Add this butternut squash lasagna to your recipe diary
Butternut squash lasagna is a comforting dish that twists the traditional lasagna by incorporating the sweet, nutty essence of butternut squash. Born from a need to diversify vegetarian options, this dish has risen in popularity for its rich flavor and nutritional value. It stands as a prime example of vegetarian cuisine's ability to be both delicious and hearty. Now, let's start cooking!
Gather the following ingredients
To prepare this delightful dish, you will need one large butternut squash (peeled and sliced, and about three pounds), two tablespoons olive oil, salt and pepper to taste, one onion (finely chopped), three cloves garlic (minced), two cups ricotta cheese, one cup grated mozzarella cheese, one cup grated Parmesan cheese, one teaspoon dried sage, no-boil lasagna noodles (about 12 sheets), and two cups vegetable broth.
Preparing the squash
Begin by preheating your oven to 400 degrees Fahrenheit. Toss the butternut squash slices with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25 minutes or until tender and lightly browned. This step not only cooks the squash but also enhances its sweetness, making it a perfect layer for our lasagna.
Making the filling
While the squash is roasting, heat a pan over medium heat. Add a tablespoon of olive oil followed by chopped onion and minced garlic. Saute until they are soft and fragrant. In a large bowl, mix sauteed onions and garlic with ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, dried sage, salt, and pepper until well combined.
Assembling the lasagna
Reduce oven temperature to 375 degrees Fahrenheit. In a baking dish (around nine by 13 inches), spread a thin layer of vegetable broth at the bottom. Place a layer of no-boil lasagna noodles over it. Spread half of your ricotta mixture over noodles followed by an even layer of roasted butternut squash slices. Repeat layers ending with noodles on top covered in remaining broth.
Baking to perfection
Sprinkle the remaining mozzarella and Parmesan atop the lasagna. Cover with foil and bake at 375 degrees Fahrenheit for 40 minutes. Then, remove the foil, allowing the cheese to turn golden brown and bubble, and bake for another 10 minutes. Your butternut squash lasagna should now have a perfectly crisp top layer and be ready to enjoy.
