Delightful Butternut Squash Lasagna Recipe to Savor

Butternut squash lasagna is like a warm hug on a chilly evening, wrapping you in layers of creamy goodness and vibrant flavors. As you take that first bite, the sweet, nutty taste of roasted butternut squash dances with the luscious ricotta and earthy spinach, creating a symphony of comfort that sings to your soul. It’s not just food; it’s an experience that transports you back to cozy family dinners and laughter-filled gatherings.

Imagine walking into your home after a long day and being greeted by the aroma of bubbling cheese and roasted vegetables wafting through the air. This delightful dish is perfect for those crisp autumn evenings or as a standout centerpiece for your holiday table. Trust me when I say that this butternut squash lasagna will have your friends and family begging for seconds!

I vividly remember the first time I made butternut squash lasagna for my family. They were skeptical at first, but once they tasted it, their eyes lit up like kids on Christmas morning!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes with smooth skin for the best flavor; roasting brings out their natural sweetness.

• Lasagna Noodles: Use no-boil noodles for ease; they soak up flavors beautifully during baking.

• Ricotta Cheese: Look for creamy ricotta; it adds richness and complements the veggies perfectly.

• Spinach: Fresh spinach works wonders here; it wilts nicely and adds color to your layers.

• Parmesan Cheese: Freshly grated parmesan elevates the dish with its nutty depth; don’t skimp on this!

• Mozzarella Cheese: Shredded mozzarella creates that gooey, melty top layer that everyone loves.

• Olive Oil: A drizzle of good-quality olive oil enhances the flavors of your vegetables; use it generously.

• Garlic: Fresh garlic is key for flavor; it adds an aromatic punch to the dish.

• Onion: Sweet onions balance out the earthy tones from the squash and spinach perfectly.

• Herbs (Thyme & Sage): Fresh herbs impart a fragrant aroma while complementing all other ingredients beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Veggies: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out those pesky seeds, and drizzle with olive oil. Roast until tender, about 30 minutes—your kitchen will smell heavenly!

Sauté the Spinach and Onions: In a large skillet over medium heat, add olive oil and toss in chopped onions until they turn translucent. Add minced garlic next; let them mingle until fragrant before tossing in fresh spinach until wilted.

Create Your Cheese Mixture: In a bowl, blend ricotta cheese with some salt, pepper, fresh thyme, and grated parmesan. Mix until smooth—this creamy wonder will be one of your favorite layers.

Layer It Up!: In a baking dish, spread a thin layer of marinara sauce on the bottom. Place no-boil noodles down first, followed by half of your butternut squash mixture. Add some ricotta mix next along with spinach before repeating these layers again.

Bake to Perfection: Top your final layer with shredded mozzarella cheese. Cover with foil and bake at 400°F (200°C) for 25 minutes. Remove foil and bake another 15 minutes until golden brown—let cool slightly before serving.

Now that you’ve made this amazing butternut squash lasagna from scratch, enjoy every cheesy bite! It’s comfort food at its finest—and don’t forget to take a picture before diving in!

Perfecting the Cooking Process

Start by roasting the butternut squash until it’s tender, then layer it with noodles, ricotta, and sauce for optimal flavor integration.

Add Your Touch

Feel free to swap out ricotta for cottage cheese or add spinach for extra nutrition. Adding nutmeg enhances the dish’s warmth.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven to keep the layers intact.

Sometimes, I still remember that one Thanksgiving when my cousin declared my butternut squash lasagna “the best thing ever” while accusing me of being a culinary wizard.

FAQ

Can I use other types of squash instead of butternut?

Yes, acorn or kabocha squash can work well as alternatives in this lasagna recipe.

Is this butternut squash lasagna gluten-free?

You can easily make it gluten-free by using gluten-free lasagna noodles instead.

How do I make this dish vegan?

Substitute dairy ingredients with plant-based alternatives like tofu and vegan cheese for a delicious vegan lasagna.

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Butternut Squash Lasagna

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Butternut squash lasagna is a comforting, creamy dish that combines the sweet, nutty flavors of roasted butternut squash with layers of ricotta cheese and fresh spinach. Perfect for cozy nights or festive gatherings, this lasagna is not only delicious but also an impressive centerpiece that will leave your family and friends asking for more. With its vibrant colors and rich taste, each bite is a warm embrace that brings joy to the table.

• Author: Ethan Carter
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 6
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups roasted butternut squash, mashed
• 9 no-boil lasagna noodles
• 15 oz ricotta cheese
• 2 cups fresh spinach
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and roast for about 30 minutes until tender.
2. In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook until fragrant. Stir in fresh spinach until wilted.
3. In a bowl, mix ricotta cheese with salt, pepper, thyme, and half the parmesan until smooth.
4. Spread marinara sauce on the bottom of a baking dish. Layer with no-boil noodles, half of the butternut squash mixture, ricotta mixture, and sautéed spinach. Repeat layers.
5. Top with mozzarella cheese and cover with foil. Bake for 25 minutes; remove foil and bake for an additional 15 minutes until golden brown. Let cool slightly before serving.

Nutrition

• Serving Size: 1/6 of the dish (approx. 250g)
• Calories: 380
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 5g
• Protein: 16g
• Cholesterol: 45mg