Description
This Cozy Roasted Vegetable Butternut Squash Lasagna combines tender roasted vegetables with a smooth, spiced butternut squash sauce layered between classic lasagna noodles, ricotta, and melty mozzarella cheeses. It’s a comforting vegetarian dish that brings warmth and seasonal flavors perfect for cooler months or any cozy meal.
Ingredients
Scale
Roasted Vegetables
- 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
Butternut Squash Layer
- 1 large butternut squash (at least 3 pounds)
- ⅔ cup milk (unsweetened almond milk recommended)
- 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
Noodles
- 10 lasagna noodles
Ricotta Mixture
- 1 (15 ounce) container ricotta cheese
- 1 egg
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Layers
- 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
- ½ cup grated parmesan cheese, divided
To Garnish
- Fresh chopped parsley or basil
Instructions
- Preheat and prepare veggies: Preheat your oven to 400°F. Place the prepared red and yellow/orange bell peppers, red onion, baby bella mushrooms, and zucchini onto a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, sprinkle with garlic powder, salt, and freshly ground pepper. Toss everything together using your hands, then spread the veggies out in an even layer. Set aside while preparing the butternut squash.
- Prepare butternut squash for roasting: Cut off both ends of the butternut squash (about ¼-½ inch each), then cut it in half vertically. Secure upright on a sturdy cutting board and carefully cut vertically again to halve. Scoop out the seeds from each half. Place the squash halves flesh side down on a separate parchment-lined baking sheet.
- Roast vegetables and squash: Place both the vegetable tray and the squashes on separate racks in the oven. Roast the vegetables for 30 minutes until slightly golden, then remove to cool. The butternut squash will roast for about 1 hour or until very fork tender. Allow to cool briefly before scooping out the flesh. Keep the oven heated for later use.
- Make butternut squash sauce: Transfer the roasted squash flesh to a high-powered blender or food processor. Add milk, brown sugar (or coconut sugar/maple syrup), cinnamon, nutmeg, ginger, allspice, salt, and freshly ground black pepper. Blend until smooth. Set aside.
- Cook lasagna noodles: While the veggies and squash roast, bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes until al dente, then drain. Lay them flat on an oiled baking sheet or cutting board to prevent sticking. Alternatively, soak noodles in very warm water for 20-30 minutes or use no-boil noodles if preferred.
- Prepare ricotta mixture: In a small bowl, combine ricotta cheese, egg, salt, and freshly ground black pepper. Mix well and set aside.
- Assemble the lasagna – first layer: Spread ¾ cup of butternut squash sauce over the bottom of a 9×13 inch baking dish. Layer 5 lasagna noodles on top (4 vertically, 1 horizontally). Spread half the ricotta mixture evenly over noodles, then half the roasted vegetables, followed by ¾ cup shredded mozzarella cheese. Spoon 1 heaping cup of butternut squash sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese.
- Assemble the lasagna – second layer: Repeat the layering with remaining noodles (4 vertically, 1 horizontally), rest of ricotta mixture, remaining roasted veggies, ¾ cup shredded mozzarella cheese, remaining butternut squash sauce, and ¼ cup parmesan cheese. Top with the remaining 1½ cups shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15-20 minutes until the cheese is bubbly and lightly browned.
- Garnish and serve: Remove from oven, garnish with extra parmesan and freshly chopped parsley or basil. Let the lasagna cool for 15-20 minutes before slicing and serving to allow it to set.
Notes
- For faster prep, chop veggies in advance or use pre-cut vegetables.
- This lasagna can be assembled a day ahead and refrigerated before baking.
- To freeze, bake completely, cool, then wrap tightly and freeze. Alternatively, assemble unbaked, wrap tightly, and freeze. Bake from frozen adding extra baking time accordingly.
- Using no-boil noodles works but may alter texture slightly.
- Almond milk adds a subtle nutty flavor, but any milk can be used based on preference and dietary needs.
- Be careful while cutting the butternut squash to avoid slipping — use a sturdy board and sharp knife.
