introduction
This butternut squash lasagna is creamy, mild, and simple to make. It uses squash purée and ricotta for a soft, comforting filling. It is a good choice for a cozy weeknight or a small dinner.
why make this recipe
This recipe is easy and uses few ingredients. It is lower in fat than a heavy meat lasagna. The squash gives a sweet, smooth taste that many people like. It also makes good leftovers.
how to make Butternut Squash Lasagna
Follow the directions below in order to build and bake the lasagna. Work in simple steps and layer carefully.
Ingredients :
- 4 cups butternut squash puree
- 1 1/2 tbs. sel de cuisine
- 1 tsp. minced garlic
- salt and pepper to taste
- 15 oz. part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 short whole wheat lasagna noodles
- sliced cheese to top (optional)
Directions :
- Preheat oven to 400 degrees F.
- Combine butternut squash puree, sel de cuisine, minced garlic, salt, and pepper; mix well.
- In a second bowl, combine ricotta, 1/4 cup grated Parmesan, salt, and pepper; mix well.
- Coat an 8×8-inch baking dish with cooking spray.
- Spread a little butternut squash on the bottom of the pan.
- Place 2 noodles in the bottom of the dish, overlapping slightly.
- Spread half of the squash mixture over the noodles.
- Layer 2 more noodles on top.
- Spread half of the ricotta mixture over the noodles.
- Repeat layers of noodles, squash, noodles, and ricotta.
- Sprinkle with the remaining 1/4 cup grated Parmesan.
- Bake for 45 minutes.
- Top with sliced cheese and bake or broil for an additional 5-10 minutes.
how to serve Butternut Squash Lasagna
Let the lasagna rest for 10 minutes after it comes out of the oven. Cut into squares and serve warm. Pair it with a simple green salad or steamed vegetables.
how to store Butternut Squash Lasagna
Cover the cooled lasagna tightly with foil or plastic wrap. Store in the fridge for up to 4 days. To freeze, wrap well and freeze for up to 3 months. Thaw in the fridge before reheating.
tips to make Butternut Squash Lasagna
– Use smooth squash purée for easy spreading.
– Taste the squash mix and ricotta and adjust salt and pepper before layering.
– Overlap noodles slightly to avoid gaps.
– Let the lasagna rest so it sets and cuts cleanly.
variation (if any)
You can add spinach between layers for extra greens. For more flavor, mix a little nutmeg into the squash purée. Use shredded mozzarella instead of sliced cheese on top if you like a melty finish.
FAQs
Can I use fresh roasted squash instead of purée?
Yes. Roast and mash the squash until smooth. Measure 4 cups before mixing.
Do I need to cook the noodles first?
Use short lasagna noodles as directed. If they are no-boil noodles, follow package instructions. If regular, cook them until pliable.
Can I make this ahead?
Yes. Assemble the lasagna and keep it covered in the fridge for up to 24 hours before baking.
Can I make this vegan?
Yes. Use a plant-based ricotta and vegan cheese for the top. Check salt and seasoning to taste.
Conclusion
Try this simple squash lasagna recipe for a mild, cozy meal, or see a similar roasted version for more ideas at Roasted Butternut Squash Lasagna | Alexandra’s Kitchen.