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Butternut Squash Vegetable Lasagna

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Indulge in this comforting Butternut Squash Vegetable Lasagna, a delightful blend of roasted butternut squash, fresh veggies, and creamy cheeses layered between tender lasagna noodles. Perfect for chilly nights, this dish is not only a feast for the eyes with its vibrant colors but also for the palate. It’s easy to prepare and sure to become a family favorite, leaving everyone asking for more!

Ingredients

Scale
  • 2 cups butternut squash, peeled and diced
  • 1 cup zucchini, sliced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 15 oz ricotta cheese
  • 2 cups marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 9 lasagna noodles (no-boil or traditional)
  • 2 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; roast until tender (about 25 minutes).
  2. Sauté zucchini and mushrooms in a skillet over medium heat with olive oil until softened; add spinach and cook until wilted.
  3. In a bowl, combine ricotta cheese with an egg, half of the Parmesan cheese, salt, and pepper.
  4. Spread marinara sauce at the bottom of a baking dish. Layer with noodles, roasted squash, sautéed veggies, ricotta mixture, and mozzarella. Repeat layers.
  5. Cover with foil and bake at 375°F (190°C) for about 30 minutes. Uncover, sprinkle remaining mozzarella on top, and bake for an additional 15 minutes until bubbly.

Nutrition

Keywords: For added flavor depth, consider roasting the vegetables longer until slightly caramelized. Substitute butternut squash with other seasonal vegetables like sweet potatoes or use gluten-free noodles if needed. Allow lasagna to set before slicing for cleaner pieces.

Find it online: https://onedaycooking.com/irresistible-butternut-squash-vegetable-lasagna-recipe/