Sometimes you’re going to have a busy week and need something filling that can go a long way. Butternut squash lasagna is your meal. This butternut squash lasagna was not only filling, but reheats well, making it great leftovers for lunch or dinner later in the week. Don’t be intimidated by the number of steps, it is really easy to make (and easier to eat…). I’m glad I took a break from sweet potatoes to make this lasagna and I love that I can be
lazy efficient with my time by getting many meals out of this one dish. If you own one of the best vacuum sealer, saving the leftovers has never been easier. Happy Meatless Monday!
Cook lasagna noodles according to package directions, but one to two minutes less than directed since it’ll be baking in the oven. I recommend cooking the noodles with a little oil in the water so they’re not sticky when you remove them from the water. Remove the noodles from water and set aside, laying noodles flat on baking sheet or other surface. Parchment paper also works well for this step.
Mix the diced onions into the cooked and mashed butternut squash in medium bowl. In another bowl, mix the ricotta with the egg and parsley. Finally, mix the tomato sauce with the salt and pepper in another bowl. Set everything aside in order. You know, mise en place and stuff. It will make your life infinitely easier if everything is in the order that you’re going to layer it in the lasagna, so take the extra minute to do that. Lightly grease the baking dish and layer in the noodles.
Add an even layer of the ricotta on the noodles.
Add the mozzarella, tomato sauce, and butternut squash, in that order. Now, I didn’t get you measurements for this because lasagna doesn’t have to be perfect. Especially because the layers bake together in the oven and you will not be able to tell whether you added 1/2 cup of mozzarella in one layer of 3/4 cup of mozzarella. So, just do whatever your heart tells you. Want one layer cheesier than the other? Do it! But, make sure to leave cheese to finish off the top of the lasagna. Repeat the layers with all of the ingredients until the ingredients and noodles are gone.
Bake the lasagna for approximate 45 minutes or until it is golden brown.
Serve it hot! Melted cheese, can’t go wrong.
Butternut Squash Lasagna
- 1 butternut squash, cooked and mashed
- 1/2 yellow onion, diced
- 15 oz part-skim ricotta cheese
- 1 egg
- 1 tsp parsley
- 2 cups mozzarella cheese
- 3 cups tomato sauce
- 1 tsp salt
- 2 tsp pepper
- 12 lasagna noodles
- Cook lasagna noodles according to package directions, but one to two minutes less than directed. Remove from water and set aside, laying noodles flat on baking sheet or other surface.
- Mix diced onions into butternut squash in medium bowl.
- Mix ricotta, eggs, and parsley in medium bowl.
- Mix tomato sauce with salt and pepper in medium bowl.
- Lightly oil 9×13 inch baking dish.
- Layer 4 lasagna noodles across dish, slightly overlapping.
- Spread an even layer of the ricotta mixture over noodles.
- Add layer of mozzarella, tomato sauce, and butternut squash, in that order.
- Add another layer of noodles and repeat steps 6-8 until noodles are gone.
- Sprinkle mozzarella cheese over lasagna.
- Bake in 375 degree oven for 45 minutes or until cheese is golden brown.