Butternut squash lasagna is a comforting and hearty dish that’s made up of layers of tender lasagna noodles, creamy roasted butternut squash puree, flavorful spinach ricotta combination, a wealthy bechamel sauce, and plenty of melty cheese!

The butternut squash provides a pure sweetness, complemented by ricotta cheese, mozzarella, and Parmesan, making a wealthy and creamy texture.

The dish is enhanced with shallot, garlic, recent sage, and spinach, which add depth and heat. When baked, the highest turns into bubbly and golden, whereas the layers meld collectively, making a satisfying and healthful meal that’s good for fall and winter.

This lasagna is a good vegetarian possibility that feels indulgent but nourishing! It’s the good dish to serve at Thanksgiving as a result of it’s spectacular to serve and feeds a crowd.

The lasagna additionally freezes properly, I like having it within the freezer for a straightforward weeknight meal. It turns out to be useful after we are brief on time or craving consolation meals!

For those who like this lasagna, try our traditional Lasagna Recipe, Vegetable Lasagna, Polenta Lasagna, and Lasagna Soup!

Ingredient Notes

• Butternut Squash: You will have a big butternut squash, about 2 lbs. If you wish to purchase pre-cut squash to save lots of time, you definitely can! You will have about 5 to six cups of cubed squash. Roast the squash to carry out one of the best taste. Puree with with broth, slightly pure maple syrup, and a pinch of nutmeg! The flavors are SO good!
• Lasagna Noodles: I purchase common lasagna noodles and prepare dinner them, however no-boil lasagna noodles will work too!
• Cheese: You will have ricotta cheese, mozzarella cheese, and Parmesan cheese for this recipe. I like to recommend shopping for a block of mozzarella and a wedge of Parmesan cheese. Grate the cheese so it’s recent!
• Sage: I prefer to garnish the lasagna with recent sage leaves. They get good and crispy within the oven and make the lasagna additional fairly!

Easy methods to Make Butternut Squash Lasagna

• Preheat oven to 400 levels F. Line a big baking sheet with parchment paper.
• Place the butternut squash on the baking sheet and drizzle with olive oil. Toss till properly coated. Season with salt and pepper. Roast for 25 to Half-hour or till squash cubes are tender. Take away from the oven and let cool for five minutes.

• Whereas the squash is roasting, prepare dinner the lasagna noodles. Deliver a big pot of salted water to a boil. Add the dry lasagna noodles and prepare dinner to al dente, per bundle instructions. Stir usually to stop from sticking. When finished cooking, drain in a colander and rinse with cool water, gently separating any noodles that could be sticking collectively.
• Unfold slightly olive oil on a big baking sheet. Lay the noodles in a fair layer on the sheet, turning them over so that every aspect will get coated with slightly of the olive oil. It will forestall them from sticking collectively. Put aside.
• I’ve tried this recipe with no boil lasagna noodles too they usually work simply positive. For those who want utilizing them, you may skip the cooking noodles step!

• Make the spinach ricotta combination. In a big skillet, warmth butter over medium warmth. Add the shallot and prepare dinner for two to three minutes. Add spinach prepare dinner till wilted. Add the garlic and prepare dinner for one minute.

• In a big bowl, mix the spinach combination, ricotta cheese, parmesan cheese, egg, sage, thyme, crushed purple pepper flakes, salt and pepper. Put aside.

• Place the roasted butternut squash in a meals processor. Add ½ cup vegetable broth, maple syrup, and nutmeg. Course of till clean, the combination shall be thick. Put aside.

• To make the bechamel sauce, place the butter in a big saucepan and soften over medium warmth. Add the flour and whisk for one minute.
• Whisk within the milk and produce to a mild boil, then scale back to a low simmer till the sauce thickens barely about 3 to five minutes.
• Take away from the warmth and season with salt and pepper. Put aside.

• To assemble the lasagna, grease a 9×13-inch baking dish. Unfold 2/3 cup of the bechamel sauce within the backside of the dish. Prepare a layer of lasagna noodles (3 noodles) on prime of the sauce. Unfold ⅓ of the squash puree over the noodles then ⅓ of the spinach ricotta combination. Prime with ½ cup of mozzarella cheese and pour 2/3 cup of the bechamel sauce over the noodles.

• Repeat layering two extra instances. Prime with remaining 3 noodles and remaining 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese.
• Garnish with sage leaves, if desired. Spray a bit of aluminum foil with cooking spray and tightly cowl the baking dish.

• Bake for 40 minutes. Take away the foil and bake uncovered for quarter-hour or till the highest is golden.
• Take away from the oven and let the lasagna stand for 10 to fifteen minutes earlier than serving.

Serving Solutions

Butternut squash lasagna pairs splendidly with quite a lot of sides. Listed below are some nice choices to contemplate:

• Crostini: Begin the meal with Brie, Apple, & Honey Crostini. Feels connoisseur, however really easy!
• Inexperienced Salad: A easy combined greens salad goes nice with this wealthy lasagna. A couple of favorites embrace; kale salad, arugula salad, straightforward inexperienced salad, and Caesar salad.
• Fall Salad: Rejoice the flavors of fall with an apple pecan salad, quinoa spinach salad, or pear salad.
• Garlic Bread: Crunchy, buttery garlic bread or a crusty baguette is ideal for scooping up the lasagna.
• Roasted Greens: Roasted veggies, reminiscent of Brussels sprouts, carrots, inexperienced beans, or broccoli, go nice with the hearty lasagna.
• Sautéed Greens: Sautéed kale, spinach, or Swiss chard with garlic makes for a nutritious and scrumptious aspect.
• Garlic Mashed Potatoes: For a extra indulgent aspect, creamy mashed potatoes with garlic could be an excellent pairing. Or attempt mashed candy potatoes!

