Roasted butternut squash lasagna is a warming, comforting meal for chilly fall nights when you want to feel extra cozy. And it’s a wonderful way to incorporate in-season butternut squash in a recipe that’s more creative than just another squash soup.
To save yourself time, you can prepare part of this recipe the day before you’d like to make it. The butternut squash and other vegetables can all be roasted in advance and stored in the fridge until you want to compile the rest of the recipe, which will make your dinner prep a lot smoother and quicker. And don’t worry if you have lots of leftovers. This roasted butternut squash lasagna recipe is freezer-friendly, so save some pieces of lasagna for the future when you need to grab an easy meal.
Related: This Butternut Squash and Goat Cheese Galette is the Perfect Meatless Main
ingredients
Butternut Squash Sauce:
Ricotta Mixture:
Roasted Veggies:
Additional Ingredients:
directions
Preheat the oven to 400 F.
Slice the squash in half lengthwise, scoop out the seeds and rub the orange flesh lightly with a bit of extra virgin olive oil. Place the two halves face down in a baking dish and add ¼ cup of water to the baking dish. Roast for 30-45 minutes or until the squash is soft inside and cooked through.
Place the shallot and garlic cloves in a small baking dish and rub with a bit of extra virgin olive oil. Roast for 20 minutes, or until they are soft and golden brown.
Line a baking sheet with parchment paper. Spread the zucchini and red pepper out on the baking sheet and toss with extra virgin olive oil and a pinch of sea salt and pepper to season. Roast for 20 minutes, check and give them a few more minutes if needed. You want the zucchini and red pepper to be tender and starting to caramelize on the edges, but they do not need to be well done.
Meanwhile, prepare the lasagna noodles and ricotta mixture. Cook lasagna noodles according to the package instructions but only cook until al dente (about 2 minutes less than the full cook time), you do not want them to be fully cooked through. Drain the noodles and immediately spread out on a lightly oiled (or parchment-lined) baking sheet to cool and set aside.
For the ricotta mixture: Combine the ricotta in a mixing bowl with the mozzarella cheese, parmesan, egg and sea salt. Stir together to combine so it’s a creamy consistency.
Prepare the squash sauce: Once the squash is cooked, scoop the orange flesh out of the skin into a food processor and blend with the roasted shallot and garlic, milk and sea salt until smooth and creamy.
Lower oven to 375 F.
Assemble the lasagna: Spread ½ cup of the butternut squash mixture out on the bottom of a baking dish. Place 4 lasagna noodles down on top.
Spread half of the ricotta mixture over top. Then add half of the roasted vegetables. Sprinkle ½ cup of mozzarella cheese over top.
Spread 1 cup of the butternut squash mixture over top. Then place another layer of lasagna noodles over top.
Repeat the layering for the 2nd layer: Spread the other ½ of the ricotta mixture over top, the remaining half of the roasted vegetables, and then ½ cup mozzarella cheese. Spread another cup of the butternut squash mixture over top. Put another layer of lasagna noodles on top for the 3rd layer. Spread the remaining butternut squash mixture over top of the noodles. Then sprinkle with mozzarella cheese and the parmesan.
Cover with a sheet of parchment paper and then foil over top and bake for 30 minutes. Remove the parchment and foil and bake for another 15 minutes, until lightly golden and bubbling.