t love being told they’re a culinary genius?

And there you have it – an exquisite butternut squash lasagna that’s not just food but an experience waiting to happen!

Perfecting the Cooking Process

Start by roasting the butternut squash to enhance its sweetness, then layer it with noodles and cheese while simmering your marinara sauce for maximum flavor.

Add Your Touch

Feel free to swap out butternut squash for zucchini or add spinach for extra nutrients. Experiment with different cheeses like ricotta or goat cheese for unique flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through for best results.

The first time I made this dish, my friends devoured it so quickly that I barely got a slice! Their laughter and compliments filled the kitchen, reminding me how food brings people together.

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash can save time but ensure it’s thawed and drained well.

How can I make this lasagna gluten-free?

Use gluten-free lasagna noodles or thinly sliced vegetables as a substitute for the pasta layers.

What can I serve with butternut squash lasagna?

A simple green salad or garlic bread complements this hearty dish beautifully.

Print

Butternut Squash Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut squash lasagna is a cozy, comforting dish that combines layers of creamy ricotta, roasted butternut squash, and melty mozzarella. This delightful vegetarian recipe is perfect for family dinners or holiday gatherings, offering a sweet and savory flavor profile that will wow your guests. With vibrant colors and rich textures, this lasagna is not just a meal; it’s an experience that brings everyone together.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately 8 people 1x
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups roasted butternut squash (approximately 1 medium squash)
• 9 no-boil lasagna noodles
• 15 oz whole milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 2 cups fresh spinach (or 1 cup frozen, thawed)
• 1 large egg
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast until tender (about 30 minutes).
2. In a mixing bowl, combine ricotta cheese, egg, garlic powder, half of the Parmesan, salt, and pepper. Mix until smooth.
3. Sauté fresh spinach in olive oil until wilted or use thawed frozen spinach after draining excess moisture.
4. In a baking dish, layer marinara sauce on the bottom. Place no-boil noodles over the sauce followed by layers of ricotta mixture, roasted squash slices, sautéed spinach, mozzarella cheese, and more sauce. Repeat until all ingredients are used.
5. Cover with foil and bake for 30 minutes; uncover for the last 15 minutes to brown the cheese.
6. Let cool slightly before slicing into squares and serve warm.

Nutrition

• Serving Size: 1 slice (approximately 200g)
• Calories: 350
• Sugar: 4g
• Sodium: 590mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 70mg