Description

This No-Noodle Butternut Squash Lasagna is a delicious and healthy twist on a classic comfort food dish. Roasted butternut squash takes the place of traditional noodles, creating a rich and creamy vegetarian lasagna that’s perfect for a cozy family dinner or holiday gathering.

Ingredients

– 1 large butternut squash, peeled and sliced into 1/4-inch thick rounds

– 1 tablespoon olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 cup ricotta cheese

– 1 egg

– 1/4 cup grated Parmesan cheese

– 2 cups shredded mozzarella cheese

– 1/4 cup chopped fresh basil

– 1/4 cup chopped fresh parsley

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Instructions

1. 1. Preheat oven to 400°F. Arrange the butternut squash slices in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper.

2. 2. Roast the squash for 20-25 minutes, flipping halfway, until tender and lightly browned.

3. 3. In a medium bowl, mix together the ricotta, egg, and Parmesan cheese.

4. 4. Spread 1/2 cup of the ricotta mixture in the bottom of a 9×13-inch baking dish. Arrange a layer of roasted butternut squash slices over the ricotta.

5. 5. Sprinkle 1/2 cup of the mozzarella cheese over the squash. Top with a layer of fresh basil and parsley.

6. 6. Repeat the layers of squash, ricotta, mozzarella, and herbs two more times, ending with the remaining mozzarella cheese.

7. 7. Bake the lasagna for 30-35 minutes, until the cheese is melted and bubbly. Let stand for 10 minutes before serving.

Notes

For a creamier texture, blend the ricotta mixture in a food processor before assembling the lasagna. You can also add sautéed spinach or mushrooms between the layers. This lasagna reheats well and can be made in advance.

Prep Time: 20
Cook Time: 55
Category: Main Course
Method: Baking
Cuisine: American