Description
This Butternut Squash Lasagna is a comforting and hearty fall dish featuring creamy roasted butternut squash sauce infused with sage, layered with tender lasagna sheets and a ricotta-cheese mixture, then baked to golden perfection. It blends rich flavors and textures for a satisfying vegetarian meal perfect for cozy dinners.
Ingredients
Scale
Butternut Squash and Seasoning
- 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)
Sauce and Cheese Mixture
- 2 cups milk
- 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
Other
- 1 pound lasagna sheets
- 3 cups shredded mozzarella cheese
Instructions
- Cook Lasagna Sheets: Bring a large pot of water to a boil and add 2 teaspoons of salt. Cook the lasagna sheets until al dente, then drain. Lay them overlapping on a parchment-lined sheet pan to prevent sticking and set aside.
- Preheat Oven and Prepare Squash: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Toss butternut squash cubes with olive oil, dried sage, thyme, 1 teaspoon salt, and 1 teaspoon black pepper on the baking sheet, then roast for 30-35 minutes until tender and slightly caramelized.
- Make Butternut Squash Sauce: Transfer roasted butternut squash to a high-speed blender, add 2 cups of milk, and blend until smooth and creamy. This will yield about 4-5 cups of sauce.
- 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.
- Assemble Lasagna Layers: Spread 1 cup of butternut squash sauce evenly on the bottom of a 9×13-inch baking dish. Layer with lasagna sheets, about ¾ cup of the ricotta cheese mixture smoothed evenly, 1 cup sauce on top, then ½ cup shredded mozzarella. Add another layer of lasagna sheets. Repeat this layering two more times, ending with a final layer of lasagna sheets topped with the remaining squash sauce and shredded mozzarella cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes until the cheese is golden and bubbly.
- Rest and Serve: Allow the lasagna to rest for 15 minutes before slicing and serving to let flavors meld and set.
Notes
- Add this Butternut Squash Lasagna to your fall dinner lineup for a hearty, creamy, and flavorful vegetarian meal.
- The roasted butternut squash sauce adds a sweet, caramelized depth enhanced by sage and thyme.
- Using parchment paper prevents sticking during roasting and cooling of pasta.
- Letting the lasagna rest after baking ensures cleaner slices and better layering texture.
- This dish pairs well with a crisp green salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 piece
- Calories: 583 kcal
- Sugar: 7 g
- Sodium: 1001 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.003 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 96 mg
