Roasted Butternut Squash Lasagna Recipe

Published Oct 31, 2024 By Elle Ann

Image Credit: Ambitious Kitchen via YouTube

This recipe by Ambitious Kitchen on YouTube will surely be a hit in your next family mealtime, and I bet even picky eaters will start loving veggies, that’s how good this dish tastes. It has the perfect balance of sweet and savory flavors and is packed with warming spices which also makes this a great Fall dish idea.

So the next time you can’t decide about what dish to serve for your family dinner, make sure to try this recipe, and I guarantee you everyone will love this. You can also improve this recipe as you like by adding in more cheese or even incorporating some meat to the ingredients, leftover works, too. Learn how now and see for yourself.

Ingredients for Butternut Squash Lasagna:

Roasted Veggies

1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, thinly sliced
8 oz of baby bella mushrooms, sliced
2 medium zucchini, sliced and quartered
½ tsp of garlic powder
Salt and pepper, to taste
2 tbsp of olive oil

Butternut Squash Layer

1 large butternut squash
2/3 cup of milk
1 tbsp of brown sugar
¼ tsp of cinnamon
¼ tsp of nutmeg
¼ tsp of ginger
¼ tsp of allspice
½ tsp of salt
Salt and pepper, to taste

Ricotta Mixture

1 (15 oz) container of ricotta
1 egg
½ tsp of salt

Layers

3 cups of shredded mozzarella cheese, divided
½ cup of grated parmesan cheese, divided
10 lasagna noodles

How to Make Butternut Squash Lasagna:

Step 1

Preheat your oven to 400°F, then line a large baking sheet with parchment paper, and spread out the veggies for roasting. Drizzle the veggies with olive oil, then season them with garlic powder, salt, and pepper, and toss them until well coated, and set aside.

Step 2

Cut off both ends of the butternut squash, then cut it in half vertically, and scoop out the seeds. Place the butternut halves on a medium-sized baking sheet lined with parchment paper with their cut side down, then place it in the preheated oven along with the veggies for roasting, and let them roast for about 30 minutes or until slightly golden.

Step 3

Remove them from the oven and allow them to cool down. Scoop out the flesh of the butternut squash, then transfer it into a blender or food processor, and add in the milk, brown sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper. Blend them until smooth, then set the mixture aside, and cook the lasagna noodles.

Step 4

In a small bowl, add the ricotta, egg, salt, and pepper, then mix them until well combined, and set aside. Assemble the lasagna by spreading ¾ cup of the butternut squash mixture on the bottom of a 9×13-inch baking dish, then place 5 cooked lasagna on top, and spread half of the ricotta cheese mixture over them followed by half of the roasted veggies.

Step 5

Sprinkle ¾ cup of shredded mozzarella, then add 1 heaping cup of the butternut squash mixture on top, and sprinkle with ¼ cup of parmesan cheese. Repeat the layers once more and finish the lasagna by using all of the remaining ingredients, then cover the baking dish with foil, and let the lasagna bake in the oven for about 25 minutes.

Step 6

Remove the foil, then let it continue to bake for an additional 15 to 20 minutes or until the cheese starts to brown, and then top it with more parmesan cheese. Garnish it with chopped basil or parsley if desired, then let it cool for about 15 to 20 minutes, and serve. Enjoy!