Butternut Squash Lasagna Recipe | Vegetarian Times Skip to main content

Butternut Squash Lasagna

The tender bite of pasta against the silkiness of the squash purée makes this dish a study in subtle contrasts.

Ingredients: 

Ingredients: 

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2 12-oz. pkg. frozen butternut squash puree, thawed, or 4 cups fresh butternut squash puree
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1 ½ tsp. salt
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½ tsp. dried rubbed sage
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½ tsp. ground black pepper
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15 oz. part-skim ricotta cheese
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½ cup grated Parmesan cheese
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8 short no-cook lasagna noodles (about 7x4 inches)

Instructions: 

1. To make Fresh Butternut Squash Purée: Preheat oven to 400°F. Place 2 whole butternut squash (about 2 lb. each) on baking sheet, and bake, turning occasionally, about 1 hour, or until very tender when pierced with tip of paring knife. Let squash cool enough to handle.

2. Halve each squash lengthwise. Scoop out and discard seeds. Scrape flesh into food processor and purée until smooth.

3. To make Lasagna: Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and ¼ tsp. pepper in medium bowl; mix well. Combine ricotta, ¼ cup Parmesan, ½ tsp. salt and ¼ tsp. pepper in second bowl, and mix well.

4. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining ¼ cup Parmesan.

5. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.

Nutrition Information: 

Calories: 
265
Protein: 
15 g
Total Fat: 
8 g
Saturated Fat: 
4 g
Carbohydrates: 
34 g
Cholesterol: 
28 mg
Sodium: 
774 mg
Fiber: 
4 g
Sugar: 
1 g
Yield: 
Serves 6

Comments on this Recipe

most Parmesan cheese is made with rennet from animals. does anyone have a suggestion for a substitute or know of a vegetarian brand?

This sounds really good! I can't wait to try it! It also could easily be vegan-ized by substituting tofu ricotta and vegan parmesan (like Parma, or even homemade). I'll get back with results soon, hopefully!

I just made this recipe - it's good, but a tad bit bland. I added some extra spices to the butternut squash mash, and also added some toasted chopped hazelnuts on top of each squash layer. The hazelnuts really added a nice touch. Also, I recommend putting a small layer of squash *under* the first layer of noodles - the noodles on mine got dried out on the bottom of the pan.

This is one of my favorites; I make it every year. I oil the pan lightly and pour a tiny amount of water down the side to keep the bottom layer from drying out. Also, I find I need a bigger pan than 8x8 or it spills out the top. Finally, I use about 1 1/2 T of chopped fresh sage, which is more flavorful than dried.

We love this dish! It has become a favorite, and I'm glad that I read the comments from Linda and Josh, because I do the squash layer under the first layer of noodles, and I use the fresh sage. Great tips - thank you!

Has anyone tried spiced butternut soup. I added the spice mixture of the soup to the puree and wow no longer bland...a mixture of 1/8 tsp of nutmeg, allspice, ginger, garlic, red pepper and a dash of sherry. I am trying to keep this lower calorie, any suggestions on noodle replacement. Thanks to the tip about the 1st noodle layer!

This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it. * ½ C baked butternut squash * ½ C fresh ricotta cheese * 2 t finely minced ginger * ¼ C finely shredded fresh parmesan * Juice of ½ large lime * I used a hand held mixer on lowest speed. You can mix this by hand. We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.

I thought this was just OK but I didn't have sage and subbed oregano on a whim. I do love butternut squash so I would make it again. I used regular noodles and just soaked them in hot water for a few minutes before assembling. I also agree that it was bursting out of my 8x8 dish (didn't measure the squash, though- just used a big one and mashed it up, didn't puree it).