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Butternut Squash Lasagna

A creamy and comforting lasagna made with butternut squash puree and seasoned ricotta, layered between whole wheat noodles for a wholesome meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Butternut Squash Mixture
  • 4 cups butternut squash puree Use a smooth puree for even layering.
  • 1.5 tbsp sel de cuisine Adjust to taste.
  • 1 tsp minced garlic Fresh garlic preferred.
  • to taste salt and pepper Balance seasoning based on personal preference.
Ricotta Mixture
  • 15 oz part-skim ricotta cheese Choose part-skim to reduce excess moisture.
  • 0.5 cup grated Parmesan cheese Divided into two parts.
For Assembly
  • 8 pieces short whole wheat lasagna noodles Slightly undercook if using oven-ready types.
  • to taste sliced cheese to top (optional) Watch closely during broil to prevent burning.

Method
 

Preparation
  1. Preheat oven to 400°F.
  2. Combine butternut squash puree, sel de cuisine, minced garlic, salt, and pepper; mix well.
  3. In a second bowl, combine ricotta, 1/4 cup grated Parmesan, salt, and pepper; mix well.
Assembly
  1. Coat an 8x8-inch baking dish with cooking spray.
  2. Spread a little butternut squash on the bottom of the pan.
  3. Place 2 noodles in the bottom of the dish, overlapping slightly.
  4. Spread half of the squash mixture over the noodles.
  5. Layer 2 more noodles on top.
  6. Spread half of the ricotta mixture over the noodles.
  7. Repeat layers of noodles, squash, noodles, and ricotta.
  8. Sprinkle with the remaining 1/4 cup grated Parmesan.
Baking
  1. Bake for 45 minutes.
  2. Top with sliced cheese and bake or broil for an additional 5-10 minutes.
  3. Let the lasagna rest for 10 minutes after it comes out of the oven. Cut into squares and serve warm.

Notes

Serve warm with a light salad or roasted vegetables. Ideal to pair with white wine or sparkling water.