Butternut Squash Lasagne Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and slice the butternut squash into thin rounds.
• STEP 3.Toss the squash slices with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
• STEP 5.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 6.Add crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
• STEP 7.In a separate bowl, mix together ricotta cheese, grated Parmesan cheese, and chopped fresh basil.
• STEP 8.Spread a thin layer of the tomato sauce on the bottom of a baking dish.
• STEP 9.Place a layer of lasagne noodles on top of the sauce.
• STEP 10.Spread a layer of roasted butternut squash on top of the noodles.
• STEP 11.Spread a layer of the ricotta cheese mixture on top of the squash.
• STEP 12.Repeat the layers until all ingredients are used, ending with a layer of tomato sauce on top.
• STEP 13.Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
• STEP 14.Remove the foil and bake for an additional 10 minutes, or until the lasagne is bubbly and golden.
• STEP 15.Let the lasagne cool for a few minutes before serving.
• STEP 16.Serve the butternut squash lasagne with a sprinkle of fresh basil on top.
• STEP 17.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the lasagne even more flavorful, you can add sautéed onions and mushrooms to the tomato sauce.
• If you prefer a meaty lasagne, you can add cooked ground beef or Italian sausage to the tomato sauce.
• If you don't have lasagne noodles, you can use regular pasta noodles instead. Just adjust the cooking time accordingly.
• For a creamier lasagne, you can mix some shredded mozzarella cheese into the ricotta cheese mixture.
• You can also add a layer of spinach or kale between the squash and ricotta cheese layers for added nutrition.

Storage and Serving

• Leftover butternut squash lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place individual portions in the microwave or oven until heated through.
• Serve the lasagne with a side salad or garlic bread for a complete meal.
• This lasagne also freezes well. To freeze, assemble the lasagne but do not bake it. Wrap it tightly in foil and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then bake as directed.