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Butternut Squash Lasagna

Butternut Squash Lasagna
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Butternut Squash Lasagna is a comforting and flavorful dish that combines the natural sweetness of roasted butternut squash with layers of tender pasta and rich, melty cheeses. This creamy, wholesome meal is enhanced with aromatic herbs and savory garlic and onion, creating a perfect balance of flavors. Ideal for vegetarians and easily adaptable for vegans or gluten-free diets, it makes an elegant, make-ahead dinner option that’s sure to impress family and guests alike.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 9–12 lasagna noodles (no-boil or regular)
  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ cup milk or cream
  • Salt and freshly ground black pepper to taste

Optional Variations

  • 1–2 cups fresh spinach or kale, chopped (for added greens)
  • Ground turkey or sausage (for meat version)
  • 1/4 teaspoon nutmeg or smoked paprika (for warming spices)
  • Vegan cheese alternatives (to replace dairy cheeses)
  • Gluten-free lasagna noodles (for gluten-free adaptation)

Instructions

  1. Roast and puree the butternut squash: Peel and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (205°C) for 25-30 minutes until tender and caramelized. Allow to cool slightly, then blend into a smooth puree to form the creamy base.
  2. Prepare the cheese mixture: In a bowl, combine ricotta cheese with milk or cream, chopped fresh sage and thyme, salt, and pepper. Mix well to add moisture, richness, and herbal freshness to the dish.
  3. Make the sauce and prepare for layering: Sauté chopped onions and garlic in olive oil over medium heat until translucent and fragrant. Stir the sautéed mixture into the butternut squash puree to add depth and savory flavor.
  4. Assemble the lasagna layers: Spread a thin layer of the squash sauce at the bottom of a baking dish. Place a layer of noodles over the sauce, followed by a layer of squash sauce, dollops of the ricotta mixture, and shredded mozzarella. Repeat the layering until the dish is filled, finishing with a top layer of mozzarella and a generous sprinkle of Parmesan cheese.
  5. Bake the lasagna: Bake in a preheated oven at 375°F (190°C) for 35-40 minutes or until the cheese on top is bubbly, golden, and slightly crispy on the edges.
  6. Rest before serving: Remove the lasagna from the oven and let it rest for 10 minutes to allow the layers to set, making it easier to slice and serve.

Notes

  • Cut butternut squash into even pieces before roasting for uniform cooking.
  • No-boil noodles can save preparation time and absorb sauce well during baking.
  • Let the lasagna rest before slicing to ensure it holds its shape.
  • Fresh sage and thyme provide the best flavor; if unavailable, substitute with dried herbs using smaller amounts.
  • Add thinly sliced zucchini or mushrooms in layers for extra vegetables and texture without overpowering the squash.
  • Use vegan cheese alternatives or cashew cream to make this dish vegan-friendly.
  • Store leftovers wrapped tightly in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in the oven at 350°F (175°C) for about 20 minutes for best texture; microwave reheating is possible but may alter consistency.

Nutrition

Keywords: Butternut Squash Lasagna, Vegetarian Lasagna, Autumn Recipes, Comfort Food, Healthy Lasagna, Vegan Lasagna, Gluten-Free Lasagna

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