Butternut squash lasagna is a flavorful twist to the Italian classic. Made vegetarian friendly with healthy ingredients and easy to make.
Experience the ultimate comfort food with a unique twist – butternut squash lasagna. This nutty and hearty dish is sure to delight your taste buds and satisfy your craving for a warm and comforting meal.
Made with layers of rich and creamy butternut squash puree, gooey cheese, and perfectly cooked lasagna noodles, this dish is a delightful combination of flavors and textures. The sweetness of the butternut squash pairs beautifully with the savory cheese.
Butternut Squash Lasagna is not only delicious but incredibly nutritious as well. Packed with vitamins, minerals, and fiber, butternut squash is a superfood that offers numerous health benefits. It’s low in calories and high in antioxidants, making it the perfect addition to any well-balanced diet.*
Whether you’re a vegetarian, looking to incorporate more vegetables into your meals, or simply craving a comforting and flavorful dish, butternut squash lasagna is a must-try.
How To Make Butternut Squash Lasagna
Ingredients needed
- Lasagna pasta noodles
- Mushrooms
- Butternut squash
- Mozzarella cheese
- Ricotta cheese
- Basil
- Yellow bell pepper
- Kale
- Milk
Variations & tips for the recipe
- The kale is strictly to sneak in some cruciferous veggies in the dish. They can easily be swapped out for something you love such as spinach or broccoli if you desire. The key is to cook the ingredients prior to remove the excess water. If you do not do this the lasagna will end up watery, not pretty.
- Bell pepper is added for a touch of sweetness with the greens in the lasagna. Red and orange bell peppers both have a sweeter taste than green.
- All the dairy in the recipe is whole milk dairy. Not only for flavor but when it comes to melting whole milk products perform much better.
Making the butternut squash lasagna recipe
- First, preheat the oven to 400F. Slice the butternut squash in half, remove the seeds and brush the flesh with oil. Now, place flesh or orange side down on a baking sheet. Bake for 1-2 hours or until the flesh is easily pierced with a fork.
- While the squash is cooking prep the other ingredients. With the mushrooms you can leave them whole or chop them up finely. In this recipe I chopped them. Now, in a pan add the mushroom to a hot pan and allow the water to come out of them. Continue mixing until all the water has evaporated.
- Then, add a little oil and diced bell pepper. Season with salt and pepper. Cook on medium high for about 3 minutes then add in chopped kale. Cook everything together until all the ingredients have withered. This is a very important step to remove all the excess water from the veggies.
- Next, turn off the heat and stir in chopped basil in the recipe. Season everything with salt and pepper to taste.
- Once the squash is ready remove half the flesh from one squash. In a blender, add the cook squash and mix with milk. Season to taste with salt.
- Now, cook the lasagna noodles according to the package directions.
- In a 16×9 baking dish start to layer the ingredients. A little butternut squash on the bottom, noodles, veggie filling, ricotta, mozzarella, noodles then repeat. The last layer should be noodles, sauce and cheese. No need to put the veggies on top so use all of them in the center.
- Place the lasagna in the oven at 350F and bake for 25-30 minutes allowing the cheese to melt on top. Lastly, allow the lasagna to cool before serving.
Great veggie dishes you’ll love
- Meatless Baked Ziti
- Vegetable Stew
- Roasted Butternut Squash Soup (use the other half of the butternut squash)
- Spicy Butternut Squash Soup
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Butternut Squash Lasagna
Butternut squash lasagna is a flavorful twist to the Italian classic. Made vegetarian friendly with healthy ingredients and easy to make.
Equipment
- 16×9 Baking Dish
Ingredients
- 1 pack lasagna noodles
- 8 ounce baby bella mushrooms, chopped
- 1 medium butternut squash, half (approx. 415g)
- 1 medium yellow bell pepper, deseeded & diced
- 1 bunch kale, stems removed & chopped
- 1/2 cup basil, chopped
- 1 cup ricotta cheese
- 2 cup mozzarella, shredded
- 1 cup milk
- salt & pepper to taste
Instructions
- First, preheat the oven to 400℉. Slice the butternut squash in half, remove the seeds and brush the flesh with oil. Now, place flesh or orange side down on a baking sheet. Bake for 1-2 hours or until the flesh is easily pierced with a fork.
- While the squash is cooking prep the other ingredients. With the mushrooms you can leave them whole or chop them up finely. In this recipe I chopped them. Now, in a pan add the mushroom to a hot pan and allow the water to come out of them. Continue mixing until all the water has evaporated.
- Then, add a little oil and diced bell pepper. Season with salt and pepper. Cook on medium high for about 3 minutes then add in chopped kale. Cook everything together until all the ingredients have withered. This is a very important step to remove all the excess water from the veggies.
- Next, turn off the heat and stir in chopped basil in the recipe. Season everything with salt and pepper to taste.
- Once the squash is ready remove half the flesh from one squash. In a blender, add the cook squash and mix with milk. Season to taste with salt.
- Now, cook the lasagna noodles according to the package directions.
- In a 16×9 baking dish start to layer the ingredients. A little butternut squash on the bottom, noodles, veggie filling, ricotta, mozzarella, noodles then repeat. The last layer should be noodles, sauce and cheese. No need to put the veggies on top so use all of them in the center. Note: cut noodles for even layering.
- Place the lasagna in the oven at 350℉ and bake for 25-30 minutes allowing the cheese to melt on top. Lastly, allow the lasagna to cool before serving.
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