Butternut Squash Lasagna
A creamy and flavorful butternut squash lasagna that blends sweet roasted squash with savory cheeses, perfect for a comforting vegetarian Italian meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- Fresh sage leaves (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and nutmeg. Roast for 25-30 minutes until tender.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
- In a food processor, combine roasted squash and sautéed onion and garlic. Blend until smooth, adjusting seasoning as needed.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half the squash mixture, half the ricotta, and sprinkle with mozzarella and Parmesan. Repeat layers once more.
- Top with remaining noodles, marinara sauce, and remaining cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
- Let rest 10 minutes before serving. Garnish with fresh sage if desired.
Notes
For extra depth of flavor, add a handful of sautéed spinach between layers or sprinkle toasted pine nuts on top before serving.