Prepare to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Butternut Squash Lasagna! Imagine layers of creamy ricotta, sweet roasted butternut squash, and melted cheese creating a symphony of flavors that will make your taste buds dance with joy. This isn't just another lasagna recipe – it's a gourmet twist on a classic that will have your family and friends begging for seconds (and asking for the recipe)!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups butternut squash, cubed
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Roast the butternut squash cubes on a baking sheet. Toss with olive oil, salt, and pepper. Spread evenly and roast for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.
- Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a mixing bowl, combine ricotta cheese with roasted butternut squash, mashing some squash pieces to create a creamy texture. Season with salt, pepper, and a pinch of nutmeg if desired.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Layer lasagna noodles to cover the bottom of the dish, slightly overlapping. Spread a thick layer of the butternut squash-ricotta mixture over the noodles.
- Sprinkle mozzarella and Parmesan cheese over the ricotta layer. Add another layer of marinara sauce.
- Repeat the layering process two more times, ending with a top layer of noodles covered with marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 40 minutes.
- Remove foil and bake for an additional 15-20 minutes until the top is golden brown and cheese is bubbly.
- Remove from oven and let the lasagna rest for 15 minutes before serving. This allows the layers to set and makes cutting easier.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Roasting is Key: Take your time roasting the butternut squash. The caramelization adds depth of flavor and brings out the natural sweetness of the squash.
- Prevent Soggy Layers: Pat your cooked lasagna noodles dry and let them cool slightly before layering to prevent excess moisture.
- Cheese Matters: Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Resting Time is Crucial: Always let the lasagna rest for 15 minutes after baking. This helps the layers set and makes cutting and serving much easier.
- Make Ahead Friendly: This lasagna can be prepared in advance and refrigerated. Just add 10-15 minutes to the baking time if cooking from cold.
- Customize Your Spices: Add a pinch of nutmeg or dried thyme to the ricotta mixture for an extra flavor dimension.
- Perfect Portion Control: This recipe serves 8, but can be easily scaled up or down depending on your needs.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
