Roasted Butternut Squash Lasagna

Creamy roasted butternut squash lasagna with spinach. This vegetarian lasagna recipe is one of our favorites, made with ricotta, mozzarella and Parmesan cheeses.

Lasagna is one of our favourite comfort foods. With layers of sauce, noodles and cheese, it’s hard to resist! During this roasted butternut squash lasagna the traditional tomato and meat sauce is replaced with a layer of creamy mashed butternut squash. It is so good!

Roasted Butternut Squash Lasagna
Roasted Butternut Squash Lasagna

If you're trying to seek out a meatless main dish to serve for your holiday meal, this vegetarian lasagna recipe is it. It’s perfect for Thanksgiving, Christmas or Sunday night dinner.

The base for this lasagna is roasted butternut squash, which is mashed and combined with milk and ricotta cheese until it’s ultra creamy. I’ve added some fresh thyme, shallots and garlic to the butternut mixture for several cozy fall flavors. If you're keen on roasted butternut squash, make sure to also try my easy roasted butternut squash recipe!

Roasted Butternut Squash Lasagna

  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup milk divided
  • 2 teaspoons olive oil
  • ½ teaspoon coarse Kosher salt
  • ½ teaspoon pepper
  • 9 whole wheat lasagna noodles
  • 1 large butternut squash peeled, seeded and cut into ½-inch pieces (6-8 cups)
  • 1 medium shallot chopped
  • 2 cloves garlic minced
  • 15 ounces part skim ricotta cheese about 2 cups, divided
  • 1 large egg
  • 10 ounces shredded part skim mozzarella cheese 2 ½ cups, divided
  • 3 ounces chopped spinach 3 cups
  • ½ cup grated Parmesan cheese
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Put the chopped butternut squash on the baking sheet and toss with the olive oil. Sprinkle with salt and pepper. Roast for 15 minutes. Add the chopped shallot, garlic and thyme to the pan and toss to combine. Continue roasting for 15 more minutes, or until the squash is very soft.
  2. Reduce oven temperature to 375 degrees F.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain and set aside.
  4. Place the butternut squash mixture in a bowl and mash with a potato masher or fork. It does not need to be completely smooth. Add ½ cup ricotta cheese and ½ cup milk and stir to combine.
  5. In a medium bowl, stir together the remaining ricotta cheese, remaining ½ cup milk, egg, and 1 ¾ cups of the mozzarella (reserve the remaining ¾ cup mozzarella for the top of the lasagna). Stir in the chopped spinach.
  6. Spray a 13x9-inch baking dish with cooking spray.
  7. Spread ½ cup of the spinach and cheese sauce in the bottom of the baking dish. Lay 3 lasagna noodles in the dish. Spread 1/3 of the butternut squash mixture over the noodles, followed by ½ of the remaining spinach and cheese mixture.
  8. Repeat a second layer with noodles, half of the remaining butternut mixture and the rest of the spinach and cheese mixture.
  9. For the top layer, use the last 3 noodles and top with the remaining butternut mixture. Sprinkle on the reserved ¾ cup mozzarella cheese and the grated Parmesan.
  10. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10-15 minutes more, until lasagna is hot and cheese on top is browned. Sprinkle on additional pepper and fresh thyme, if desired, and serve.

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