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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.
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.
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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.
Butternut Squash Lasagna
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
- 15 ounce ricotta cheese
- 2 tsp salt, divided
- 1/2 tsp dried sage
- 1/2 tsp black pepper, divided
- 3/4 cup shredded parmesan cheese, divided
- 8 oz 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.
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Do you have a go-to lasagna recipe you love?
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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:(
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bravery to go ahead and give you a shout out from Atascocita Texas!
Just wanted to mention keep up the great job!