Description
A cozy layered lasagna made with roasted butternut squash, creamy ricotta, rich marinara, and melted mozzarella, baked until golden and bubbling for the ultimate comforting vegetarian dinner.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 12 dry lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 3 cups marinara sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F or 200°C.
- Toss cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, mix ricotta cheese with minced garlic and dried sage until combined.
- Lightly grease a 9 by 13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Add a layer of noodles, then spread half of the ricotta mixture, half of the roasted squash, and a sprinkle of mozzarella.
- Repeat layering with noodles, remaining ricotta mixture, remaining squash, and more mozzarella.
- Top with remaining marinara sauce, remaining mozzarella, and grated parmesan cheese.
- Bake for 25 to 30 minutes until bubbly and golden on top.
- Let rest for 10 to 15 minutes before slicing and serving.
Notes
- Roast squash in a single layer for better caramelization.
- Allow lasagna to rest before cutting to help layers hold their shape.
- Use high quality marinara for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 55mg