Creamy Butternut Squash Lasagna
A delicious twist on the classic lasagna, featuring sweet roasted butternut squash and creamy cheeses, perfect for fall and holiday gatherings.
Equipment
- 1 Baking dish 9x13 inch
- 1 Mixing Bowl large
- 1 Baking Sheet for roasting squash
Ingredients
Main Ingredients
- 1 large butternut squash peeled and cubed
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese shredded
- 2 cups marinara sauce
Seasonings
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp nutmeg
- 1 tbsp fresh thyme chopped
Instructions
Preparation
- Preheat oven to 400°F. Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a mixing bowl, combine ricotta cheese, beaten egg, and chopped thyme. Mix well and season with salt and pepper.
- Cook lasagna noodles according to package instructions. Drain and set aside.
Assembly
- Spread a thin layer of marinara sauce in the baking dish. Place a layer of noodles, followed by roasted squash, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with noodles and cheese.
Baking
- Cover with foil and bake in a preheated oven at 350°F for 30 minutes. Remove foil and bake for another 15-20 minutes until cheese is golden and bubbly.
Serving
- Allow lasagna to cool for a few minutes before slicing. Garnish with fresh basil or parsley, if desired.
Storage
- Wrap leftovers tightly and store in the refrigerator for up to 3 days. Can be frozen for up to 3 months.
Notes
Pro Tips: For a richer flavor, roast the squash with a pinch of cinnamon. Use whole milk ricotta for creaminess.
Ingredient Substitutions: Try using gluten-free noodles or dairy-free cheese for dietary needs.
How to Serve: Pair with a simple arugula salad or roasted vegetables.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare up to 24 hours in advance and refrigerate until ready to bake.
Ingredient Substitutions: Try using gluten-free noodles or dairy-free cheese for dietary needs.
How to Serve: Pair with a simple arugula salad or roasted vegetables.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare up to 24 hours in advance and refrigerate until ready to bake.