Vegetarian Butternut Squash Lasagna

READY IN: 1hr 5mins
Recipe by Diana Adcock

This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.

Top Review by Connie Lea

I just realized I hadn't reviewed this. This stuff is awesome. I made regular lasagna this weekend when my stepson was here and I prefer this one. I still have a couple pieces in the freezer (freezes well). I think my DH would probably like it too, but I'm not sharing. I did use all ricotta cheese instead of cottage cheese and also think I'll add spinach next time too, just to make it even healthier. Thanks so much Dibs.

Ingredients Nutrition


  1. In a large sauce pan heat oil over medium heat and add the onion& garlic.
  2. Cool until the onion is turning LIGHT brown.
  3. Remove from heat and add the honey and mashed squash.
  4. Stir well.
  5. Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
  6. Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
  7. Bake in a 350 degree oven for 35-45 minutes.
  8. To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
  9. Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

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