Roasted Butternut Squash Lasagna
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Roasted Butternut Squash Lasagna
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This cheesy, flavorful, butternut squash lasagna with spinach, mushrooms, onions, and three different types of cheese is the essence of fall!
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Ingredients
FOR THE BUTTERNUT SQUASH LAYER:
- 1 (large) butternut squash (about 3 ½ - 4 pounds)
- 1-2 tablespoons olive oil
- ⅔ cup milk
- 1 teaspoon thyme or ½ teaspoon dried thyme leaves, fresh leaves
- 2 sage or ¼ teaspoon dried sage, fresh leaves
- ¾ teaspoon kosher salt
- black pepper dash, ground
FOR THE MUSHROOM LAYER:
- ¼ cup butter salted, ½ of a stick
- 2 large yellow onion thinly sliced
- 8 ounces baby bella mushrooms or white button mushrooms; sliced
- ½ teaspoon thyme or ¼ teaspoon dried thyme, chopped fresh leaves
- 1 sage chopped (or ⅛ teaspoon dried sage, fresh leaf
- kosher salt to taste
- ground black pepper to taste
FOR THE RICOTTA SPINACH LAYER:
- 1 (10 ounce) spinach frozen, chopped, thawed; package
- 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese, extra liquid strained)
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- 1 large egg lightly beaten
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
FOR ASSEMBLING:
- 1 (12 ounce) lasagna noodles you probably will not need the entire box; I use 10 noodles total, no-boil, oven ready; package
- 1 ½ cups mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- parsley optional garnish, chopped fresh, or other herbs
Instructions
- Preheat oven to 400°F. Grease a deep 13 x 9-inch baking dish; set aside.
PREPARE THE BUTTERNUT SQUASH:
- Slice squash vertically down the center, and scoop out the seeds. Rub olive oil all over the squash, and place the halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 50-60 minutes, or until very tender.
- Allow squash to cool, peel the skin off, and transfer the flesh to a food processor or blender.
- Add the milk, thyme, sage, salt, and pepper. Blend until smooth; set aside.
PREPARE THE MUSHROOMS:
- Melt the butter in a large skillet over medium-high heat. Add the onions and saute until soft, about 8 minutes. Increase the heat to high, add the mushrooms, thyme, and sage, and cook until tender, about 3 more minutes. Remove from the heat. Season with salt and pepper to taste. Set aside.
PREPARE THE RICOTTA SPINACH LAYER:
- Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
- Add ricotta, mozzarella, Parmesan, egg, salt, garlic powder, and nutmeg to the bowl with the spinach. Stir really well with a fork to combine.
ASSEMBLE THE LASAGNA:
- Spread about ¾ cup of the butternut squash mixture on the bottom of the prepared baking dish. Top with a layer of no-boil lasagna noodles (using as many as you need to cover a single layer in the dish), ½ of the ricotta mixture, and ½ of the mushroom mixture.
- Add a heaping 1 cup of the butternut squash mixture on top, another layer of noodles, the remaining ricotta mixture, and the remaining mushrooms.
- Spread any remaining butternut squash on top. Finish with 1 ½ cups of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese.
- Cover the dish with foil.
- Bake for 25 minutes. Remove the cover and bake for about 15 more minutes, until the filing is hot and bubbly and the cheese on top is nicely browned.
- Let stand for at least 15 minutes before slicing and serving. Garnish with additional chopped fresh herbs, if desired.
Nutrition Information
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Serving
1slice
Calories
417kcal
(21%)
Carbohydrates
26g
(9%)
Protein
22g
(44%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
108mg
(36%)
Sodium
828mg
(35%)
Potassium
443mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4941IU
(99%)
Vitamin C
5mg
(6%)
Calcium
425mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 417kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 828mg | 35% |
| Potassium | 443mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4941IU | 99% |
| Vitamin C | 5mg | 6% |
| Calcium | 425mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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