Description

This Butternut Squash Lasagna is a comforting vegetarian dish featuring layers of roasted butternut squash purée, creamy ricotta and spinach filling, and a blend of mozzarella and Parmesan cheeses baked to golden perfection. Perfect for a wholesome family dinner, it combines the sweetness of butternut squash with savory herbs and cheeses for a rich yet healthy twist on traditional lasagna.

Ingredients

Scale

Squash Purée

3 pounds butternut squash (peeled, cleaned, and chopped)
2 tablespoons olive oil
6 fresh sage leaves (finely chopped)
1 teaspoon salt (divided)
½ teaspoon black pepper (divided)
1 cup half and half

Ricotta Mixture

10 ounces frozen chopped spinach (thawed and drained)
2 cups ricotta cheese
2 large eggs
1 cup grated Parmesan cheese (divided)
3 cloves garlic (minced)
Remaining ½ teaspoon salt and black pepper

Lasagna Assembly

9-12 oven-ready lasagna noodles
2 cups shredded mozzarella cheese (divided)

Cook Mode Prevent your screen from going dark

Instructions

Roast and purée the squash: Preheat the oven to 400°F (200°C). Toss the peeled and chopped butternut squash with olive oil, finely chopped sage leaves, half of the salt, and half of the black pepper. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes until tender. Allow the roasted squash to cool slightly, then transfer to a blender or food processor. Add the half and half and blend until smooth and creamy. Set this purée aside for layering.
Prepare the ricotta mixture: In a mixing bowl, combine ricotta cheese, eggs, half of the grated Parmesan, minced garlic, thawed and drained chopped spinach, the remaining salt, and pepper. Mix thoroughly until smooth and well combined to create a creamy filling.
Begin layering the lasagna: Reduce oven temperature to 375°F (190°C). Lightly coat the bottom of a 9×13 inch baking dish with a thin layer of the butternut squash purée. Lay down a layer of oven-ready lasagna noodles over the purée.
Layer ricotta mixture and cheeses: Spread half of the ricotta and spinach mixture evenly over the noodles. Top this with a layer of squash purée, then sprinkle approximately ¼ cup of shredded mozzarella cheese over the top.
Add second noodle layer and fillings: Place another layer of noodles, then spread the remaining ricotta mixture over them. Cover again with squash purée and sprinkle another ¼ cup of shredded mozzarella cheese.
Final layer and toppings: Place the last layer of noodles on top. Cover generously with the remaining butternut squash purée. Finish by sprinkling the remaining Parmesan cheese and the last of the shredded mozzarella cheese evenly over the top.
Bake the lasagna: Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is bubbling and has developed a golden brown crust.
Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes. This resting period helps the layers set for easier slicing and serving. Serve warm and enjoy your hearty, cheesy butternut squash lasagna!

Notes

Make sure to thaw and drain the spinach thoroughly to avoid excess moisture in the lasagna.
If your blender or food processor is small, puree the roasted squash in batches for an even consistency.
Oven-ready noodles eliminate the need for boiling and simplify assembly.
Allowing the lasagna to rest before cutting helps maintain clean slices and better presentation.
You can substitute half and half with whole milk or cream for a richer purée, or with a non-dairy cream for a lactose-free version.