Give your lasagna an autumnal twist with this recipe for butternut squash lasagna! In this dish, slices of roasted butternut squash stand in for noodles, layered in between a pumpkin-infused ricotta filling, meaty sausage and a bright tomato sauce. The combination of the creamy squash and cheese paired with the rich, savory sauce takes lasagna to a new level of comfort food. This recipe is sure to be a hit at your next fall gathering or holiday table.
Ingredients
For Squash:
- 1 large butternut squash, peeled, seeded and sliced into 1/4″ rounds
- 1 tbsp olive oil
- Salt and pepper
For the Filling:
- 15 oz whole milk ricotta
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp nutmeg
- Salt and pepper
For the Sauce:
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/4 cup heavy cream
- Salt and pepper
Instructions
- Preheat oven to 400°F. Toss sliced squash with olive oil and season with salt and pepper. Roast on a sheet pan until fork tender, about 15 minutes. Set aside.
- Make the filling by mixing together ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, garlic, parsley, oregano, nutmeg, and salt and pepper to taste.
- Prepare the sauce by heating oil over medium heat. Cook sausage until no longer pink, breaking it up with a spoon. Add onion and garlic and cook 2-3 minutes until soft. Stir in tomatoes, cream, and season with salt and pepper. Simmer 10 minutes.
- Assemble the lasagna by spreading a spoonful of sauce on the bottom of a 9×13″ baking dish. Layer half the roasted squash slices, followed by half the ricotta mixture, then more sauce. Repeat layers ending with sauce.
- Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
- Bake uncovered 35-40 minutes until hot and bubbly. Let stand 10 minutes before cutting and serving.
Tips for Making Butternut Squash Lasagna
- Not a fan of sausage? Substitute ground beef or turkey instead.
- For meatless option, use diced mushrooms instead of meat.
- Add fresh spinach leaves between layers for extra greens.
- Use Traditional, Whole Wheat, or Gluten Free lasagna noodles instead of squash.
- Garnish with fresh sage leaves for additional autumn flavor.
- Add crushed red pepper flakes to the sauce for extra heat.
- For best flavor, make and assemble the same day you plan to bake it.
- Cover leftovers tightly and store in the fridge for up to 4 days. Freezes well too.
With its beautiful layers of orange squash, creamy cheese, and hearty sauce, this fall-flavored lasagna is sure to satisfy. Serve it up at your next dinner party or bring it along to a potluck gathering.
FAQs About Making Butternut Squash Lasagna
Here are answers to some common questions about preparing this fabulous fall lasagna:
What kind of squash works best?
Opt for a smaller sized butternut squash which tends to be less fibrous and stringy. The flesh should be solid and firm, not watery. Peel off the tough outer skin before slicing into rounds.
Can I prep the lasagna ahead of time?
Yes, you can assemble the entire lasagna 1-2 days in advance. Keep it tightly covered in the fridge until ready to bake. Allow a few extra minutes of baking time for it to heat through completely when you are ready to eat.
What if my ricotta filling seems runny?
If your ricotta mixture is too thin, stir in an extra spoonful of grated Parmesan or part-skim mozzarella to thicken it up before layering into the lasagna.
What kind of pan should I use?
A 9×13″ glass or ceramic baking dish works perfectly. Make sure to coat it lightly with cooking spray or oil before assembling the lasagna to prevent sticking.
My lasagna has some soggy spots. How can I prevent this?
Excess liquid in the ricotta or sauce can lead to sogginess. Try draining the ricotta in cheesecloth overnight and simmering down the sauce to thicken it up. Also let the assembled lasagna rest 15-20 minutes before baking to allow ingredients to absorb liquid.
Can I freeze and reheat leftovers?
Absolutely! Allow cooked lasagna to cool completely, then wrap tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in a 350° oven until hot, about 45 minutes.
This hearty squash lasagna has all the makings of a cozy, seasonal meal. Play around with the simple ingredients and make this autumnal dish your own. Just save me a slice!
More Delicious Lasagna Recipes
Once you master the basic method, get creative with these tasty lasagna recipes:
Vegetable Lasagna – Layers of zucchini, squash, and carrots.
Sausage and Kale Lasagna – With spicy Italian sausage and greens.
White Lasagna – A cheesy béchamel sauce instead of red.
Pumpkin Lasagna – With pumpkin puree in the noodle layers.
Chicken Alfredo Lasagna – Chicken and spinach in a creamy Alfredo sauce.
Lasagna Soup – All the lasagna flavors in easy soup form!
However you choose to assemble it, lasagna makes for a crowd-pleasing meal that even picky eaters will love. Just bake up a tray of this cheesy, saucy squash lasagna and get ready for requests for seconds!
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