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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 ingredients.

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

Mix the parmesan and ricotta cheese together in a bowl, then add salt and pepper.

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.

Add squash, salt, and pepper into a bowl and beat with a hand mixer until well-blended.

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

Assemble the lasagna, alternating between pasta sheets, squash mixture, and cheese spread.

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.

Cover with foil before cooking.

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

Bake lasagna for 30 minutes, then remove foil and cook for 25 more minutes uncovered.

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

5 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. 🙂

  3. Kathy
    January 6 at 08:39PM

    Do no-cook lasagne noodles need additional liquid os the dish isn’t dry?

  4. Taylor
    February 21 at 03:39PM

    This lasagna is amazing! I want to make it again, but how is it when it is doubled? I’ve heard some recipes don’t always double well.

    • Ruth Soukup
      February 23 at 10:15AM

      Hi Taylor,
      You can easily double this recipe! But if you freeze it just be aware that it might give off a bit more water when reheated.

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