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Roasted Butternut Squash Lasagna

Irresistible Roasted Butternut Squash Lasagna You'll Crave

This Roasted Butternut Squash Lasagna is a comforting, vegetarian dish that delights with roasted squash and fresh spinach.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 1 Butternut Squash choose one with a long neck for uniform planks
  • 2 tablespoons Olive Oil for roasting and sautéing
  • 1 teaspoon Kosher Salt adjust based on dietary needs
  • 1/2 teaspoon Ground Black Pepper
  • 2 cloves Garlic minced, fresh is best
  • 6 ounces Fresh Spinach can be swapped with other greens
  • 2 tablespoons Butter unsalted or salted based on preference
  • 1/4 cup Whole Wheat White Flour substitutes allowed
  • 2 cups Plant-Based Milk almond or soy milk works well
  • 1/4 teaspoon Ground Nutmeg
  • 1 leaf Bay Leaf remove before serving
For the Cheese Mixture
  • 15 ounces Part-Skim Ricotta Cheese substitute with cottage cheese if desired
  • 1 tablespoon Lemon Zest fresh zest preferred
  • 2 cups Shredded Mozzarella Cheese use low-fat if desired
  • 1/4 cup Grated Parmesan Cheese optional based on preference
  • 1 teaspoon Fresh Sage or dried if needed
  • 1 teaspoon Fresh Rosemary or dried if needed
For Assembly
  • 9 sheets No-Cook Lasagna Noodles choose ones that match dietary needs

Equipment

  • Oven
  • Roasting pan
  • Large bowl
  • Large skillet
  • medium saucepan
  • whisk
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Peel, seed, and slice the butternut squash into ¼-inch planks. Toss with olive oil, kosher salt, and pepper and roast for 15–20 minutes.
  2. In a large skillet, heat a tablespoon of olive oil. Sauté minced garlic for 1 minute, add spinach and cook until wilted, about 2–3 minutes.
  3. Melt 2 tablespoons of butter in a saucepan, whisk in flour for 1–2 minutes, then gradually add plant-based milk and stir until thickened. Add nutmeg and bay leaf.
  4. In a mixing bowl, combine ricotta cheese, lemon zest, sage, rosemary, half of the mozzarella, and Parmesan. Season with salt and pepper.
  5. In a greased baking dish, layer a thin layer of sauce, no-cook noodles, roasted squash, spinach, and ricotta mix. Repeat layers, finishing with noodles and sauce.
  6. Cover with foil and bake at 400°F (200°C) for 35–40 minutes. Remove foil for the last 10 minutes for a golden top. Let rest for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 3500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Ensure squash is cut evenly for consistent roasting. Consider using fresh herbs for better flavor. Customize with your favorite veggies if desired.

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