This vegetarian lasagna is a delicious and healthy alternative to traditional lasagna, featuring layers of roasted butternut squash, ricotta cheese, and tomato sauce.
1mediumbutternut squash, peeled, seeded, and cubed
1tablespoonolive oil
½teaspoonsalt
¼teaspoonblack pepper
9lasagnanoodles
15ouncesricotta cheese
½cupgrated Parmesan cheese
¼cupchopped fresh basil
For the tomato sauce:
1tablespoonolive oil
1onion,chopped
2clovesgarlic, minced
1(28-ounce)can crushed tomatoes
1teaspoondried oregano
½teaspoonsalt
¼teaspoonblack 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.