Storing Suggestions

Refrigeration

• Cool Down: Enable the lasagna to chill to room temperature after baking.
• Cowl: When you’ve got leftover lasagna, cowl it tightly with plastic wrap or aluminum foil. Alternatively, you may switch it to an hermetic container.
• Retailer: Place it within the fridge. It is going to maintain properly for about 3-5 days.

Freezing

• Cool Utterly: Be sure that the lasagna has cooled utterly earlier than freezing.
• Portion: If desired, reduce the lasagna into particular person parts for simpler reheating.
• Wrap: Wrap every portion tightly in plastic wrap or foil. For added safety, you may place the wrapped parts in a freezer-safe bag or container.
• Label & Freeze: Label the bag or container with the date. Freeze for as much as 3 months.

Reheating

• From Fridge: Preheat your oven to 350°F. Cowl the lasagna with foil and bake for about 20-Half-hour, or till heated by means of.
• From Freezer: You’ll be able to thaw it in a single day within the fridge earlier than reheating, or bake it instantly from frozen, growing the baking time to about 45 to 60 minutes.



Extra Butternut Squash Recipes



Pasta

Butternut Squash Lasagna

This vegetarian Butternut Squash Lasagna recipe is made with layers of lasagna noodles, butternut squash, a creamy spinach ricotta combination, a wealthy bechamel sauce, and plenty of melty cheese! It’s the good cozy meal for fall or Thanksgiving!

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For the butternut squash:

• 2 lbs butternut squash, peeled, seeded, and reduce into 1-inch cubes
• 2 tablespoon olive oil
• Kosher salt and black pepper, to style
• 1/2 cup vegetable broth
• 1 tablespoon pure maple syrup
• 1/8 teaspoon floor nutmeg

For the spinach ricotta combination:

• Preheat oven to 400 levels F. Line a big baking sheet with parchment paper.

• Place the butternut squash on the baking sheet and drizzle with olive oil. Toss till properly coated. Season with salt and pepper. Roast for 25 to Half-hour or till squash cubes are tender. Take away from the oven and let cool for five minutes.

• Whereas the squash is roasting, prepare dinner the lasagna noodles. Deliver a big pot of salted water to a boil. Add the dry lasagna noodles and prepare dinner to al dente, per bundle instructions. Stir usually to stop from sticking. When finished cooking, drain in a colander and rinse with cool water, gently separating any noodles that could be sticking collectively.

• Unfold slightly olive oil on a big baking sheet. Lay the noodles in a fair layer on the sheet, turning them over so that every aspect will get coated with slightly of the olive oil. It will forestall them from sticking collectively. Put aside.

• Make the spinach ricotta combination. In a big skillet, warmth butter over medium warmth. Add the shallot and prepare dinner for two to three minutes. Add spinach prepare dinner till wilted. Add the garlic and prepare dinner for one minute.

• In a big bowl, mix the spinach combination, ricotta cheese, parmesan cheese, egg, sage, thyme, crushed purple pepper flakes, salt and pepper. Put aside.

• Place the roasted butternut squash in a meals processor. Add ½ cup vegetable broth, maple syrup, and nutmeg. Course of till clean, the combination shall be thick. Put aside.

• To make the bechamel sauce, place the butter in a big saucepan and soften over medium warmth. Add the flour and whisk for one minute. Whisk within the milk and produce to a mild boil, then scale back to a low simmer till the sauce thickens barely about 3 to five minutes. Take away from the warmth and season with salt and pepper. Put aside.

• To assemble the lasagna, grease a 9×13-inch baking dish. Unfold 2/3 cup of the bechamel sauce within the backside of the dish. Prepare a layer of lasagna noodles (3 noodles) on prime of the sauce. Unfold ⅓ of the squash puree over the noodles then ⅓ of the spinach ricotta combination. Prime with ½ cup of mozzarella cheese and pour 2/3 cup of the bechamel sauce over the noodles. Repeat layering two extra instances. Prime with remaining 3 noodles and remaining 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese. Garnish with sage leaves, if desired. Spray a bit of aluminum foil with cooking spray and tightly cowl the baking dish.

• Bake for 40 minutes. Take away the foil and bake uncovered for quarter-hour or till the highest is golden. Take away from the oven and let the lasagna stand for 10 to fifteen minutes earlier than serving.

You want 12 noodles for the lasagna, however you may prepare dinner a number of additional in case they break. You need to use no boil lasagna noodles, so that you don’t must prepare dinner them first, however I want common lasagna noodles.
This lasagna freezes properly! 

Energy: 440kcal, Carbohydrates: 39g, Protein: 20g, Fats: 23g, Saturated Fats: 13g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Ldl cholesterol: 81mg, Sodium: 405mg, Potassium: 581mg, Fiber: 3g, Sugar: 8g, Vitamin A: 9696IU, Vitamin C: 19mg, Calcium: 407mg, Iron: 2mg

Key phrases butternut squash, cheese, ricotta cheese

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