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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 is one of those dishes that always pleases vegetarians and non-vegetarians alike.
DIG DEEPER
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Even better, even though it seems like a lot of work, it is deceptively easy. It come together in just a few minutes but is still elegant enough to serve to guests. It is also a great one to freeze–just partially bake it for about 30 minutes, then let cool and wrap well.
Here is what you need:
1 package no-cook lasagna noodles 2 packages frozen cooked squash, thawed 1 15 ounce carton ricotta cheese 2 teaspoons salt, divided 1/2 teaspoon dried sage 1/2 teaspoon black pepper, divided 3/4 cup shredded parmesan cheese, divided 1 8oz package shredded mozzarella cheese cooking spray
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.
Step 2: In mixing bowl, add remaining salt, pepper, and sage to squash. Beat for approximately 20-30 seconds until well blended.
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.
Step 4: Preheat oven to 400 degrees. Cover lasagna with foil, making sure the foil does not touch the cheese!
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.
Recipe: Butternut Squash Lasagna
Summary: Deceptively simple, this family pleasing meatless dish comes together in just minutes!
Ingredients
- 1 package no-cook lasagna noodles
- 2 packages frozen cooked squash, thawed
- 1 15 ounce carton ricotta cheese
- 2 teaspoons salt, divided
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper, divided
- 3/4 cup shredded parmesan cheese, divided
- 1 8oz package shredded mozzarella cheese
- cooking spray
Instructions
- 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.
- In mixing bowl, add remaining salt, pepper, and sage to squash. Beat for approximately 20-30 seconds until well blended.
- 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.
- Preheat oven to 400 degrees. Cover lasagna with foil, making sure the foil does not touch the cheese!
- 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.
Preparation time: 15 minute(s)
Cooking time: 55 minute(s)
Number of servings (yield): 6
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Do you have a go-to lasagna recipe you love?
I love fall cooking! Can’t wait to try this, thanks for sharing :).
You’re welcome Christine! Let me know how you like it! 🙂
Yum! I need to make this.
What an awesome recipe. I don’t think I’ve ever seen anything like this. I love that it’s the kind of thing I could use for a big dinner with a few of my friends—half of whom are vegetarian. They’d so love this.
Oh, and I totally agree with Christine—Fall can’t come soon enough.
Thanks for sharing, Ruth!
– Candice
How much squash is in the packages? I was wondering how much fresh butternut squash to use as an equivalent.
Thanks!
It is probably about the equivalent of 2 whole butternut squashes. You would probably have to roast them or cook it somehow first. Let me know how it turns out!
Jesse, I made it last night with fresh butternut squash & about a cup of shredded chicken. I only used one med butternut squash, and I was pressing everything down to fit in the 8×8. I think one should be just fine.
Made this tonight! Used feta instead of ricotta and added some chopped (cooked) chicken. It turned out so yummy!! Thanks for sharing this recipe 🙂
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I LOVE this recipe…who wouldn’t love lasagna and squash in one recipe! And it would be perfect for my new link party. This link party is called ‘Required Ingredient Recipe Link Party’ and I’ll be holding it every Sunday, starting right now.
The idea is to focus on a single ingredient each week and I’m starting off with cheese because everyone loves cheese!
I’m planning to do a ton of promotion to get this link party off the ground, so any recipes you post should get lots of attention.
Regardless of if you link up or not, I’m pinning this recipe! Yum!
Hope to see you at the link party…
http://futureexpat.com/2013/10/required-ingredient-cheese/
Silly question but can you taste the squash???
This sounds good! Do you think it would work using pumpkin puree? Or would that be too runny?
Greetings! I’ve been reading your blog for a while now and finally got the
bravery to go ahead and give you a shout out from Atascocita Texas!
Just wanted to mention keep up the great job!
I’d like to make this for a larger crowd, so I’d like to make 9×13. How would the quantities and times change? I wanted to check because I used no boil noodles for a recipe for another 9×13, and my noodles came out stiff/overdone:(