Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 1 Large Butternut Squash; 1/2 Tsp Salt; 1/4 Tsp Black Pepper; 1 Container Ricotta Cheese; 1 Large Egg; 300 Gram Frozen Spinach - Thawed or Strained; 2 Clove Garlic - Minced; 1 Tsp Italian Seasoning; 3 Cup Mozzarella Cheese - Shredded; 3/4 Cup Parmesan Cheese - Shredded; 2 1/2 Cup Marinara Sauce; Basil - Garnish

Prep: 30 min Cook: 65 min Total: 95 min Serves: 8 7 views

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Main Dishes One Dish Meals

Layers of roasted butternut squash embrace a creamy ricotta filling in this cozy lasagna, making it a delightful twist on a classic favorite. The natural sweetness of the squash pairs beautifully with the savory notes of garlic and Italian herbs, while the gooey mozzarella brings everything together in a warm, melty embrace. Perfect for family gatherings or a comforting weeknight meal, this dish is sure to please both veggie lovers and lasagna enthusiasts alike.

Ingredients

1 Large Butternut Squash
1/2 Tsp Salt
1/4 Tsp Black Pepper
1 Container Ricotta Cheese
1 Large Egg
300 Grams Frozen Spinach - Thawed or Strained
2 Cloves Garlic - Minced
1 Tsp Italian Seasoning
3 Cups Mozzarella Cheese - Shredded
3/4 Cup Parmesan Cheese - Shredded
2 1/2 Cups Marinara Sauce
Basil - Garnish

Directions

Preheat the oven to 400°F. Line two large baking sheets with parchment paper and lightly grease a 9 × 13-inch baking dish.
Peel the squash and cut off the bulb end, reserving it for another recipe. Slice the solid neck lengthwise into sheets about ⅛ inch thick using a sharp knife or a mandoline with its safety guard. Aim for 24–30 slices; smaller pieces can fill gaps.
Arrange the squash slices on the baking sheets, brush lightly with olive oil, and sprinkle with salt and pepper. Roast for 10–15 minutes, until just flexible but still firm enough to lift. Work in batches if needed, then blot away any surface moisture.
Reduce the oven temperature to 375°F. Mix the ricotta, egg, spinach, garlic, Italian seasoning, 1 cup mozzarella, and ½ cup Parmesan.
Spread ½ cup marinara in the baking dish. Add a layer of squash, overlapping the edges slightly. Spread with one-third of the ricotta mixture, ½ cup marinara, and ½ cup mozzarella.
Repeat the squash, ricotta, marinara, and mozzarella layers twice more. Finish with a final layer of squash, the remaining ½ cup marinara, ½ cup mozzarella, and ¼ cup Parmesan.
Cover with foil, tenting it slightly above the cheese. Bake for 30 minutes. Uncover and bake for another 20–25 minutes, until bubbling and a knife slides easily through the squash. If the squash is still firm, cover and bake for another 10 minutes.
Let rest for 20 minutes before slicing to help the layers set. Garnish with fresh basil, if desired.