Butternut Squash Lasagna

Introduction

This Butternut Squash Lasagna is all the best parts of lasagna but makes use of sweet squash which pairs wonderfully balanced with creamy cheese and tender noodles. It is great served at a family dinner or for company. It's a quick and easy one, you will enjoy it!

Why Make This Recipe

However, I really like this recipe because not only is it tasty but also crammed full of vitamins and minerals. The butternut squash is hints of sweetness and all that cheese… OMG it's just so comforting. Otherwise, you still end up with the same result so use of squash that way to really feel good about what is going into your also great. It is also a fun, comforting meal to cook and enjoy with your family members during weekends!

Butternut Squash Lasagna Recipe

Ingredients:

• THREE POUNDS OF BUTTERNUT SQUASH, peeled cleaned and chopped.
• 2 tablespoons olive oil
• 6 fresh sage leaves, chopped
• 1 teaspoon salt (divided)
• 1/2 teaspoon black pepper, divided
• 1 cup half and half
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 2 cups ricotta cheese
• 2 large eggs
• 1 cup grated Parmesan cheese
• 3 cloves garlic (minced)
• 9-12 oven-ready lasagna noodles
• 2 cups mozzarella (divided)

Directions:

1. Oven 200C (400 F) Combine butternut squash with 1/3 cup olive oil, sage, and of salt in a large bowl; mix well. Spread on a baking sheet and bake for 25-30 minutes or until soft. Then we let it cool a bit before adding this to the blender or food processor. Pour in the half and half, blend it until smooth and creamy. Pour the purée (you will need to do it in several batches) into a bowl and set aside.
2. Mix ricotta, eggs, and half parmesan in a mixing bowl with garlic spinach salt pepper Blend stirring well and smooth.
3. Reduce oven temperature to 375°F (190°C). Spread squash purée in the bottom of a 9×13 inch baking dish to form an even layer. Layer lasagna noddles over the purée.
4. Evenly spread half of the ricotta mixture over noodles. Top with a layer of the squash purée and ¼ cup cheese.
5. Add another third of noodles, spread with remaining ricotta mixture and top with half the squash purée and ¼ cup mozzarella cheese.
6. Top with the last layer of noodles, covering them as best you can; then spread on all the remaining squash purée and sprinkle evenly with 2 tablespoons Parmesan cheese and shredded mozzarella.
7. Then cover the dish with foil and bake for 25 minutes. Take off from heat and bake 15 more minutes, uncovered, until candy brown on high.
8. Let lasagna sit for 10 minutes before slicing. Serve warm and enjoy!

How to Serve Butternut Squash Lasagna

Hot from the oven Butternut Squash Lasagna. Enjoy with a side of green salad and garlic bread for the complete meal. That will satisfy everyone at the table!

Storing Butternut Squash Lasagna

For storing leftovers, just allow the lasagna to cool completely. Wrap well with plastic wrap or foil, and seal tightly in an airtight container. Refrigerate for 3-4 days. You can also freeze it away in an airtight container for up to 3 months. However I took one out to thaw in the fridge overnight before reheating due course.

Tips to Make Butternut Squash Lasagna

 

• It is important to drain the spinach well especially if using frozen, so there isn't too much moisture.
• You can also mix in other vegetables such as mushrooms, zucchini to the filling.
• If you are not loving squashes, feel free to bake it longer!!

Variation

For those of you looking to take a lighter route, cottage cheese is another option that will work well in place of the ricotta. Or you can add taste with variety of herbs like thyme, oregano etc

FAQs

1. Can fresh lasagna noodles be used? You can use fresh noodles, indeed! You Would Just NEED TO COOK LESS TIME.
2. How Long Does It Take To Prepare The Recipe From Start To Finish? This takes an hour to put together and bake plus cooling time.
3. Can this meal be made in advance? Absolutely! This can be put together one day in advance and then baked just before serving.