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Butternut Squash Lasagna Recipe

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4.3 from 7 reviews

This Butternut Squash Lasagna recipe offers a delicious, creamy, and hearty vegetarian twist on classic lasagna, featuring roasted butternut squash blended into a smooth sauce layered with ricotta, mozzarella, fresh herbs, and tender lasagna sheets. Perfectly baked until bubbly and golden, it makes for a satisfying main dish that's ideal for family dinners or special occasions.

Ingredients

Butternut Squash and Sauce

  • 1 large butternut squash (peeled and cut into 1/2-inch cubes)
  • 2 tablespoons olive oil
  • 3 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 2 cups milk

Cheese Mixture

  • 1 (15-ounce) container ricotta cheese
  • 1 cup grated mozzarella cheese (or Parmesan cheese)
  • 1 large egg
  • 2 garlic cloves (minced)
  • ¼ cup fresh basil (chopped)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Lasagna and Topping

  • 1 pound lasagna sheets
  • 3 cups shredded mozzarella cheese

Instructions

  1. Cook Lasagna Sheets: Bring a large pot of water to a boil, add 2 teaspoons of salt, and cook lasagna sheets until al dente. Drain and lay them overlapping on a parchment-lined sheet pan to prevent sticking.
  2. Preheat Oven: Set the oven to 375°F and line a large baking sheet with parchment paper in preparation for roasting.
  3. Roast Butternut Squash: Toss cubed butternut squash with olive oil, dried sage, dried thyme, 1 teaspoon salt, and 1 teaspoon pepper. Spread evenly on the prepared baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
  4. Make Butternut Squash Sauce: Transfer roasted squash into a high-speed blender with 2 cups milk and blend until smooth and creamy, producing about 4-5 cups of sauce.
  5. Prepare Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup grated mozzarella or Parmesan, egg, minced garlic, chopped basil, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly and set aside.
  6. Assemble Lasagna: Spread 1 cup of squash sauce evenly on the bottom of a 9x13-inch baking dish. Add a layer of lasagna sheets, followed by about ¾ cup of the ricotta cheese mixture spread out evenly. Top with 1 cup of the squash sauce, then ½ cup shredded mozzarella, and another layer of lasagna sheets. Repeat layering two more times for a total of three layers. Finish by spreading remaining squash sauce on top, then sprinkle with the remaining shredded mozzarella.
  7. Bake: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 20 minutes until the cheese is golden brown and bubbly.
  8. Rest and Serve: Allow the lasagna to rest for 15 minutes before slicing and serving to let the layers set perfectly.

Notes

  • Use fresh herbs if possible for enhanced flavor, but dried herbs work well too.
  • Ensure lasagna sheets are cooked al dente to prevent overcooking during baking.
  • Feel free to substitute mozzarella cheese with Parmesan or a blend for different taste profiles.
  • Allowing the lasagna to rest after baking will help it firm up and slice more cleanly.
  • You can prepare the butternut squash sauce and cheese mixture a day ahead for convenience.

Find it online: https://dishcooks.com/butternut-squash-lasagna-recipe/