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Butternut Squash Lasagna

A deliciously creamy and well-structured butternut squash lasagna that's balanced in flavor and texture, perfect for a cozy meal.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Squash Base
  • 4 cups butternut squash puree This is the structural anchor for consistency and final mouthfeel.
  • 1.5 tablespoons sel de cuisine
  • 1 teaspoon minced garlic
  • to taste pinch salt
  • to taste pinch pepper
Cheese Layer
  • 15 oz part-skim ricotta cheese Defines contrast and helps create the recipe's signature bite.
  • 0.5 cup grated Parmesan cheese
Lasagna Noodles
  • 8 pieces short whole wheat lasagna noodles Determines whether your final texture stays clean or breaks down quickly.
  • to taste sliced cheese (optional) For topping, if desired.

Method
 

Preparation
  1. Preheat oven to 400 degrees F.
  2. Combine butternut squash puree, sel de cuisine, garlic, salt, and pepper; mix well.
  3. Combine ricotta, 1/4 cup Parmesan, salt, and pepper in a bowl and mix well.
  4. Coat an 8×8-inch baking dish with cooking spray.
  5. Put a little butternut squash mixture on the bottom of the pan.
Layering
  1. Place 2 noodles in the bottom of the dish, overlapping slightly.
  2. Spread half of the squash mixture over the noodles.
  3. Layer 2 more noodles on top and spread with half of the ricotta mixture.
  4. Repeat layers of noodles, squash, noodles, and ricotta, then sprinkle with the remaining 1/4 cup Parmesan.
Baking
  1. Bake for 45 minutes.
  2. Top with sliced cheese and bake/broil for an additional 5-10 minutes.

Notes

Covering the lasagna while baking might help keep some moisture in. Serve with a crisp salad or roasted vegetables for a complete meal. Consider adding cooked greens or smoked cheese for flavor variations.