Name: Butternut Squash Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed; 12 lasagna noodles; 2 cups ricotta cheese; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups marinara sauce; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley (optional, for garnish)

This Butternut Squash Lasagna is a comforting, hearty dish perfect for autumn dinners. With layers of roasted butternut squash, creamy ricotta, and a savory marinara sauce, it’s a lighter, vegetable-packed twist on the classic lasagna. The squash adds a subtle sweetness, complemented by the richness of mozzarella and Parmesan cheeses. Ideal for a cozy dinner, it’s also great for meal prep, making it perfect for busy weeks. The layers come together beautifully for a delicious, filling meal that’s sure to be a family favorite.

Recipe Tips and Tricks:

Roast the squash until tender for maximum flavor.
Use fresh lasagna noodles for a smoother texture.
Add a pinch of nutmeg to enhance the squash flavor.
Make ahead and refrigerate overnight for extra convenience.

Yield: 6 Serves

Butternut Squash Lasagna

A comforting, vegetable-packed twist on classic lasagna, with roasted butternut squash, ricotta, and marinara sauce.

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

1 medium butternut squash, peeled and cubed
12 lasagna noodles
2 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups marinara sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley (optional, for garnish)

Instructions

Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and basil. Roast for 20-25 minutes until soft and golden.
Cook lasagna noodles according to package instructions, drain and set aside.
In a bowl, combine ricotta, 2 cups mozzarella, Parmesan, garlic, and a pinch of salt and pepper.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Layer with noodles, ricotta mixture, roasted squash, and sauce. Repeat the layers, finishing with mozzarella on top.
Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes to brown the cheese.
Let cool for 10 minutes before serving. Garnish with fresh parsley.

Notes

For a gluten-free version, use gluten-free lasagna noodles.
This dish can be made in advance and stored in the fridge for up to 3 days.
For extra flavor, try adding fresh spinach or mushrooms to the layers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 574Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 70mgSodium 1112mgCarbohydrates 56gFiber 5gSugar 7gProtein 33g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.