Description
Hearty roasted vegetable butternut squash lasagna delivers Italian comfort with Mediterranean vegetable layers and creamy ricotta. Seasonal ingredients and bold herbs create a satisfying meal that will delight you at first bite.
Ingredients
Scale
- 1 large butternut squash (at least 3 pounds or 1.4 kg)
- 2 medium zucchini, sliced and quartered
- 8 oz (226 g) baby bella mushrooms, sliced
- 1 red bell pepper, julienned or cut into chunks
- 1 yellow or orange bell pepper, julienned or cut into chunks
- 1 red onion, thinly sliced
- 10 lasagna noodles
- 3 cups (12 oz or 340 g) shredded mozzarella cheese
- 1 (15 oz or 425 g) container ricotta cheese
- ½ cup (57 g) grated parmesan cheese
- 2 tbsps olive oil
- ⅔ cup (158 ml) milk (unsweetened almond milk or any milk)
- 1 egg
- 1 tbsp brown sugar or coconut sugar (or pure maple syrup)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- Freshly ground salt and pepper
- Fresh chopped parsley (for garnish)
Instructions
- Roasting Vegetables: Preheat oven to 400°F (200°C). Distribute chopped vegetables on a parchment-lined baking sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper.
- Preparing Butternut Squash: Slice squash lengthwise, remove seeds, and place flesh-side down on a second parchment-lined baking sheet.
- Vegetable Transformation: Roast vegetables for 30 minutes until golden and caramelized. Continue roasting squash for approximately 1 hour until completely tender.
- Squash Puree Creation: Scoop out cooled squash flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, and allspice, seasoning with salt and pepper to create a silky, aromatic mixture.
- Pasta Preparation: Cook lasagna noodles in boiling water for 5-6 minutes, drain, and arrange on a lightly oiled surface to prevent sticking.
- Ricotta Mixture: Combine ricotta with egg and seasonings to create a creamy layering base.
- Lasagna Assembly: In a 9×13-inch baking dish, spread a foundational layer of butternut squash mixture. Systematically layer noodles, ricotta, roasted vegetables, mozzarella, and parmesan, repeating until ingredients are evenly distributed.
- Baking Process: Cover with foil and bake for 25 minutes. Uncover and continue baking 15-20 minutes until cheese develops a golden, bubbling crust.
- Finishing Touches: Allow lasagna to rest 15-20 minutes for layer stabilization and flavor intensification. Garnish with freshly grated parmesan and finely chopped parsley for visual appeal and herbal brightness.
Notes
- Prep Ahead Wisely: Roast vegetables and butternut squash a day before to save time and enhance flavor development.
- Moisture Management: Pat lasagna noodles dry after boiling to prevent watery layers and ensure structural integrity.
- Cheese Selection Tip: Use freshly grated cheeses for optimal melting and richer taste compared to pre-packaged alternatives.
- Resting Magic: Allow lasagna to rest exactly 15-20 minutes after baking to let layers set and flavors meld perfectly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg