Print

Easy Cheesy Butternut Squash Lasagna Recipe

butternut squash lasagna - featured image
Print Recipe

This cozy cheesy butternut squash lasagna is the ultimate comfort food, featuring layers of roasted squash, creamy ricotta, and melty cheese. It’s a crowd-pleasing, make-ahead meal that’s perfect for a slow evening or a special dinner.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 2 cups whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • ¼ teaspoon nutmeg (freshly grated or ground)
  • Salt and pepper to taste
  • 12–15 no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese (for layering and topping)
  • 1 cup grated Parmesan cheese (for layering)
  • 1 batch of your favorite marinara sauce (about 4 cups, or two 24-oz jars)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and dried sage. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and browned. Let cool slightly, then mash with a fork or potato masher until mostly smooth with some chunks. Set aside.
  2. In a large bowl, combine ricotta, beaten egg, 1 cup mozzarella, ½ cup Parmesan, parsley, and nutmeg. Stir well. Season with salt and pepper to taste. Set aside.
  3. Reduce oven temperature to 375°F (190°C).
  4. Spread a thin layer of marinara sauce (about ½ cup) on the bottom of a 9×13-inch baking dish. Layer as follows: 4-5 no-boil lasagna noodles, half of the mashed butternut squash, half of the ricotta mixture, 1 cup mozzarella, ¼ cup Parmesan. Repeat layers: noodles, remaining squash, remaining ricotta, 1 cup mozzarella, ¼ cup Parmesan. Top with final layer of noodles, remaining marinara sauce, remaining 1 cup mozzarella, and ½ cup Parmesan.
  5. Cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until cheese is bubbly and golden brown. Let rest for at least 15-20 minutes before slicing.

Notes

Let the lasagna rest for at least 15-20 minutes before slicing to ensure clean slices. For best results, use no-boil noodles and roast the squash until caramelized. The lasagna can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to covered baking time. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, easy lasagna, cheesy lasagna, comfort food, fall recipe, make-ahead lasagna

Find it online: https://bitesienna.com/easy-cheesy-butternut-squash-lasagna-recipe/