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Butternut Squash Lasagna

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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.

Ingredients

Scale
  • 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

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

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