Butternut Squash Lasagna
This creamy Butternut Squash Lasagna is a comforting and impressive dish, featuring roasted squash sauce, cheeses, and fresh sage, perfect for a cozy weeknight dinner or holiday table.
Ingredients
Lasagna Components
- 12 oz Lasagna noodles (regular or no-boil)
- 1 medium butternut squash, roasted and pureed
- 1 head garlic, roasted
- 2 cups fresh spinach, roughly chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded (divide in half)
- 1 cup Parmesan cheese, grated
- to taste Salt and freshly ground black pepper
- to taste Fresh sage leaves for garnish (optional)
- 2 tbsp Olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roast the squash: halve, seed, drizzle with olive oil, and roast flesh-side down until tender (about 40–50 minutes). Roast the whole head of garlic wrapped in foil alongside it until soft.
- Cook the lasagna noodles according to package instructions until al dente. Drain and spread on a lightly oiled tray to avoid sticking.
- Make the squash sauce: scoop the roasted squash flesh into a blender or food processor with roasted garlic and a drizzle of olive oil. Puree until smooth. Season with salt and pepper.
- Combine the ricotta filling: in a bowl, mix the ricotta, chopped spinach, and half of the shredded mozzarella. Add salt and pepper to taste. If the spinach is very wet, squeeze out excess moisture first.
Assembly and Baking
- Assemble: spread a thin layer of squash sauce on the bottom of a baking dish to prevent sticking. Lay down noodles, spread a layer of the ricotta-spinach mixture, then spoon on more squash sauce. Repeat to create 3–4 layers, finishing with a final layer of squash sauce.
- Top: sprinkle the remaining mozzarella and all the grated Parmesan evenly across the top.
- Bake: cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the cheese is golden and bubbly.
- Rest and serve: let the lasagna cool for 10–15 minutes before slicing. Garnish with fresh sage leaves.
Notes
No-boil noodles work well and save time — just make sure you use a little extra sauce so they hydrate. For a lighter texture, swap part of the ricotta for 1 cup cottage cheese. This lasagna pairs well with a crisp green salad, roasted Brussels sprouts, or a simple arugula salad with lemon.