Name: Roasted Butternut Squash Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground nutmeg; 15 ounces ricotta cheese (Ensure excess moisture is drained.); 1 cup grated mozzarella cheese (Reserve some for topping.); 1/2 cup grated Parmesan cheese; 1 cup fresh spinach, chopped; 1 large egg; 3 cups marinara sauce (store-bought or homemade); 1 teaspoon dried basil; 1 teaspoon garlic powder; 9 pieces lasagna noodles, cooked per package instructions; to taste extra mozzarella for topping (optional)

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Introduction

There’s something truly magical about the first whiff of roasted butternut squash wafting through my kitchen. It takes me back to autumn days spent at my grandmother’s house, where she’d prepare comforting meals for the family. As the leaves turned golden and the air filled with the scent of warm spices, her lasagna was always a showstopper. Years later, inspired by those memories, I created this Roasted Butternut Squash Lasagna as a way to capture that warmth and nostalgia.

This dish is more than just a staple; it’s a celebration. The layers of creamy ricotta complemented by the sweetness of roasted squash make it a comforting delight that’s perfect for gatherings and family dinners. Not only do I love how it tastes, but sharing this recipe with my loved ones always seems to bring us closer, transforming each bite into a memory worth savoring.

What Makes This Recipe Special

One of the standout benefits of this Roasted Butternut Squash Lasagna is its vibrant flavor profile. The sweet and nutty undertones of the squash contrast beautifully with the richness of the cheese and tangy marinara sauce. It’s a healthier twist on traditional lasagna, packed with nutrients from the squash and spinach while still delivering that indulgent comfort food feel. Families will love the creamy texture and delightful flavor, making it a hit at the dinner table, and you’ll feel good knowing you’re serving something wholesome. Plus, it’s vegetarian-friendly, opening doors for more to enjoy this delectable dish!

Ingredients You’ll Need

For the Roasted Butternut Squash

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground nutmeg

For the Filling

15 ounces ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1 egg

For the Sauce

3 cups marinara sauce (store-bought or homemade)
1 teaspoon dried basil
1 teaspoon garlic powder

For Assembly

9 lasagna noodles, cooked per package instructions
Extra mozzarella for topping (optional)

Tip: Opt for fresh butternut squash for the best flavor; if you’re short on time, you can use pre-cubed squash available at grocery stores.

How to Prepare This Recipe

Step 1: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg. Spread in a single layer and roast for 25–30 minutes, or until tender and slightly caramelized.

Step 2: While the squash is roasting, prepare the filling. In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan, chopped spinach, and the egg. Mix until well combined and set aside.

Step 3: For the sauce, heat the marinara in a pot and add basil and garlic powder. Allow it to simmer for a few minutes to meld the flavors.

Step 4: Once the squash is done roasting, remove it from the oven and allow it to cool slightly. In a blender, pulse the roasted squash until smooth, adding a bit of water if necessary for a creamy consistency.

Step 5: In a 9×13-inch baking dish, spread a thin layer of marinara at the bottom. Lay 3 noodles on top, followed by half of the ricotta filling, half of the pureed squash, and a layer of marinara. Repeat the layers.

Step 6: For the top layer, add the final noodles, cover with the remaining marinara, and sprinkle with extra mozzarella cheese if desired.

Step 7: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden. Let it cool for about 10 minutes before slicing.

Tips & Recipe Variations

Preventing Watery Lasagna: Make sure to drain excess moisture from the ricotta and avoid overlapping the lasagna noodles too much.
Gluten-free Option: Use gluten-free lasagna noodles or thin slices of zucchini for layering.
Herbs: Add fresh basil or parsley for an extra aromatic touch.
Storage: Leftovers can be stored in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through.
Freezing: This lasagna freezes well! Just make sure to wrap it tightly. Thaw in the fridge overnight before reheating.

How to Serve

Serve this Roasted Butternut Squash Lasagna alongside a crisp green salad dressed with olive oil and lemon for texture. A side of garlic bread or a nice glass of red wine can elevate the meal to new heights. For a colorful presentation, garnish with fresh basil leaves on top, and consider offering some grated Parmesan at the table for guests to sprinkle on their portions.

Common Questions

Can I make this recipe ahead of time? Yes! Assemble it a day in advance and keep it covered in the fridge until ready to bake.
Can I freeze the leftovers? Absolutely! Just wrap tightly and store in the freezer for up to three months.
What can I use instead of ricotta? Cottage cheese or a dairy-free alternative work well in this recipe.
How do I prevent the dish from becoming watery? Make sure to drain the ricotta and avoid excess sauce.
Can I make this vegetarian or dairy-free? It’s already vegetarian, and you can use plant-based cheese to make it dairy-free.

Conclusion

There’s nothing quite like the joy that comes from sharing a meal that’s filled with love and memories. This Roasted Butternut Squash Lasagna can warm hearts and homes, just as my grandmother’s did. I invite you to try it, bring your family together, and create your own delicious memories. I’d love to hear how it turns out for you, so don’t hesitate to share your experiences!

“This lasagna is pure comfort food! The roasted squash makes it so flavorful and creamy. I added some crushed red pepper for a little kick, and it turned out amazing. Definitely a new family favorite!”

~ Emily R.