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Butternut Squash Lasagna

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This Butternut Squash Lasagna is a cozy, meatless take on a classic comfort dish. Featuring layers of roasted squash purée, creamy ricotta, melted mozzarella, and tender noodles, it’s a hearty, flavorful option perfect for fall and winter meals.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 egg
  • 1 tbsp fresh sage or thyme, chopped
  • 9 no-boil lasagna noodles or cooked traditional noodles
  • 1/4 cup milk or cream (as needed for squash purée)

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, garlic, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
  2. Purée or mash the roasted squash until smooth, adding milk or cream if needed to loosen the texture.
  3. In a bowl, mix ricotta, egg, half the Parmesan, salt, pepper, and chopped herbs.
  4. Grease a 9×13-inch baking dish. Spread a thin layer of squash purée on the bottom. Layer noodles, half of ricotta mixture, more squash, and mozzarella. Repeat layers and finish with mozzarella and remaining Parmesan on top.
  5. Cover with foil and bake for 30–35 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
  6. Let rest for 10 minutes before slicing and serving.

Notes

  • Add sautéed spinach or kale between layers for extra veggies.
  • Stir a béchamel sauce into ricotta for added richness.
  • For spice, add a pinch of nutmeg or red pepper flakes.
  • Use plant-based cheeses and almond milk to make it vegan.
  • Freeze baked or unbaked for future meals.

Nutrition

Find it online: https://recipesbyliza.com/butternut-squash-lasagna/