Butternut Squash Lasagna

A Cozy, Flavorful Twist on a Classic

Lasagna is the ultimate comfort food, but sometimes, a little twist can make it even better. This Butternut Squash Lasagna is a creamy, cheesy, and flavorful dish that brings together the rich taste of roasted butternut squash, the earthiness of spinach, and the classic creamy ricotta filling. Whether you’re looking for a vegetarian option or simply want to try something new, this lasagna is a perfect addition to your fall and winter meal rotation.

Why You’ll Love This Recipe

This recipe is for anyone who loves the warmth of home-cooked meals but wants a break from traditional red sauce lasagna. It’s an excellent choice for:

  • Vegetarians looking for a hearty main course
  • Meal preppers who need a dish that stores and reheats well
  • Fall and winter gatherings where seasonal flavors shine
  • Those looking for a kid-friendly way to incorporate more vegetables

The combination of creamy butternut squash purée, garlicky spinach ricotta, and layers of cheesy goodness makes this dish irresistible. Plus, it’s easy to customize with different cheeses, vegetables, or even protein additions.

Ingredients You’ll Need

  • Butternut Squash Purée
    • 3 pounds butternut squash, peeled, cleaned, and chopped
    • 2 tablespoons olive oil
    • 6 fresh sage leaves, finely chopped
    • ½ teaspoon black pepper
    • 1 teaspoon salt, divided
    • 1 cup half and half
  • Ricotta Filling
    • 10 ounces frozen chopped spinach, thawed and drained
    • 2 cups ricotta cheese
    • 2 large eggs
    • 1 cup grated Parmesan cheese
    • 3 cloves garlic, minced
    • ½ teaspoon black pepper
  • Lasagna Assembly
    • 9-12 oven-ready lasagna noodles
    • 2 cups shredded mozzarella cheese, divided

Kitchen Equipment Needed

  • Baking sheet
  • Blender or food processor
  • Large mixing bowl
  • 9×13-inch baking dish
  • Aluminum foil

How to Make Butternut Squash Lasagna

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, sage, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until tender. Let it cool slightly before transferring to a blender or food processor. Add the half and half, then blend until smooth. Set aside.

Step 2: Prepare the Ricotta Mixture

In a large mixing bowl, combine ricotta cheese, eggs, half of the Parmesan, garlic, spinach, salt, and pepper. Mix until smooth and well combined.

Step 3: Assemble the Lasagna

Lower the oven temperature to 375°F (190°C). Lightly coat the bottom of a 9×13-inch baking dish with a thin layer of squash purée. Add a layer of lasagna noodles.

  • Spread half of the ricotta mixture evenly over the noodles.
  • Add a layer of squash purée and sprinkle with ¼ cup of shredded mozzarella.
  • Repeat with another layer of noodles, the remaining ricotta mixture, and another layer of squash purée with ¼ cup of mozzarella.
  • Place the final layer of noodles, cover with the remaining squash purée, and top with the rest of the Parmesan and mozzarella cheese.

Step 4: Bake

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbling and golden brown. Let it rest for 10 minutes before slicing to help the layers set.

Tips and Variations

  • Shortcut: If you’re short on time, use store-bought butternut squash purée.
  • Add Protein: Try adding crumbled sausage, shredded chicken, or even crispy pancetta.
  • Cheese Swaps: Substitute ricotta with cottage cheese or add Gruyère for extra richness.
  • Make It Vegan: Swap ricotta and mozzarella for dairy-free alternatives and use coconut milk instead of half and half.

Storing and Reheating

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual slices for 1-2 minutes.

To freeze, assemble the lasagna but don’t bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for about 50-60 minutes.

Best Pairings

  • Wine: A crisp Chardonnay or a light Pinot Noir complements the creamy butternut squash.
  • Side Dishes: A simple arugula salad with lemon vinaigrette or roasted Brussels sprouts pairs beautifully.
  • Bread: Serve with warm garlic bread or a rustic baguette to soak up the flavors.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes! Assemble it up to 24 hours in advance and refrigerate before baking. Simply add 10 extra minutes to the baking time.

Can I use fresh spinach instead of frozen?

Absolutely. Sauté fresh spinach in a little olive oil until wilted, then chop and mix with the ricotta.

What can I use instead of butternut squash?

You can swap it with pumpkin, sweet potatoes, or even a mix of carrots and parsnips for a different twist.

Final Thoughts

This Butternut Squash Lasagna is a must-try for anyone who loves comfort food with a creative twist. Whether you make it for a cozy family dinner or as a stunning holiday dish, it’s sure to impress. If you love this recipe, be sure to share it with friends and subscribe to the blog for more delicious ideas!

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