Cozy Roasted Vegetable Butternut Squash Lasagna
User Reviews
4.8
97 reviews
Excellent
Cozy Roasted Vegetable Butternut Squash Lasagna
Report
This recipe layers roasted vegetables and a spiced butternut squash mixture with ricotta and mozzarella cheeses in a lasagna format. The roasted red and yellow bell peppers, onion, baby bella mushrooms, and zucchini add savory depth while the butternut squash provides sweetness and warmth. The texture is creamy and tender, balanced by the layers of cooked lasagna noodles and melted cheese for a comforting dish suitable for cooler days.
Description
Cozy Roasted Vegetable Butternut Squash Lasagna starts by roasting a variety of vegetables including bell peppers, onion, mushrooms, and zucchini with olive oil and garlic powder until just tender. A butternut squash puree is prepared with warming spices such as cinnamon, nutmeg, ginger, and allspice, sweetened lightly with brown sugar or maple syrup, and seasoned with salt and pepper. The lasagna layers alternate the roasted veggies with this squash mixture, ricotta cheese mixed with egg and seasoning, cooked lasagna noodles, and mozzarella and Parmesan cheese.
The final dish melds the naturally sweet, spiced flavor of the butternut squash with the earthiness of roasted vegetables and creamy cheese layers. Its texture balances softness from the squash puree and ricotta with slight chewiness of noodles and slight bite from the roasted vegetables. This lasagna works well as a hearty main dish for vegetarians or anyone seeking a vegetable-forward meal.
For convenience, the recipe suggests reheating strategies, make-ahead tips, and freezing instructions to streamline preparation and storage, which is useful for planning leftovers or batch cooking.
Share:
Ingredients
- For the roasted veggies:
- 1 red bell pepper julienned or cut into chunks
- 1 yellow bell pepper or orange bell pepper, julienned or cut into chunks
- 1 red onion thinly sliced
- 8 ounces baby bella mushroom sliced
- 2 zucchini medium, sliced and quartered
- ½ teaspoon garlic powder
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- For the butternut squash layer:
- 1 butternut squash large, at least 3 pounds
- ⅔ cup milk unsweetened almond milk preferred, but any milk works
- 1 tablespoon brown sugar or coconut sugar, or pure maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- black pepper freshly ground
- For the noodles:
- 10 lasagna noodles
- For the ricotta mixture:
- 1 ricotta cheese 15 ounce container
- 1 egg
- ½ teaspoon salt
- black pepper freshly ground
- For the layers:
- 3 cups mozzarella cheese shredded, divided, approximately 12 ounces
- 1/2 cup Parmesan Cheese grated, divided
- TO GARNISH:
- parsley fresh chopped
Instructions
- Preheat the oven to 400 degrees F.
- Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash.
- Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper.
- Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven.
- Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside.
- Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!)
- In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside.
- To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese.
- Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12.
Notes
- Roast all the vegetables ahead of time to reduce assembly time when making the lasagna.
- This lasagna can be made in advance and refrigerated before baking.
- Freeze the assembled or fully cooked lasagna for convenient future meals following the recommended freezing methods.
Nutrition Information
Show Details
Serving
1serving (based on 12)
Calories
300cal
(15%)
Carbohydrates
28.7g
(10%)
Protein
15.4g
(31%)
Fat
14.7g
(23%)
Saturated Fat
7.5g
(38%)
Fiber
3.1g
(12%)
Sugar
4.9g
(10%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving (based on 12) | |
| Calories | 300cal | 15% |
| Carbohydrates | 28.7g | 10% |
| Protein | 15.4g | 31% |
| Fat | 14.7g | 23% |
| Saturated Fat | 7.5g | 38% |
| Fiber | 3.1g | 12% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
97 reviews
Excellent
Other Recipes
You'll Also Love
