Posted by Ruth Soukup | Main Course Recipes, Our Most Popular Recipes, Vegetarian-Friendly Recipes | 8
Craving lasagna but want something lighter? This Butternut Squash Lasagna is simple, quick, and freezer friendly — a vegetarian dish for everyone.
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.
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.
Easy Butternut Squash Lasagna
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
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!
5 from 1 vote
Butternut Squash Lasagna
Deceptively simple, this family pleasing meatless dish comes together in just minutes!
Course Main Course
Cuisine American
Keyword Butternut Squash Lasagna
Prep Time 7 minutes
Cook Time 55 minutes
Total Time 1 hour 2 minutes
Servings 4 people
Ingredients
- 1 package no-cook lasagna noodles
- 2- 10 oz packages frozen cooked squash thawed
- 1 15 oz 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
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 8x8" 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!
Other recipes you’ll love:
- Pasta with Creamy Basil Sauce
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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