Description

This Butternut Squash Lasagna is a comforting, cheesy dish with layers of roasted squash puree, creamy ricotta, spinach, and mozzarella. It’s a satisfying meatless meal perfect for cozy dinners and make-ahead meals.

Ingredients

8 cups chopped butternut squash (about 3 lbs.)

2 Tbsp. olive oil

1/4 tsp. cayenne pepper

1/4 cup butter, plus more for greasing

2 (15-oz.) containers whole-milk ricotta cheese

4 oz. Parmesan cheese, grated (about 1 cup)

3 large eggs

1/2 tsp. kosher salt

1 (15-oz.) pkg. frozen chopped spinach, thawed and drained

1 1/2 tsp. chopped fresh sage, plus more leaves for garnish

1 (9-oz.) pkg. no-boil lasagna noodles

1 lb. fresh mozzarella cheese, shredded (about 4 cups)

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Instructions

Preheat oven to 400°F. Toss squash with olive oil and cayenne on a baking sheet. Roast for 35 minutes or until tender.
Melt butter in a saucepan over medium heat until browned and aromatic, 4–5 minutes. Remove from heat.
In a food processor, blend ricotta, Parmesan, eggs, and salt until smooth. Transfer to a bowl and stir in spinach and sage.
In the food processor, puree roasted squash. Add browned butter and pulse to combine. Transfer to a separate bowl.
Grease a 13×9-inch baking dish. Spread 3/4 cup squash puree on bottom. Layer with 3 noodles, 1 3/4 cups ricotta mix, 3/4 cup squash puree, and 1 1/3 cups mozzarella. Repeat layers twice, ending with mozzarella on top.
Cover with greased foil and place on a foil-lined baking sheet. Bake for 30 minutes (45 if chilled). Uncover and bake an additional 20–25 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with sage leaves.

Notes

Add ground beef, turkey, or sausage for a meaty variation.
Use vegan ricotta and mozzarella for a dairy-free version.
Swap spinach for kale or swiss chard.
Add nutmeg or red pepper flakes for extra flavor.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 6g
Sodium: 480mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 19g
Cholesterol: 90mg