Butternut Squash Lasagna – Creamy, Cheesy, and Comforting
Velvety layers of roasted squash, creamy sauce, and gooey cheese make this lasagna irresistible.It’s a comforting vegetarian meal with a touch of elegance.Perfect for holidays, dinner parties, or cozy family nights.Healthy, flavorful, and hearty—it’s comfort food at its finest.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 9 lasagna noodles (cooked and drained)
- 2 cups ricotta cheese
- 1 egg
- ½ tsp nutmeg
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups béchamel or white sauce
- Optional: fresh sage leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20–25 minutes until soft.
- Mash the roasted squash with a fork until smooth and creamy.
- Prepare the ricotta mixture by combining ricotta, egg, nutmeg, and garlic powder. Mix well.
- Layer the lasagna – Spread a thin layer of béchamel sauce on the bottom of a greased baking dish. Add 3 lasagna sheets, spread mashed squash, add ricotta mixture, and sprinkle mozzarella. Repeat layers.
- Top with remaining béchamel and cheeses.
- Bake for 25–30 minutes at 375°F (190°C) until golden and bubbling.
- Rest for 10 minutes before slicing. Garnish with fresh sage if desired.
Notes
- Roast the squash until caramelized for deeper flavour.
- Use oven-ready lasagna noodles to save time.
- Substitute béchamel with Alfredo sauce for extra creaminess.
- Add spinach or kale for a green twist.
- Store leftovers in the fridge for up to 3 days.