Roasted Vegetable Butternut Squash Lasagna

Roasted Vegetable Butternut Squash Lasagna

If you’re craving a comforting, hearty meal with a twist, this Roasted Vegetable Butternut Squash Lasagna is exactly what you need. It’s a vegetarian lasagna layered with roasted veggies, creamy butternut squash puree, and a savory ricotta mixture, all topped with bubbly, melted cheese. This lasagna combines rich, warm flavors and seasonal ingredients for a delicious dish that’s perfect for fall and winter gatherings or any cozy dinner at home.

Why You’ll Love This Recipe

This recipe transforms the classic lasagna into a colorful, veggie-filled delight. The roasted vegetables add depth and flavor, while the butternut squash puree brings a creamy, slightly sweet layer that pairs beautifully with the savory cheese. It’s also a great way to pack more vegetables into your meal, making it both nutritious and satisfying.

Ingredients

For the Roasted Veggies

• 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
• 8 ounces baby bella mushrooms, sliced
• 2 medium zucchini, sliced and quartered
• ½ teaspoon garlic powder
• Freshly ground salt and pepper, to taste
• 2 tablespoons olive oil

For the Butternut Squash Layer

• 1 large butternut squash (at least 3 pounds)
• ⅔ cup milk (unsweetened almond milk or any milk)
• 1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• ½ teaspoon salt
• Freshly ground black pepper, to taste

For the Noodles

• 10 lasagna noodles

For the Ricotta Mixture

• 1 (15 ounce) container ricotta
• 1 egg
• ½ teaspoon salt
• Freshly ground black pepper, to taste

For the Layers

• 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
• ½ cup grated parmesan cheese, divided

To Garnish

• Fresh chopped parsley

Directions

Step 1: Roast the Vegetables and Butternut Squash

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the chopped red and yellow bell peppers, red onion, mushrooms, and zucchini on the baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat and spread in an even layer.
3. On a separate parchment-lined baking sheet, place the butternut squash halves flesh-side down after scooping out the seeds.
4. Roast the vegetables for 30 minutes or until golden, then remove from the oven and let cool. Continue roasting the butternut squash for about 1 hour or until tender.

Step 2: Make the Butternut Squash Puree

1. Once the butternut squash has cooled, scoop out the flesh and transfer it to a blender or food processor.
2. Add milk, brown sugar or maple syrup, cinnamon, nutmeg, ginger, allspice, salt, and pepper. Blend until smooth and creamy.

Step 3: Cook the Lasagna Noodles

1. While the vegetables and squash are roasting, bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes or until al dente.
2. Drain the noodles and lay them flat on an oiled surface to prevent sticking.

Step 4: Prepare the Ricotta Mixture

1. In a small bowl, combine ricotta, egg, salt, and pepper. Stir until smooth and well blended.

Step 5: Assemble the Lasagna

1. Spread ¾ cup of the butternut squash puree on the bottom of a 9×13-inch baking dish.
2. Layer with 5 lasagna noodles, half of the ricotta mixture, half of the roasted vegetables, ¾ cup mozzarella, and 1 cup butternut squash puree, then sprinkle with ¼ cup parmesan.
3. Repeat layers with the remaining ingredients, finishing with the remaining mozzarella on top.

Step 6: Bake the Lasagna

1. Cover the lasagna with foil and bake at 400°F (200°C) for 25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes or until the cheese on top is golden and bubbly.

Step 7: Garnish and Serve

1. Garnish the lasagna with extra parmesan and fresh chopped parsley.
2. Let it cool for 15-20 minutes before slicing and serving.

Recipe Notes

• Prep Ahead: You can roast the vegetables and make the butternut squash puree ahead of time, storing them in the fridge until you’re ready to assemble the lasagna.
• Noodle Alternative: If you prefer, use no-boil lasagna noodles and adjust baking time as needed.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition Information

• Prep Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 2 hours
• Calories: 320 kcal per serving
• Servings: 8 servings

Final Thoughts

This Roasted Vegetable Butternut Squash Lasagna is a delicious, layered masterpiece of flavors and textures. Perfectly roasted vegetables and the creamy, spiced butternut squash bring a seasonal twist to classic lasagna, making it both nourishing and comforting. Whether you’re serving it for a holiday meal or as a weekday dinner, it’s sure to be a hit with family and friends alike. Enjoy each savory, veggie-packed bite!

Roasted Vegetable Butternut Squash Lasagna

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• Author: Dulcia
• Total Time: 2 hours
• Yield: 8 1x

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Description

This Roasted Vegetable Butternut Squash Lasagna brings together the best flavors of the season. Each bite is layered with creamy butternut squash sauce, tender roasted vegetables, and gooey melted cheese, creating a comforting and satisfying dish. The gentle sweetness of the squash balances the savory roasted veggies, making it a perfect meal to welcome the cooler months.

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Ingredients

Scale 1x2x3x

For the roasted veggies:
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
8 ounces baby bella mushrooms, sliced
2 medium zucchini, sliced and quartered
½ teaspoon garlic powder
Freshly ground salt and pepper
2 tablespoons olive oil
For the butternut squash layer:
1 large butternut squash (at least 3 pounds)
⅔ cup milk (unsweetened almond milk or any milk)
1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
½ teaspoon salt
Freshly ground black pepper
For the noodles:
10 lasagna noodles
For the ricotta mixture:
1 (15 ounce) container ricotta
1 egg
½ teaspoon salt
Freshly ground black pepper
For the layers:
3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
½ cup grated parmesan cheese, divided
To garnish:
Fresh chopped parsley

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, add the chopped vegetables, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly and spread in an even layer.
Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a separate parchment-lined baking sheet, flesh-side down.
Place both sheets in the oven. Roast vegetables for 30 minutes until golden, then remove and let cool. Roast butternut squash for about 1 hour or until tender.
Once squash has cooled, scoop out the flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper until smooth.
While roasting, cook lasagna noodles in boiling water for 5-6 minutes, then drain and lay flat on an oiled surface.
In a small bowl, mix ricotta, egg, salt, and pepper until combined.
In a 9×13-inch baking dish, spread ¾ cup butternut squash mixture on the bottom. Layer with 5 noodles, half the ricotta mixture, half the roasted vegetables, ¾ cup mozzarella, and 1 cup butternut squash mixture, followed by ¼ cup parmesan.
Repeat layers with remaining ingredients, finishing with remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden.
Garnish with extra parmesan and chopped parsley. Let cool 15-20 minutes before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes

Nutrition

• Calories: 320