I don't quite understand how I haven't shared this recipe yet?? But better late than never! A fall season favorite in our household, allow me to introduce cozy, creamy, delicious butternut squash vegetable lasagna 🍁.
Butternut Squash Vegetable Lasagna: What's In It
First off, so many veggies! Fresh butternut squash, kale, spinach, onion and garlic. Then all the mozzarella and ricotta.
Oh and also...You may have noticed the lack of marinara sauce. That's because it's PUMPKIN time! That's right. All the autumn flavors up in here. I created a "sauce" using pumpkin puree, splash of milk, ground nutmeg, and ground ginger. Combined with those cooked, seasoned veggies, ricotta chunks and mozzarella, you'll want to cook up this lasagna all year long!
Tips for Perfect Butternut Squash Vegetable Lasagna
Number 1. Undercook those lasagna noodles just a tidge. You definitely don't want to cook them more than al dente other wise they get way too soft after they've baked in the oven.
Number 2. No need to spread the ricotta! Just grab small chunks of it and evenly dot it around the veggies on each layer.
Number 3. Cook the veggies before hand in a skillet. Otherwise, you end up with seriously soggy, under-flavored lasagna.
Ready to get your butternut squash vegetable lasagna on?? Grab the recipe below 👍🏻.
Butternut Squash Vegetable Lasagna
- Total Time: 1 hour
- Yield: Serves 4-6 1x
Description
Cheesy, creamy, vegetarian lasagna chock full of veggies with a white pumpkin sauce so tasty you'll be making this cozy recipe all year long!
Ingredients
- 12 lasagna noodles
- 1 lb butternut squash, peeled and cubed
- ½ yellow onion, diced
- 2 cups baby spinach, roughly chopped
- 2 cups kale, roughly chopped
- 3 garlic cloves, minced
- ¼ cup fresh sage, roughly chopped + extra for garnish
- 1 tablespoon fresh thyme, roughly chopped + extra for garnish
- 1 teaspoon ginger powder
- ¼ teaspoon ground nutmeg
- 1 cup ricotta cheese
- 15 ounces pumpkin puree
- 1 ½ cups skim milk
- 2 cups mozzarella cheese, grated
- ¼ cup parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Get Recipe Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9X13 casserole dish.
- Whisk together pumpkin puree, milk, ginger, and nutmeg in a small bowl until smooth. Set aside.
- Cook lasagna noodles according to box instructions. Rinse with cold water, drain, and set aside.
- While the noodles are boiling, heat olive oil to a large skillet over medium high heat. Stir in butternut squash, and onion. Cook until somewhat softened, about 5 minutes.
- Add sage, thyme, spinach, kale, and garlic. Sprinkle with salt and pepper. Cook until spinach is wilted and garlic is fragrant, about 2 minutes. Remove from heat.
- Spread ¼ cup of pumpkin mixture on the bottom of the prepared casserole dish.
- Lay 3 noodles into the dish, cutting as necessary to fit. Spread evenly with ⅓ of the pumpkin mixture. Evenly sprinkle ⅓ of the cooked vegetable mixture, ⅓ of the ricotta* and top with ½ cup of mozzarella cheese. Repeat this process twice more for two more layers.
- Top final layer with last 3 noodles. Spread with the last of the pumpkin mixture and sprinkle with parmesan cheese and remaining mozzarella cheese.
- Bake for 30 minutes until sauce is bubbling and cheese is golden. Let cool for 10 minutes. Garnish with freshly chopped thyme and sage.
Notes
I just add small chunks of the ricotta sporadically throughout the layer as evenly as possible by hand. No need to spread with a knife!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
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