butternut squash lasagna recipe
The Best butternut squash lasagna recipe
What I love most about this recipe is how versatile it is. I’ve served it for holiday gatherings, potlucks, and even just a regular Tuesday when I need something easy but impressive. The butternut squash adds natural sweetness and a velvety texture, so you don’t miss the meat at all. Plus, it reheats beautifully, which means leftovers are just as good the next day. If you’re looking for a comforting, family-friendly meal that’s still wholesome, this lasagna is a no-brainer. It’s become a staple in our house, and I’m pretty sure it’ll be one in yours too.
Butternut Squash Lasagna
A hearty and comforting vegetarian lasagna featuring roasted butternut squash, creamy ricotta, and layers of melted cheese. Perfect for a cozy dinner with a touch of autumnal sweetness.
🥘Ingredients
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried sage
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 9 lasagna noodles (oven-ready or pre-cooked)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 tbsp fresh basil, chopped (for garnish)
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Toss the cubed butternut squash with olive oil, salt, pepper, and sage. Spread evenly on the baking sheet and roast for 25-30 minutes, until tender and lightly browned. Reduce oven temperature to 375°F (190°C) after roasting. -
3
In a mixing bowl, combine ricotta, egg, Parmesan, nutmeg, salt, and pepper. Mix until smooth. -
4
Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. -
5
Spread half of the ricotta mixture over the noodles, followed by half of the roasted squash and ⅓ of the mozzarella cheese. Repeat layers once more. -
6
Top with a final layer of 3 lasagna noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheeses. -
7
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. -
8
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.
🔧Equipment
- Baking sheet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Butternut Squash Lasagna Works
❓ Frequently Asked Questions About Butternut Squash Lasagna
1. Can I make butternut squash lasagna ahead of time?
Yes! Butternut squash lasagna can be assembled up to 24 hours in advance and refrigerated before baking. This makes it a great option for meal prep or entertaining. When ready to bake, add 10–15 minutes to the cooking time if starting from cold. You can also freeze the unbaked lasagna for up to 3 months—thaw it in the fridge overnight before baking.
2. What can I use instead of lasagna noodles in this recipe?
If you want to skip traditional lasagna noodles, you have several options:
– No-boil lasagna noodles: These work well and save time.
– Zucchini or eggplant slices: Thinly slice and lightly salt them to remove excess moisture before layering.
– Gluten-free noodles: Use your favorite gluten-free lasagna sheets.
– Butternut squash slices: For a low-carb version, thinly slice the squash (about ¼-inch thick) and roast or steam before layering.
3. How do I prevent my butternut squash lasagna from being watery?
Butternut squash releases moisture as it bakes, which can make the lasagna soggy. To avoid this:
– Roast the squash first: Toss squash cubes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes until tender and slightly caramelized.
– Drain excess liquid: If using raw squash, lightly salt it and let it sit for 10 minutes, then pat dry before layering.
– Use less sauce: Opt for a thicker ricotta or béchamel layer and avoid over-saucing.
– Let it rest: After baking, let the lasagna sit for 10–15 minutes before slicing to allow the layers to set.
4. Can I make this lasagna vegetarian or vegan?
Absolutely! Here’s how to adapt it:
– Vegetarian: Use a meatless marinara sauce and ensure your cheese (ricotta, mozzarella, Parmesan) is vegetarian (some contain animal rennet).
– Vegan: Replace ricotta with a tofu ricotta (blend firm tofu with lemon juice, garlic, nutritional yeast, and salt) or cashew cheese. Use vegan mozzarella and Parmesan alternatives, and swap butter for olive oil in the béchamel. For extra flavor, add sautéed mushrooms or lentils for a “meaty” texture.
5. What sides pair well with butternut squash lasagna?
Butternut squash lasagna is hearty and flavorful, so lighter sides work best to balance the meal:
– Salads: A simple arugula salad with lemon vinaigrette, a kale Caesar, or a roasted beet salad.
– Vegetables: Garlic sautéed spinach, roasted Brussels sprouts, or a crisp green bean almondine.
– Bread: Warm crusty bread or garlic knots for dipping in extra sauce.
– Wine pairing: A medium-bodied red like Chianti or Pinot Noir, or a buttery Chardonnay for white wine lovers.
