Butternut Squash Lasagna
This vegetarian lasagna is a delicious and healthy alternative to traditional lasagna, featuring layers of roasted butternut squash, ricotta cheese, and tomato sauce.
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.