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Butternut Squash Lasagna

by: claire cary

This butternut squash lasagna is the ultimate Fall dinner recipe your whole family will love. It's vegetarian, with a homemade butternut squash sauce and spinach ricotta. It's herby, cheesy and packed with flavor.
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes

Ingredients

Butternut Squash Sauce

  • 3 pound Butternut Squash about 8 cups cubed, see notes
  • 1 Yellow Onion cut into chunks
  • 6 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 teaspoons Dried Thyme
  • 1 ½ - 2 cups veggie broth
  • ½ cup Heavy Cream
  • ½ cup Parmesan Cheese grated

Spinach Ricotta

  • 1 teaspoon Olive Oil
  • 1 tablespoon minced garlic
  • 10 ounces Fresh Spinach
  • 1 ½ cups Ricotta
  • ½ cup Parmesan Cheese freshly grated
  • ½ tsp Salt

The Rest

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add the cubed butternut squash, chopped onion, whole cloves of garlic to a baking sheet lined with parchment paper. Drizzle with the olive oil and toss to combine.
  • Roast for about 40 minutes or until squash is tender. Decrease the oven to 375 Fahrenheit.
  • Meanwhile, heat the olive oil for the spinach ricotta in a skillet and add the minced garlic and spinach. Saute on medium high heat for about 3 minutes or until the spinach wilts. Set aside to cool. I like to then finely chop the spinach but you can leave it as it. Mix with all remaining ingredients for the ricotta.
  • When the squash is done, transfer to a blender with the salt, pepper, thyme, veggie broth, heavy cream, and parmesan. Blend until smooth. Start with 1 1/2 cups of broth and add more as needed.
  • In a 9x13 baking dish, add a layer of sauce to the bottom, then add on a layer of Lasagna noodles (mine did not require pre-cooking, but if yours does require that, make sure to cook first!) add a layer of the ricotta cheese mixture, 1/2 cup mozzarella, then the sauce, noodles and repeat. Add the remaining mozzarella to the top.
  • Cover with foil and bake for about 45-50 minutes or until the cheese is golden brown and bubbly.
  • Top with some freshly grated parmesan, and fresh thyme, sage or other herbs as desired. Enjoy!

Notes

You want your whole squash to be at least 3 pounds, which will give you 8 cups cubed. You can use pre-cubed squash if you prefer!
 
I used Jovial gluten free lasagna and did not boil the noodles first! Just use straight from the box.

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