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Easy Butternut Squash Lasagna Recipe

Easy Butternut Squash Lasagna Recipe: A Cozy, Comforting Delight

This Easy Butternut Squash Lasagna Recipe brings autumn flavors to your table with a creamy, delicious twist.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8 slices
Calories 350 kcal

Equipment

  • oven
  • baking dish
  • blender
  • mixing bowl
  • Baking Sheet

Ingredients
  

For the Squash Layer

  • 1 large butternut squash, peeled and cut into ½-inch cubes This is our star veggie, bringing natural sweetness and a beautiful color!
  • 2 tablespoons olive oil Just enough to get that squash perfectly roasted.
  • 3 teaspoons dried sage Sage and butternut squash are a classic pairing, it’s like a little bit of fall magic.
  • 1 teaspoon dried thyme Adds a subtle earthy note that complements the squash beautifully.
  • 1 teaspoon salt, divided We’ll use half for roasting and half for blending, to season every layer just right.
  • 1 teaspoon black pepper, divided Same as the salt, a little pepper goes a long way.
  • 2 cups milk This helps us create a luxuriously smooth and creamy squash sauce. Whole milk is my preference for extra richness.

For the Ricotta Layer

  • 1 (15-ounce) container ricotta cheese The creamy, dreamy foundation of our lasagna.
  • 1 cup grated mozzarella cheese or Parmesan cheese I love using a mix, but either works wonderfully! Parmesan adds a nice salty kick.
  • 1 large egg This helps bind our ricotta mixture together.
  • 2 cloves garlic, minced Because everything is better with a little garlic, right?
  • ¼ cup fresh basil, chopped A pop of freshness to brighten up the creamy ricotta.
  • ½ teaspoon salt Seasoning is key!
  • ½ teaspoon black pepper A little more warmth.

Other Ingredients

  • 1 pound lasagna sheets You can use the no-boil kind to save even more time, or your favorite traditional ones!
  • 3 cups shredded mozzarella cheese For that glorious, gooey, cheesy topping we all love.

Instructions
 

Cooking Instructions

  • Preheat Your Oven: First things first, get that oven fired up to 375°F (190°C).
  • Roast the Squash: In a big bowl, toss those beautiful butternut squash cubes with the olive oil, sage, thyme, ½ teaspoon of salt, and ½ teaspoon of black pepper. Spread them out in a single layer on a baking sheet. Pop them in the oven for about 20-25 minutes, or until they’re fork-tender and smell amazing.
  • Make the Squash Sauce: Carefully transfer the roasted squash into your blender or food processor. Add the milk, the remaining ½ teaspoon of salt, and the remaining ½ teaspoon of black pepper. Blend it all up until it’s super smooth and creamy. Set this delicious puree aside.
  • Whip Up the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, 1 cup of your grated mozzarella or Parmesan cheese, the egg, minced garlic, chopped fresh basil, ½ teaspoon of salt, and ½ teaspoon of black pepper. Give it a good mix until everything is well combined.
  • Start Assembling! Grab your 9×13 inch baking dish. Spread a thin layer of your smooth butternut squash mixture on the very bottom. This prevents the noodles from sticking.
  • Layer the Noodles: Arrange a layer of lasagna sheets right over the squash mixture.
  • Add the Ricotta: Spoon about half of your creamy ricotta mixture over the lasagna sheets and spread it out gently.
  • Sprinkle Some Cheese: Now, sprinkle about a third of the shredded mozzarella cheese over the ricotta.
  • Repeat the Goodness: We’re going to repeat these layers! Add another layer of the butternut squash mixture, then lasagna sheets, the rest of the ricotta mixture, and another third of the shredded mozzarella cheese.
  • The Grand Finale Layers: Top with a final layer of lasagna sheets, then spread the remaining butternut squash mixture all over.
  • Cheese, Glorious Cheese: Finally, sprinkle the last of the shredded mozzarella cheese evenly over the top.
  • Cover and Bake: Tightly cover your baking dish with aluminum foil. This helps everything steam and cook through nicely. Bake for 25 minutes.
  • Uncover and Brown: Now, remove the foil. Pop it back in the oven and bake for another 20-25 minutes, or until the top is a beautiful golden brown and the edges are bubbly and irresistible.
  • Rest is Best: This is the hardest part, but trust me, letting the lasagna rest for about 10 minutes before you slice and serve it makes a world of difference in how well it holds together.

Notes

Feel free to modify ingredients based on personal taste or availability. Cheeses, herbs, and veggies can be adjusted for variety.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 3500IUVitamin C: 10mgCalcium: 250mgIron: 2mg
Keyword Butternut Squash Lasagna, Comfort Food, easy recipe, Fall Recipe, Vegetarian Lasagna
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