Butternut Squash Lasagna is a creamy and delicious vegetarian dish. This recipe is a healthy twist on a classic, using butternut squash instead of meat.
Hello, friend! Get ready to have your taste buds sing with this hearty and delicious Butternut Squash Lasagna. This dish is not your average lasagna. It’s a warm, comforting vegetarian meal packed with the sweetness of roasted butternut squash, the creamy goodness of ricotta cheese, and the savory tang of a tomato sauce seasoned with fragrant herbs.
Perfect for a cozy family dinner or a potluck with friends, this lasagna will surely become a new favorite.
So, let’s gather our ingredients and get ready to layer up some deliciousness!
Utensils You Need:
Gather these tools to create your lasagna masterpiece:
- Baking dish (9×13 inch)
- Large pot
- Cutting board
- Knife
- Large bowl
- Small saucepan
The Recipe
Butternut Squash Lasagna
Ingredients
For the lasagna:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 9 lasagna noodles
- 15 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
For the tomato sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
- While the squash is roasting, cook lasagna noodles according to package directions. Drain and rinse with cold water.
- Make the tomato sauce: Heat olive oil in a saucepan over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- In a bowl, combine ricotta cheese, Parmesan cheese, egg, and basil.
- Spread a thin layer of tomato sauce in the bottom of the baking dish. Top with a layer of lasagna noodles, followed by a layer of ricotta mixture, and a layer of roasted butternut squash.
- Repeat layers, ending with a layer of tomato sauce.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can use no-boil lasagna noodles if you prefer.
- Feel free to add other vegetables to the lasagna, such as spinach, mushrooms, or zucchini.
- For a richer flavor, you can add a layer of béchamel sauce (white sauce) to the lasagna.
Cook method: Baking
Season: Fall, Winter
Alternative Ingredients:
If you do not have the ingredients I listed above, no worries! You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Butternut squash | Pumpkin or sweet potato |
| Ricotta cheese | Cottage cheese |
| Parmesan cheese | Pecorino Romano or another hard cheese |
What to Serve with Butternut Squash Lasagna:
You can pair this delicious Butternut Squash Lasagna with the following:
- A simple green salad with a light vinaigrette dressing.
- Garlic bread or breadsticks.
- A glass of red wine, like Chianti or Pinot Noir.
Frequently Asked Questions:
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking.
Can I freeze leftover butternut squash lasagna?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
Can I use a different type of squash?
You can use pumpkin or sweet potato instead of butternut squash.
Can I use homemade tomato sauce?
Yes, you can use your favorite homemade tomato sauce instead of canned sauce.
Is this lasagna gluten-free?
This lasagna is gluten-free if you use gluten-free lasagna noodles.
