Recipe for Butternut Squash Lasagna

This delightful butternut squash lasagna offers a meat-free twist, blending cheesy goodness with roasted butternut squash, ricotta, Parmesan, mushrooms, and spinach for a flavorful sauce. It's all held together by layers of comforting mozzarella cheese. Perfect for autumn and a wonderful option for a vegetarian Thanksgiving meal.

Infused with a touch of nutmeg in the sauce and seasoned with dried Italian herbs, you can customize it with your preferred herb blend. Try dried rubbed sage for a complementary flavor to butternut squash or combine sage, thyme, and chives for a unique twist.

This lasagna stands confidently as the main dish, yet pairs beautifully with garlic bread or a crisp green salad. Alternatively, it can be served in smaller portions as a delightful side dish.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1/2 teaspoon ground black pepper, divided

• 1 cup whole milk ricotta cheese

• 3/4 cup grated Parmesan cheese, divided

• 1/2 cup milk, or more, as needed

• 1 teaspoon grated nutmeg

• 12 to 16 lasagna noodles

• 8 to 12 ounces of cleaned and sliced mushrooms (such as portobello, button, or cremini)

• 4 medium garlic cloves, minced or grated

• 10 ounces baby spinach leaves

• 3 cups shredded mozzarella cheese, divided

• 3/4 teaspoon Italian seasoning

• Top it off with fresh basil leaves and Parmesan cheese for garnish.

• 8 cups of diced butternut squash (from a 2 1/2 to 3-pound squash)

Steps to Make It

01.  Collect all the ingredients needed for the recipe.

02.  Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and lightly grease it using oil or olive oil spray.

03.  On the prepared baking sheet, spread out the butternut squash cubes and toss them with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Ensure they're evenly spread in a single layer.

04.  Roast the squash until it's easily pierced with a fork, around 30 minutes. Once done, take it out and lower the oven temperature to 375°F.

05.  As the squash bakes, bring a large pot of water to a boil on high heat. Once boiling, generously salt the water.

06.  Transfer the cooked squash into a food processor, adding ricotta cheese, 1/4 cup of Parmesan cheese, 1/2 cup of milk, and nutmeg. Blend until smooth. If the consistency is too thick, incorporate a few extra tablespoons of milk. Set aside.

07.  Cook the lasagna noodles in the boiling water according to package directions for al dente.

08.  While the pasta cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat.Add the sliced mushrooms and cook for 3 minutes, stirring occasionally. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, then add garlic. Cook until the mushrooms release most of their moisture, around 3 more minutes. Add spinach and cook until wilted, roughly 1 to 2 minutes. Place the vegetables aside to cool down a bit.

09.  Once the noodles are done, drain and lay them gently on a lightly oiled baking sheet or tray, turning them to prevent sticking.

10.  Grease a 2 1/2 to 3-quart baking dish with butter or oil. Spread about one-third of the butternut squash mixture in the dish, then top with 1/2 cup of mozzarella cheese and a sprinkle of Italian seasoning.

11.  Place 3 lasagna noodles (or 4 for a wider dish) over the squash layer.

12.  Drain any excess moisture from the mushroom and spinach mix and spoon half of it over the noodles. Add another 1/2 cup of mozzarella cheese and another sprinkle of Italian seasoning.

13.  Place 3 more lasagna noodles over the veggie layer.

14.  Repeat steps 11 through 14 until you've used the last layer of noodles.

15.  Top the final layer of noodles with the remaining one-third of the butternut squash mixture, followed by 1 cup of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese. Sprinkle another dash of Italian seasoning.

16.  Cover the baking dish tightly with foil, avoiding direct contact with the cheese layer.

17.  Bake the lasagna, covered, for 35 minutes.

18.  Remove the foil and bake the lasagna until the cheese melts and turns lightly brown, around 10 to 15 minutes more.

19.  Let the lasagna cool for 15 to 20 minutes before slicing and serving. Optionally, garnish with extra Parmesan cheese and basil leaves.

Tips

• Baking the butternut squash results in a thicker sauce with less moisture, and the ricotta cheese adds a touch of richness. If you opt for steamed or canned butternut squash purée as a substitute, you might not require the addition of milk.

Recipe Variations

• Whole milk ricotta cheese creates a luxurious sauce, but you can use part-skim milk ricotta as an alternative.
• For a gluten-free version of the lasagna, replace the noodles with thinly sliced zucchini. Arrange 1/8-inch thick zucchini slices on a double layer of paper towels and lightly sprinkle them with salt. Allow them to sit for 10 to 15 minutes, then layer them in the baking dish as instructed in the recipe for noodles.
• Consider using a different leafy green, like Swiss chard, beet greens, or kale, instead of spinach.

Storing Butternut Squash Lasagna

• Store any leftover lasagna in a covered container in the refrigerator within 2 hours and consume it within 3 days.
• For freezing, portion the lasagna into individual servings, place them on a baking sheet, and freeze until solid. Transfer the portions into zip-close freezer bags, label them with the name and date, and store them for up to 2 months. To defrost frozen butternut squash lasagna, place it in the refrigerator overnight.
• When reheating, transfer the lasagna to a baking dish, cover it with foil, and bake in a preheated 350°F oven for approximately 25 to 35 minutes until it's thoroughly heated.

Nutrition Facts (per serving)
360	Calories
13g	Fat
46g	Carbs
17g	Protein