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Butternut Squash Lasagna

Close-up of homemade butternut squash lasagna
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A creamy and comforting Butternut Squash Lasagna featuring layers of roasted squash, ricotta, and mozzarella, perfect for a wholesome Italian-inspired dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 9 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 cups fresh spinach, chopped
  • 1 egg
  • 1/2 cup vegetable broth
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, dried sage, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender.
  2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a bowl, combine ricotta cheese, egg, minced garlic, chopped spinach, and half of the Parmesan cheese. Mix well and season with a pinch of salt and pepper.
  4. In a baking dish, spread a thin layer of vegetable broth to prevent sticking. Layer with 3 lasagna noodles, half of the roasted butternut squash, half of the ricotta mixture, and a third of the mozzarella cheese.
  5. Repeat the layering: noodles, remaining squash, remaining ricotta mixture, and another third of mozzarella.
  6. Top with the final 3 noodles and remaining mozzarella and Parmesan cheese.
  7. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes or until cheese is golden and bubbly.
  8. Let cool for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

For extra depth, add a layer of caramelized onions or substitute spinach with kale for a different flavor twist.

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