Butternut Squash Lasagna
This creamy Butternut Squash Lasagna combines roasted squash, ricotta, and melted cheese layers for a comforting and wholesome Italian-inspired dish perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 9 lasagna noodles
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, garlic, sage, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer 3 noodles over the sauce, then spread half the roasted squash over the noodles, dollop with half the ricotta, and sprinkle with mozzarella. Add another layer of sauce.
- Repeat the layering process: noodles, remaining squash, remaining ricotta, mozzarella, and sauce.
- Top with the final 3 noodles, remaining mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired and serve.
Notes
For extra flavor, add a pinch of nutmeg to the ricotta mixture or include sautéed spinach layers for added greens.
Find it online: https://milabites.com/butternut-squash-lasagna/