Butternut Squash Lasagna Recipe

Butternut squash lasagna is not just a dish; it’s an experience that transports you to cozy fall evenings with its warm aromas. Picture layers of creamy goodness enveloping tender noodles and sweet squash that melds together like a hug for your taste buds.

I remember the first time I tried making butternut squash lasagna. I was convinced I could impress everyone at my dinner party. Spoiler alert: it worked! The looks on my friends’ faces were priceless as they dug into this cheesy masterpiece. It’s perfect for family gatherings or when you want to treat yourself to something special.

I still chuckle recalling the moment my friend asked if there was really no meat in this dish. That’s the magic of butternut squash—it’s so satisfying that you won’t miss the meat!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes with smooth skin; they’ll be easier to peel and cut.
• Lasagna Noodles: Opt for no-boil noodles for convenience; they absorb moisture beautifully during baking.
• Cottage Cheese: This adds creaminess; choose full-fat for richness or low-fat for a lighter option.
• Spinach: Fresh spinach adds color and nutrients; feel free to substitute with other greens like kale.
• Shredded Mozzarella Cheese: Use whole milk mozzarella for extra creaminess; it melts beautifully throughout the layers.
• Parmesan Cheese: Freshly grated Parmesan offers a nutty flavor that elevates the entire dish.
• Garlic: Fresh garlic cloves add depth; sauté them until fragrant before mixing into your filling.
• Vegetable Broth: Low-sodium broth enhances flavor without overpowering the other ingredients; use homemade if possible.
• Dried Italian Herbs: A blend of oregano, basil, and thyme brings out the flavors in your sauce.
• Olive Oil: Extra virgin olive oil not only adds flavor but also helps sauté your onions and garlic perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by preheating your oven to 375°F (190°C). Peel and cube your butternut squash into 1-inch pieces. Toss them in olive oil, salt, and pepper on a baking sheet until well-coated.

Roast the Squash: Place the baking sheet in the oven and roast for about 25 minutes until fork-tender. The sweet aroma will fill your kitchen—trust me; you’ll want to taste it at this point!

Sauté Garlic and Spinach : While waiting for the squash, heat some olive oil in a skillet over medium heat. Sauté minced garlic until fragrant before adding fresh spinach until wilted—about 3-4 minutes will do.

Create Your Filling : In a bowl, combine roasted butternut squash (leave some cubes aside), sautéed spinach, cottage cheese, half of the mozzarella cheese, Italian herbs, salt, and pepper. Mix until everything is well-combined.

Assemble Your Lasagna : In a baking dish, spread a layer of vegetable broth at the bottom followed by a layer of noodles. Spread half of your filling mixture over the noodles then sprinkle some reserved butternut squash cubes on top.

Add More Layers : Repeat layering with more noodles followed by filling until you finish off with noodles on top. Finish by pouring remaining vegetable broth over everything and topping with remaining mozzarella cheese and Parmesan.

Bake Until Golden : Cover your baking dish with foil (to prevent sticking) and bake for 30 minutes. Remove foil last 15 minutes to allow cheese on top to get all bubbly and golden brown.

And voilà! You’ve mastered the art of butternut squash lasagna! It’s comforting enough to enjoy during chilly evenings or fancy enough to impress at dinner parties.

Serve hot with some fresh salad on the side or just dive right in! Enjoy each cheesy bite knowing you’ve created something truly special that everyone will love!

Perfecting the Cooking Process

Start by roasting your butternut squash until golden brown. While that’s happening, prepare your cheese mixture and sauce for seamless assembly.

Add Your Touch

Feel free to swap ricotta for cottage cheese or add spinach for extra nutrients. A pinch of nutmeg can elevate the flavors wonderfully!

Storing & Reheating

Store leftover lasagna in an airtight container in the fridge for up to five days. Reheat in the oven at 350°F until hot throughout.

Memories flood back when I recall my first attempt at this dish; my friends were skeptical but ended up asking for seconds—talk about a confidence boost!

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well; just thaw and drain excess moisture first.

Is this lasagna suitable for meal prep?

Absolutely! It stores beautifully and tastes even better after resting overnight.

What can I substitute for ricotta cheese?

Cottage cheese or a vegan alternative can work as great substitutes for ricotta.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Irresistible Butternut Squash Lasagna Recipe

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• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: Serves 6

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Description

Butternut squash lasagna is a creamy, comforting vegetarian dish that layers roasted squash, cheese, and fresh spinach for a delightful meal that will impress any guest.

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Ingredients

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• 2 cups butternut squash, peeled and cubed
• 9 no-boil lasagna noodles
• 1 cup cottage cheese
• 2 cups fresh spinach
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Toss butternut squash cubes in olive oil, salt, and pepper on a baking sheet.
2. Roast the squash for about 25 minutes until fork-tender.
3. In a skillet over medium heat, sauté garlic in olive oil until fragrant; add spinach and cook until wilted.
4. In a bowl, combine roasted butternut squash (reserve some cubes), sautéed spinach, cottage cheese, half of the mozzarella, Italian herbs, salt, and pepper.
5. In a baking dish, layer vegetable broth at the bottom, followed by noodles and half of the filling mixture. Sprinkle reserved butternut squash cubes on top.
6. Repeat layering with more noodles and filling until finished with noodles on top. Pour remaining vegetable broth over everything and top with remaining mozzarella and Parmesan.
7. Cover with foil and bake for 30 minutes; remove foil for the last 15 minutes to brown the cheese.

Notes

• For added flavor, sprinkle a pinch of nutmeg into the filling.
•  Substitute ricotta cheese with cottage cheese or a vegan alternative if desired.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 slice (180g)
• Calories: 320
• Sugar: 5g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 30mg