Description
A comforting and creamy butternut squash lasagna featuring layers of tender roasted butternut squash sauce, ricotta and mozzarella cheese, and perfectly cooked lasagna sheets. This dish combines the sweetness of roasted squash with savory herbs and cheeses for a delightful vegetarian main course.
Ingredients
Scale
Butternut Squash and Sauce
- 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)
- 2 cups milk
Cheese Mixture
- 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
Assembly
- 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. Add the lasagna sheets and cook until al dente. Drain them and place overlapping on a parchment-lined sheet pan to prevent sticking.
- Preheat Oven and Prepare Squash: Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Toss the butternut squash cubes with olive oil, dried sage, dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper on the baking sheet. Spread evenly.
- Roast Squash: Roast the butternut squash for 35 minutes or until tender and slightly caramelized, stirring halfway through to promote even roasting.
- Make Butternut Squash Sauce: Transfer the roasted squash to a high-speed blender with 2 cups of milk and blend until smooth and creamy, yielding about 4-5 cups of sauce.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup mozzarella or Parmesan, egg, minced garlic, chopped basil, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly and set aside.
- Assemble Lasagna: Spread 1 cup of the butternut squash sauce evenly on the bottom of a 9x13-inch baking dish. Layer lasagna sheets on top, then spread about ¾ cup of the ricotta cheese mixture evenly. Spoon 1 cup of squash sauce over the ricotta layer, then sprinkle with about ½ cup shredded mozzarella. Add another layer of lasagna sheets. Repeat layering two more times for a total of three layers.
- Finish Assembly: Spread the remaining squash sauce over the final layer of lasagna sheets and top with the remaining shredded mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes until the cheese is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 15 minutes before slicing to allow it to set for easier serving.
Notes
- For a nutty flavor, substitute Parmesan for the mozzarella in the cheese mixture.
- Use gluten-free lasagna sheets to make this recipe gluten-free.
- To save time, roast the butternut squash cubes the day before and refrigerate overnight.
- Letting the lasagna rest after baking helps it hold together better when sliced.
- For a vegan version, substitute dairy-free cheese and plant-based milk, and omit the egg or replace with a flax egg.
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
