Description
Roasted vegetable butternut squash lasagna brings layers of Mediterranean comfort to classic Italian cuisine. Savory seasonal vegetables and creamy butternut squash nestled between pasta sheets create a hearty meal you’ll crave all winter long.
Ingredients
Scale
Main Vegetables:
- 1 red bell pepper, julienned or cut into chunks
- 1 yellow or orange bell pepper, julienned or cut into chunks
- 1 red onion, thinly sliced
- 8 ounces (226 grams) baby bella mushrooms, sliced
- 2 medium zucchini, sliced and quartered
- 1 large butternut squash (at least 3 pounds or 1.4 kilograms)
Noodles and Cheese:
- 10 lasagna noodles
- 3 cups (approximately 12 ounces or 340 grams) shredded mozzarella cheese
- ½ cup (57 grams) grated parmesan cheese
- 1 (15 ounce or 425 grams) container ricotta cheese
Spices, Seasonings, and Additional Ingredients:
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Freshly ground salt and pepper
- ⅔ cup (158 milliliters) milk (unsweetened almond milk or any milk)
- 1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1 egg
- Fresh chopped parsley (for garnish)
Instructions
- Prepare the oven by heating to 400°F (200°C) and arrange two parchment-lined baking sheets for roasting vegetables and butternut squash.
- Chop selected vegetables and distribute evenly on one baking sheet, drizzling with olive oil and seasoning with garlic powder, salt, and pepper to ensure thorough coating.
- Slice butternut squash lengthwise, removing seeds, and place flesh-side down on the second baking sheet.
- Roast vegetables for 30 minutes until golden and caramelized, then set aside to cool. Continue roasting butternut squash for approximately 1 hour until completely tender.
- Scoop out cooled squash flesh and transform into a silky puree by blending with milk, sugar, and warming spices including cinnamon, nutmeg, ginger, and allspice, seasoning with salt and pepper.
- Simultaneously, cook lasagna noodles in rapidly boiling water for 5-6 minutes, then carefully drain and arrange on a lightly oiled surface to prevent sticking.
- Prepare ricotta mixture by combining with egg and seasoning, creating a creamy base for layering.
- Construct the lasagna in a 9×13-inch baking dish, starting with a foundational spread of butternut squash mixture, then methodically layer noodles, ricotta, roasted vegetables, mozzarella, and parmesan.
- Repeat layering process, ensuring even distribution of ingredients and finishing with a generous topping of mozzarella cheese.
- Cover with foil and bake for 25 minutes, then uncover and continue baking 15-20 minutes until cheese develops a golden, bubbling crust.
- Allow lasagna to rest and slightly cool for 15-20 minutes, which helps stabilize the layers and intensify flavors.
- Garnish with freshly grated parmesan and finely chopped parsley before serving to enhance visual appeal and add a fresh herbal note.
Notes
- Roast vegetables and butternut squash separately to enhance their individual flavors and caramelization, ensuring a rich, deep taste profile in every bite.
- Blend roasted butternut squash with warm spices like cinnamon, nutmeg, and ginger to create a creamy, aromatic sauce that elevates the traditional lasagna.
- Layer ingredients strategically, starting with squash mixture at the bottom to prevent sticking and create a moist, flavorful base for the lasagna.
- Partially cook lasagna noodles before assembling to ensure they absorb flavors and cook evenly without becoming soggy or undercooked.
- Cover with foil during initial baking to trap moisture and prevent cheese from burning, then uncover to achieve a golden, crispy top layer.
- Allow lasagna to rest for 15-20 minutes after baking, letting flavors meld and making it easier to slice and serve without falling apart.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg