Go Back
–+ servings
A plated slice of butternut squash lasagna topped with melted mozzarella and red pepper flakes, served with a fork on a white plate.
Print Recipe
No ratings yet

Butternut Squash Lasagna (Rich & Flavorful)

This Butternut Squash Lasagna layers roasted squash, sautéed vegetables, and melty cheese for a hearty, wholesome twist on the classic.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Main Course, Vegetarian
Cuisine: Italian
Diet: Vegetarian
Skill Level: Intermediate
Servings: 8 servings
Author: Rena

Ingredients

  • 1 small butternut squash cubed (about 6 cups)
  • 3 tablespoons olive oil or avocado oil, divided
  • Kosher salt and pepper to taste
  • ½ teaspoon cinnamon powder
  • 1 cup milk of choice
  • 1½ cups cottage cheese
  • ½ cup grated parmesan cheese
  • 5-6 garlic cloves minced
  • 1 large sweet onion diced
  • 22 ounces button mushrooms diced
  • 1 large zucchini small diced
  • 1 red bell pepper small diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon thyme
  • 9 lasagna sheets enough for 3 layers
  • 2 cups shredded mozzarella cheese

Instructions

  • Preheat the oven to 425°F.
  • Line a baking sheet and spread out the cubed 1 small butternut squash. Drizzle with 1 tablespoon of olive oil (from the 3 tablespoons olive oil), then season with Kosher salt and pepper, and ½ teaspoon cinnamon powder. Toss to coat and roast for 30-35 minutes, until tender.
    Roasted butternut squash cubes on a lined baking sheet, lightly browned and caramelized.
  • Transfer the roasted squash to a food processor. Add the 1 cup milk of choice, 1½ cups cottage cheese, ½ cup grated parmesan cheese, and then blend until smooth and creamy.
    Butternut squash, cottage cheese, milk, parmesan, and garlic in a blender, ready to be blended into sauce.
  • While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the 1 large sweet onion and 22 ounces button mushrooms and sauté for about 10-12 minutes, until they start to brown. Stir in the 1 large zucchini, 1 red bell pepper, and 5-6 garlic cloves. Cook another 5 minutes, then season with salt, pepper, 1 teaspoon dried oregano, 1 teaspoon thyme, and 1 teaspoon dried basil. Remove from heat.
    Vegetables including mushrooms, zucchini, onions, and red bell pepper sautéing in a skillet with olive oil.
  • Boil the 9 lasagna sheets in salted water just until al dente, or one minute less than the package says. Drain and set aside.
  • Spread ¼ cup of the butternut squash sauce on the bottom of your baking dish. Layer with three lasagna sheets, a generous layer of squash sauce, sautéed veggies, and a sprinkle of mozzarella (use some from the 2 cups shredded mozzarella cheese). Repeat the layers two more times, finishing with mozzarella on top.
    Lasagna being assembled in a baking dish, showing alternating layers of creamy butternut squash sauce and sautéed vegetables.
  • Lower the oven to 375°F. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10-12 minutes until golden and bubbling. Let it rest for a few minutes before slicing and serving.
    Overhead shot of baked butternut squash lasagna cut into squares, topped with golden melted cheese and herbs.

Notes

  • Roast the butternut squash evenly so it cooks through without burning.
  • Let the baked lasagna rest for 10-15 minutes before slicing so the layers stay neat.
  • Roast the squash a day ahead if you want to save time during prep.
  • Freshly grate your Parmesan for the best flavor and melt.
  • Don’t skip seasoning the veggies; it adds big flavor to every bite.
Storage:
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat covered in the oven until warmed through, or enjoy cold straight from the fridge.
  • To freeze, let it cool completely, then wrap tightly in foil and store for up to 3 months.

Nutrition

Calories: 412kcal | Carbohydrates: 48g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 728mg | Potassium: 971mg | Fiber: 5g | Sugar: 11g | Vitamin A: 10886IU | Vitamin C: 51mg | Calcium: 349mg | Iron: 2mg