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Butternut Squash Lasagna

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Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

This super simple butternut squash lasagna has been one of my go-to recipes for years and years now–so long I can’t even remember where I first found it.  It’s a dish so good that it always pleases vegetarians and non-vegetarians alike.

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Even better, it is deceptively easy.  It comes together in just a few minutes, but is still elegant enough to serve to guests.  Plus it makes a great freezer meal if you partially bake it for about 30 minutes, then let cool and wrap well.

This dish is a great way to add some variety into your weekday meals without spending hours in the kitchen.

Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

Here is what you need:

1 package no-cook lasagna noodles
2- 10oz packages frozen cooked squash, thawed
1 15 ounce carton ricotta cheese
2 teaspoons salt, divided
1/2 teaspoon dried sage or 1 tsp fresh
1/2 teaspoon black pepper, divided
3/4 cup shredded Parmesan cheese, divided
1 cup shredded mozzarella cheese
cooking spray

Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

Step 1: In a medium bowl, add 1/2 cup Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon pepper to ricotta cheese and mix well.  Set aside.

Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

Step 2: In mixing bowl, add remaining salt, pepper, and sage to squash.  Beat for approximately 20-30 seconds until well blended.

Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

Step 3: Assemble lasagna.  Coat a square 8×8″ baking dish with cooking spray, then start by placing 2 noodles in the bottom of the dish.  Cover noodles with half of squash mixture, then add 2 more noodles.  Divide ricotta mixture in half and add layer of ricotta over noodles, then add 2 more noodles and repeat layers until the second ricotta layer is at the top. Cover ricotta with mozzarella cheese and remaining Parmesan cheese.

Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

Step 4: Preheat oven to 400 degrees.  Cover lasagna with foil, making sure the foil does not touch the cheese!

Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

Step 5: Bake 30 minutes covered, then remove foil and bake 20-25 minutes more, until lasagna is golden brown.  Let stand 10-15 minutes before serving.

 

 Butternut Squash Lasagna | Easy Dinner Recipe | Vegetarian Lasagna | Freezer Meals | Fall Dinner Recipe

2 Comments

  1. November 2 at 07:48PM

    I’ve been addicted to butternut squash recently! It must be the weather change… and the fact that they’re on sale now. =) Using frozen, pre-cut squash saves a lot of time; this will make my meal rotation this winter for sure!

  2. November 5 at 06:28PM

    Sounds amazing! I want to try this. 🙂

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