Description
This Butternut Squash Lasagna is a comforting, flavorful vegetarian dish that layers roasted butternut squash puree, creamy ricotta and spinach mixture, no-boil lasagna noodles, and shredded mozzarella cheese. Finished with browned butter and fresh sage, it makes a perfect hearty meal ideal for a cozy family dinner or special occasion.
Ingredients
Scale
Butternut Squash and Roasting
- 8 cups chopped butternut squash (about 3 lbs.)
- 2 Tbsp olive oil
- 1/4 tsp cayenne pepper
Cheese and Dairy
- 1/4 cup butter, plus more for greasing
- 2 (15-oz.) containers whole-milk ricotta cheese
- 4 oz Parmesan cheese, grated (about 1 cup)
- 3 large eggs
- 1 lb fresh mozzarella cheese, shredded (about 4 cups)
Other Ingredients
- 1/2 tsp kosher salt
- 1 (15-oz.) pkg frozen chopped spinach, thawed and drained
- 1 1/2 tsp chopped fresh sage, plus more leaves for garnish
- 1 (9-oz.) pkg no-boil lasagna noodles
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F. Toss the chopped butternut squash with olive oil and cayenne pepper on a baking sheet, then roast for 35 minutes or until the squash is tender and caramelized.
- Brown the Butter: Melt the butter in a saucepan over medium heat. Cook it for 4–5 minutes until it becomes browned and aromatic, then remove from heat to prevent burning.
- Prepare Ricotta Mixture: In a food processor, blend ricotta cheese, grated Parmesan, eggs, and kosher salt until smooth. Transfer this mixture to a bowl and fold in the thawed and drained spinach along with the chopped fresh sage.
- Puree Roasted Squash: Pulse the roasted butternut squash in the food processor to create a smooth puree. Add the browned butter and pulse again to combine, then transfer this to a separate bowl.
- Assemble the Lasagna: Grease a 13×9-inch baking dish with butter. Spread 3/4 cup of the squash puree evenly on the bottom. Layer with 3 no-boil lasagna noodles, 1 3/4 cups ricotta mixture, 3/4 cup squash puree, and 1 1/3 cups shredded mozzarella cheese. Repeat these layers twice, finishing with mozzarella on top.
- Bake the Lasagna: Cover the dish with greased foil and place it on a foil-lined baking sheet to catch drips. Bake for 30 minutes (or 45 minutes if the lasagna was chilled beforehand). Remove the foil and bake uncovered for an additional 20–25 minutes until the top is golden and bubbly.
- Rest and Garnish: Allow the lasagna to rest for 10 minutes before serving to let it set. Garnish with fresh sage leaves for a fragrant and attractive finish.
Notes
- Make sure to thoroughly drain the spinach to avoid excess moisture in the lasagna.
- You can prepare the lasagna a day ahead and refrigerate before baking; just add extra baking time if baking from cold.
- For a spicier kick, adjust the cayenne pepper to your taste.
- Use no-boil noodles as directed for easier assembly and texture.
- Browned butter adds rich flavor but be careful not to burn it.
- Allowing the lasagna to rest before serving helps it set and slice better.
