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Slice of butternut squash lasagna with ricotta and Parmesan cheese layers on a plate

Butternut Squash Lasagna with Ricotta and Parmesan Cheese

This butternut squash lasagna layers creamy seasoned squash and ricotta with whole wheat noodles and Parmesan for a hearty, comforting vegetarian bake. It is a satisfying choice when you want a rich, cozy pasta dish with a savory-sweet squash flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 335
Ingredients Method Notes

Ingredients
  

Butternut Squash Mixture
  • 4 cups butternut squash puree
  • 1 1/2 tbs. sel de cuisine (with cinnamon, rosemary, and salt)
  • 1 tsp. minced garlic
  • salt and pepper to taste
Ricotta Mixture
  • 15 oz. (425 g) part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
Assembly
  • 8 short whole wheat lasagna noodles
  • sliced cheese for topping (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C).
  2. Mix the butternut squash puree with the sel de cuisine, garlic, salt, and pepper until evenly combined.
  3. In a separate bowl, stir together the ricotta, 1/4 cup Parmesan, salt, and pepper.
Assembly
  1. Coat an 8×8-inch baking dish with cooking spray and spread a small amount of the squash mixture over the bottom.
  2. Arrange 2 noodles in the dish, overlapping them slightly, then spread half of the squash mixture over the noodles.
  3. Add 2 more noodles and spread half of the ricotta mixture over them.
  4. Repeat with another layer of noodles and the remaining squash mixture, followed by the final noodles and remaining ricotta mixture. Sprinkle the remaining 1/4 cup Parmesan over the top.
Baking
  1. Bake for 45 minutes.
  2. Add sliced cheese on top, then bake or broil for an additional 5-10 minutes.

Notes

Covering the lasagna may help prevent the top from becoming too crisp, particularly if you are not melting sliced cheese over each portion, and it may also help retain moisture. The lasagna was originally baked uncovered with good results, but covering it or adding a little more liquid, such as vegetable stock, could produce an even creamier texture.