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.
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
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
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