Description
This Butternut Squash Lasagna combines creamy roasted butternut squash, fresh zucchini noodles, spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses layered between no-boil lasagna sheets. It’s a hearty, flavorful, and comforting autumn dish perfect for vegetarians seeking a rich and cheesy meal with a nutritious twist.
Ingredients
Scale
Butternut Squash Layer
- 1 large butternut squash (peeled, seeded and cubed)
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1/2 cup milk (more if needed)
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon nutmeg
Cheese Mixture
- 1.5 cups ricotta cheese
- 1.5 cups ricotta cheese (additional for layering)
- 1 cup mozzarella cheese
- 2 cups shredded mozzarella cheese (for layering)
- 1/2 cup grated Parmesan cheese (for the top)
Vegetables and Herbs
- 48 ounces frozen spinach (thawed and squeezed of all extra water)
- 3 zucchini (sliced into 1/8″ thick noodles)
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- Pepper to taste
- Fresh basil or fresh sage leaves (for topping)
Others
- 10+ sheets no-boil lasagna noodles (or lasagna noodle of choice)
Instructions
- Prepare the Butternut Squash: Peel, seed, and cube the butternut squash into even pieces. Toss with olive oil and roast or sauté until tender and caramelized. Then blend or mash it with minced garlic, milk, salt, and nutmeg to form a creamy butternut squash mixture. Adjust milk quantity to reach desired creaminess.
- Prepare the Spinach Mixture: Thaw frozen spinach thoroughly and squeeze out all excess water. Combine with ricotta cheese, chopped basil, salt, and pepper. This mixture adds moisture and flavor to the layers.
- Prepare the Zucchini Noodles: Slice zucchini into 1/8 inch thick noodles using a mandoline or vegetable peeler. These serve as a fresh vegetable layer that replaces traditional pasta in some layers.
- Assemble the Lasagna: In a baking dish, spread a thin layer of the butternut squash mixture. Add a layer of no-boil lasagna noodles, followed by the ricotta-spinach mixture, zucchini noodles, and a sprinkle of mozzarella. Repeat the layers in this order until the ingredients are used up, finishing with a top layer of noodles, butternut squash mixture, and shredded mozzarella and Parmesan cheese.
- Bake the Lasagna: Preheat the oven and bake the assembled lasagna for about 60 minutes until bubbly and golden brown on top. Let it rest for 10-15 minutes before serving to allow layers to set.
- Garnish and Serve: Once cooled slightly, garnish with fresh basil or sage leaves for a fragrant finish. Slice and serve warm for a comforting meal.
Notes
- See the top of this post to watch a VIDEO showing how to make this butternut squash lasagna recipe.
- Made with layers of creamy butternut squash, zucchini noodles, no-bake noodles, cheese, and spinach, this Butternut Squash Lasagna is the most delicious of all autumn comfort foods.
- Tip: Double the recipe and freeze one for later to enjoy convenience meals.
Nutrition
- Serving Size: 1 serving
- Calories: 414 kcal
- Sugar: 4 g
- Sodium: 578 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 69 mg
