The aroma of roasted butternut squash wafts through the kitchen, mingling with cheesy goodness and herby undertones. This is the kind of dish that makes you want to wear sweatpants and settle in for a movie marathon.
Imagine slicing into layers of golden pasta interspersed with creamy ricotta and tender vegetables. Each bite reveals a symphony of flavors that keeps you coming back for more. Perfect for family dinners or impressing guests, this butternut squash lasagna is a dish that feels like a warm hug on a chilly evening.
Why You'll Love This Recipe
- This hearty butternut squash lasagna is easy to prepare, making it perfect even for busy weeknights
- The flavor profile balances sweetness with savory notes beautifully
- Its visually appealing layers make it an eye-catching centerpiece on your dinner table
- Versatile enough for any gathering, it’s sure to please vegetarians and meat-lovers alike
I remember the first time I made this dish; my friends couldn’t believe something so healthy could taste so indulgent. They devoured it and asked for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm squashes with dull skin; they are sweeter and easier to peel.
- Lasagna Noodles: Use oven-ready noodles to save time; they will soften beautifully during baking.
- Ricotta Cheese: Choose whole milk ricotta for creaminess; it adds richness to the layers.
- Spinach: Fresh spinach works best; wilt it slightly before layering to enhance flavor.
- Marinara Sauce: Opt for homemade or store-bought—just check the label for quality ingredients.
- Mozzarella Cheese: Grate your own mozzarella if possible; it melts better than pre-shredded varieties.
- Parmesan Cheese: Freshly grated Parmesan adds depth; sprinkle generously on top before baking.
- Olive Oil: Extra virgin olive oil enhances flavor; use it when roasting the squash.
- Herbs (Thyme or Basil): Fresh herbs elevate the flavor; choose whichever you prefer or have on hand.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 375°F (190°C). While it’s warming up, let’s get everything ready so we can dive into this culinary adventure.
Prepare the Butternut Squash: Peel and cube your butternut squash into bite-sized pieces. Toss them in olive oil along with salt and pepper before spreading them out on a baking sheet. Roast until fork-tender and slightly caramelized, about 25 minutes.
Create the Spinach Mixture: In a skillet over medium heat, add a splash of olive oil and toss in fresh spinach until wilted. Stir in ricotta cheese along with salt, pepper, and herbs of choice.
Layer Your Ingredients: Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer noodles over the sauce followed by half of the roasted butternut squash mixture and half of the ricotta-spinach blend.
Add More Layers: Repeat layering with another set of noodles followed by marinara sauce, remaining butternut squash, more ricotta-spinach mixture, and finally top with mozzarella cheese.
Bake Until Golden: Cover with aluminum foil (to prevent burning) and bake in your preheated oven for 35 minutes. Remove the foil and bake an additional 10-15 minutes until bubbly and golden brown.
This delectable butternut squash lasagna is great served hot out of the oven or even as leftovers—the flavors seem to deepen overnight! Let it sit for about 10 minutes before slicing so that every layer holds its shape beautifully.
With each bite of this creamy yet nutritious dish packed with seasonal flavors, you’ll find yourself smiling from ear to ear—a true comfort food experience! Enjoy your meal!
You Must Know
- This delightful butternut squash lasagna is gluten-free and rich in flavor
- It’s packed with nutrients, making it a great choice for a cozy dinner
- The creamy texture and savory layers create a dish that will impress everyone at the table
Perfecting the Cooking Process
Start by roasting butternut squash until tender, then prepare your ricotta mixture while it cools. Layer everything carefully, allowing flavors to meld beautifully during baking.
Add Your Touch
Feel free to add spinach or kale for extra greens, or try different cheeses like goat cheese for a unique twist. This keeps things exciting and personalizes your dish!
Storing & Reheating
Store leftover lasagna in an airtight container in the fridge for up to three days. Reheat slices in the oven at 350°F until warmed throughout for best results.
Chef's Helpful Tips
- Always slice your butternut squash evenly for consistent roasting time and texture
- Avoid watery layers by draining excess moisture from the cooked vegetables before layering them
- Let the lasagna sit for 10 minutes after baking; this helps set the layers perfectly
Creating this butternut squash lasagna reminded me of family gatherings where laughter and delicious food filled our home. The smiles on everyone’s faces as they took that first bite were priceless!
FAQ
Can I use other types of squash?
Absolutely! Zucchini or pumpkin can also work well in this lasagna.
Is this recipe suitable for meal prep?
Yes, it stores very well and tastes even better after sitting overnight.
How do I make it dairy-free?
Substitute ricotta with tofu blended with nutritional yeast and lemon juice for creaminess.
Delicious Butternut Squash Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8
Description
Delight in a creamy, comforting butternut squash lasagna that’s perfect for any gathering. This vegetarian dish combines rich flavors and nutrient-packed ingredients for a satisfying meal.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 9 oven-ready lasagna noodles
- 1 cup ricotta cheese (whole milk)
- 2 cups fresh spinach
- 2 cups marinara sauce
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp thyme or basil (fresh)
Instructions
- Preheat oven to 375°F (190°C).
- Toss butternut squash with olive oil, salt, and pepper; roast for 25 minutes until tender.
- Sauté spinach in a skillet with olive oil until wilted; mix with ricotta, salt, pepper, and herbs.
- In a baking dish, spread marinara sauce, layer noodles, half of the squash mixture, and ricotta-spinach blend. Repeat layers.
- Top with mozzarella cheese and bake covered for 35 minutes; uncover and bake an additional 10-15 minutes until golden.
Notes
- Substitute zucchini or pumpkin for variation.
- Add kale or different cheeses like goat cheese for added flavor.
- Allow lasagna to rest for 10 minutes post-baking before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg