Vegetarian Butternut Squash Lasagna

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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

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.


Most Helpful

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.

Connie Lea December 31, 2012

Very tasty but the squash layer was quite thin and I wondered why not just add the squash mixture to the sauce? It would be easier and shouldn't affect the taste or texture.

Ellen E April 13, 2010

This lasagna is absolutely delicious! However, the recipe is written terribly out of order. It calls for you to use the "sauce" before you have even made it, and then tells you to put it in the oven and bake it before it tells you how to make the sauce! So be sure to read all the way through to the end and proceed in a logical fashion, and don't rely on the step-by-step to guide you! Some clarifications: This recipe should be baked in a 9x13 pan. It calls for a whole box of lasagna noodles, when you really only use six to make the layers (or nine if you want to triple-deck it.) The end product will be fantastic! Mine was perfectly cooked through and the cheese just starting to brown at 35 minutes. Delicious, filling, and a lovely substitute for any meat-filled lasagna.

mandy October 20, 2009

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