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Butternut Squash Lasagna fresh from the oven

Butternut Squash Lasagna

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Italian Recipes : Dinner Recipes

This is a great meatless dish, or if you have meat eaters in the family you could add a layer of pulled rotisserie chicken. The kids will love the creamy, cheesiness of this recipe. Butternut Squash Lasagna definitely qualifies for the comfort food category and will warm the cockles of your heart! A great spin on the traditional lasagna.

Total Time

1 hr 40 mins

Prepare Time

1 hour

Cook Time

40 mins

Recipe Servings

8

Ingredients of
Butternut Squash Lasagna

  • 12 lasagna noodles
  • 1 large butternut squash
  • 1 cup milk 
  • 1/2 tsp. nutmeg
  • 8 oz. fresh spinach
  • 1 cup chopped onion
  • 500g cottage cheese or ricotta
  • 1 cup shredded parmesan cheese
  • 400g pkg mozzarella cheese shredded (3 cups)
  • 2 large eggs, beaten
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

How to Make
Butternut Squash Lasagna

  1. Cut squash in half lengthwise. Remove seeds and place each half face down on a greased baking pan. Roast at 400° for 45 minutes or until squash is tender. 
  2. Reduce oven to 375° for cooking lasagna.
  3. While squash is in the oven, cook lasagna noodles according to package instructions or use oven ready noodles that require no boiling.
  4. Set noodles and squash aside to cool. Once squash is cool enough to handle, scoop flesh into a food processor and puree until smooth.
  5. Add milk and nutmeg and continue blending until smooth.
  6. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add chopped onion and sauté until tender (5 mins). Add fresh spinach and sauté until spinach wilts (2 mins). Set aside.
  7. Beat 2 eggs in a large mixing bowl. Add cottage cheese, parmesan, 1/2 cup mozzarella, salt, and pepper.
  8. Add spinach mixture to cottage cheese mixture and stir to combine.
  9. Spread a thin layer of butternut squash sauce onto the bottom of a greased 9x13 inch baking pan.
  10. Add a layer of lasagna noodles, followed by 1/2 the cottage cheese mixture and 1/2 cup mozzarella.
  11. Add a layer of butternut squash sauce, followed by 1/2 cup mozzarella. This is where you can add some pulled rotisserie chicken if desired.
  12. Continue with a second layer of noodles, the rest of the cottage cheese mixture, 1/2 cup mozzarella, a layer of butternut squash sauce and ending with a layer of mozzarella on top.
  13. Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes.
  14. If necessary broil for a few minutes to get a nice browning of the cheese on top.
  15. Allow 10-15 minutes to rest and cut and serve.

Notes

This recipe is great meatless or add rotisserie chicken to one layer for the meat eaters in your family.