Description
Cozy Roasted Vegetable Butternut Squash Lasagna is a comforting vegetarian recipe featuring layers of roasted bell peppers, red onion, mushrooms, and zucchini combined with a creamy, spiced butternut squash sauce. This dish is enhanced by ricotta, mozzarella, and parmesan cheeses, offering a delightful balance of sweet and savory flavors perfect for a hearty family meal.
Ingredients
Scale
Roasted Vegetables
- 1 red bell pepper, julienned or cut into chunks
- 1 yellow or orange bell pepper, julienned or cut into chunks
- 1 red onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 2 medium zucchini, sliced and quartered
- ½ teaspoon garlic powder
- Freshly ground salt and pepper to taste
- 2 tablespoons olive oil
Butternut Squash Layer
- 1 large butternut squash (at least 3 pounds)
- ⅔ cup milk (unsweetened almond milk preferred)
- 1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- Freshly ground black pepper to taste
Noodles
- 10 lasagna noodles
Ricotta Mixture
- 1 (15 ounce) container ricotta cheese
- 1 egg
- ½ teaspoon salt
- Freshly ground black pepper to taste
Cheese Layers
- 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
- ½ cup grated parmesan cheese, divided
Garnish
- Fresh chopped parsley
Instructions
- Preheat and Prep Veggies: Preheat oven to 400 degrees F. Arrange all veggies for roasting on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, sprinkle with garlic powder, salt, and pepper. Toss well to coat and spread in an even layer. Set aside while preparing butternut squash.
- Prepare Butternut Squash: Cut off both ends of the butternut squash, then slice vertically in half. Secure cutting board and carefully cut squash halves vertically down the middle. Scoop out seeds with a spoon. Place squash halves flesh side down on a parchment-lined baking sheet.
- Roast Veggies and Squash: Place both baking sheets on two different oven racks. Roast veggies for 30 minutes until slightly golden, then remove to cool. Roast butternut squash for about 1 hour or until very fork tender. Allow to cool slightly before scooping out flesh. Keep oven on.
- Make Butternut Squash Sauce: Transfer squash flesh to a high-power blender or food processor. Add milk, brown sugar or syrup, cinnamon, nutmeg, ginger, allspice, salt, and pepper. Blend until smooth and creamy. Set aside.
- Cook Lasagna Noodles: While roasting, bring a large pot of water to boil. Boil noodles for 6 minutes. Drain and lay flat on an oiled baking sheet or cutting board for easy assembly. Alternatively, soak noodles in warm water for 30 minutes or use no-cook noodles if preferred.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta, egg, salt, and pepper. Mix thoroughly until smooth. Set aside.
- Assemble Lasagna - First Layer: Spread ¾ cup butternut squash sauce evenly on the bottom of a 9x13 inch baking dish. Place 5 lasagna noodles on top (4 vertically and 1 horizontally). Spread half of the ricotta mixture over noodles, then half of the roasted vegetables, followed by ¾ cup shredded mozzarella. Spoon 1 heaping cup butternut squash sauce over cheese and sprinkle with ¼ cup parmesan cheese.
- Assemble Lasagna - Second Layer: Repeat layering with remaining noodles (4 vertically and 1 horizontally), remaining ricotta mixture, rest of roasted veggies, ¾ cup shredded mozzarella, remaining butternut squash sauce, and ¼ cup parmesan cheese. Top with remaining 1½ cups shredded mozzarella cheese.
- Bake with Foil: Cover lasagna dish with foil and bake for 25 minutes in preheated oven.
- Bake without Foil: Remove foil and bake an additional 20 minutes until cheese is golden and bubbling.
- Garnish and Serve: Garnish with extra parmesan and fresh chopped parsley. Allow lasagna to cool for 20 minutes before slicing and serving. Serves 12.
Notes
- This lasagna is packed with a colorful variety of roasted vegetables for a wholesome meal.
- The butternut squash sauce provides a subtle sweetness balanced with warming spices like cinnamon, nutmeg, and allspice.
- You can substitute almond milk with any milk of your choice.
- If you prefer, no-boil lasagna noodles can be used, but boiling and laying them flat prevents sticking and ensures even cooking.
- Letting the lasagna rest after baking helps the layers set for easier cutting.
- Fresh chopped parsley or basil make great garnishes adding brightness to the rich dish.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4.9 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3.1 g
- Protein: 15 g
- Cholesterol: 45 mg
