Butternut Squash Lasagna

Butternut Squash Lasagna is a delightful and hearty dish that offers a delicious twist on traditional lasagna. This vegetarian lasagna features layers of tender roasted butternut squash, creamy ricotta, savory spinach, and gooey mozzarella, all nestled between sheets of lasagna noodles. The sweetness of the butternut squash pairs perfectly with the creamy and cheesy layers, creating a comforting and satisfying meal that’s perfect for autumn and winter gatherings. Whether you’re serving it for a family dinner or a holiday feast, this Butternut Squash Lasagna is sure to impress.

Ingredients:

For the Butternut Squash:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Ricotta Mixture:

• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste

For the Lasagna:

• 12 lasagna noodles (regular or no-boil)
• 3 cups shredded mozzarella cheese
• 2 cups marinara sauce
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Butternut Squash:
   • Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and set aside.
3. Prepare the Ricotta Mixture:
   • In a large bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped spinach, dried thyme, dried sage, salt, and pepper. Mix until well combined.
4. Cook the Lasagna Noodles:
   • If using regular lasagna noodles, cook them according to the package instructions until al dente. Drain and set aside.
5. Assemble the Lasagna:
   • Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   • Spread a thin layer of marinara sauce on the bottom of the baking dish.
   • Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the roasted butternut squash and a third of the shredded mozzarella cheese.
   • Repeat the layers: noodles, remaining ricotta mixture, remaining butternut squash, and another third of the mozzarella cheese.
   • Top with a final layer of lasagna noodles, the remaining marinara sauce, and the last third of the shredded mozzarella cheese.
6. Bake the Lasagna:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Enjoy this comforting and flavorful Butternut Squash Lasagna as a perfect main course that celebrates the best of fall flavors with every delicious layer.