Butternut Squash Lasagna

Total Time
1hr
Prep 0 mins
Cook 1 hr

The noodles and the squash work perfectly together and make a great combo.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
  3. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
  4. Coat 8x8-inch baking dish with cooking spray.
  5. Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
  6. Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
  7. Cover with foil. Bake 45 minutes.
  8. Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.

Reviews

(2)
Most Helpful

meh. The ricotta and butternut squash with the pasta produces a dead, flat dish. On the butternut side (roasted), I added hazelnuts, for the ricotta (whole milk), I added bacon. The additions helped but I am convinced that butternut squash and ricotta cannot hold a dish together. Ricotta and spinach work with pasta but you need 3 times more spinach than ricotta. Ricotta and butternut squash with pasta, no.

Sharon.I.ODonnell October 18, 2015

What a great change from your regular tomato based lasagna. I used fresh butternut squash I baked in the oven and then mixed in with the other ingredients. Hubby and I fought over the last piece. Will definately make again. Thanks for an AWESOME recipe.

closet chef in ma June 22, 2010

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