Description
This creamy butternut squash lasagna recipe features roasted winter vegetables, fresh sage, and a rich cheese filling for the ultimate cozy fall dinner.
Ingredients
- 1 lb lasagna noodles, uncooked
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 large butternut squash, peeled and cubed (approx 4 cups)
- 3 tsp dried sage
- 2 cups whole milk
- 1 tsp kosher salt, divided
- 1 tsp ground black pepper, divided
- 15 oz whole milk ricotta cheese
- 2 cloves garlic, minced
- 1 large egg, room temperature
- 1/4 cup fresh basil leaves, chopped
- 4 cups mozzarella cheese, shredded and divided
Instructions
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente according to package instructions. Drain and lay flat on parchment paper to prevent sticking.
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Place the butternut squash cubes on the baking sheet. Drizzle with olive oil and season with sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat evenly.
- Roast the squash for 30-35 minutes until tender and slightly browned at the edges.
- Transfer the roasted squash to a blender. Add the milk and blend until the mixture is completely smooth and creamy.
- In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, egg, minced garlic, chopped basil, and the remaining salt and pepper until well combined.
- Spread 1 cup of the squash puree onto the bottom of a 9×13 inch baking dish.
- Layer lasagna noodles over the sauce. Spread 3/4 cup of the ricotta mixture over the noodles. Top with 1 cup of squash sauce and 1/2 cup of mozzarella.
- Repeat the layering process two more times.
- Top with the final layer of noodles, the remaining squash sauce, and the remaining mozzarella cheese.
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden.
- Allow to rest for 15 minutes before slicing.
Notes
For a time-saver, you can roast the squash and make the puree a day in advance. Store it in the refrigerator until you are ready to assemble.
- Prep Time: 35 min
- Resting Time: 15 min
- Cook Time: 1 hr 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 8g
- Sodium: 1010mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Butternut Squash Lasagna, vegetarian lasagna, fall dinner recipe, roasted squash pasta