Critical query: is there something higher than layers of roasted veggies, noodles and cheese piled excessive and effervescent sizzling? Didn’t suppose so. Ever since I made my well-known turkey lasagna years in the past I’ve been in LOVE with creating deliciously savory, cozy lasagna recipes that heat you up from the within out.
To have a good time fall and all issues consolation meals, I needed to reshare this unimaginable roasted vegetable butternut squash lasagna stuffed with all the pieces you may need in a comforting dinner. There are 5 various kinds of veggies roasted to perfection and snuggled between layers of noodles, cheese, and two kinds of sauce. As an alternative of purple sauce, we’re making a candy & savory spiced butternut squash sauce, plus a conventional ricotta layer. All I can say is HOT DAMN this may simply be your new fav lasagna recipe that simply so occurs to be vegetarian.
I included loads of methods to prep it forward of time and even freeze it earlier than or after baking with the intention to have a beautiful dinner very quickly in any respect. Completely satisfied cooking!
What you’ll have to make this butternut squash lasagna
This scrumptious roasted vegetable lasagna is layered up with stunning roasted veggies, a basic ricotta combination, candy & savory butternut squash, and naturally, loads of melted cheese. It’s really the proper vegetarian consolation meals! Right here’s all the pieces you’ll have to make it:
- For the roasted veggies: we’re utilizing purple bell pepper, yellow pepper, purple onion, child bella mushrooms and zucchini. A real rainbow of veggies on this lasagna! You’ll roast them up with olive oil, garlic powder, salt & pepper.
- For the butternut squash: the squash will create a creamy, flavorful sauce layer as an alternative of utilizing conventional tomato sauce within the lasagna. You’ll begin by roasting a big butternut squash (get all of our suggestions & tips for prepping your squash right here!) then mixing the flesh with milk, cinnamon, nutmeg, ginger, allspice, salt and pepper.
- For the noodles: you’ll in fact want some lasagna noodles to layer all of it up!
- For the ricotta combination: we’re alternating the veggies and butternut squash sauce with a savory ricotta layer made out of ricotta, an egg, salt and pepper. Simple.
- For the layers: what’s lasagna with out melty cheese? I like to make use of shredded mozzarella and grated parmesan.
- To garnish: add a sprinkle of recent chopped parsley for a lovely garnish.
Simple methods to customise
Out of some elements? Right here’s what I can suggest substituting and customizing on this roasted vegetable lasagna recipe:
- Select your veggies. Be at liberty to combine and match the roasted veggies with any you might have readily available, or use extra of 1 veggie than one other! You actually can’t go unsuitable.
- Go gluten free. You may also make this recipe gluten free through the use of gluten free lasagna noodles.
- Simplify the spices. Out of any of the warming spices? Be at liberty to make use of a teaspoon of pumpkin pie spice as an alternative!
- Swap the squash. I really like the flavour that butternut squash provides to the comfortable sauce, however roasted candy potato ought to work nicely or you’ll be able to strive my pumpkin lasagna.
Can I exploit no-cook lasagna noodles?
I don’t love utilizing no-cook noodles as a result of they have a tendency to have a unique texture, however when you’re in a pinch (or solely have no-cook readily available) be at liberty to make use of them!
Our greatest lasagna-making suggestions
Selfmade lasagna might look a bit intimidating due to the entire totally different elements, however with the following pointers & tips you’ll be making the BEST roasted veggie butternut squash lasagna like a professional:
- Don’t overcook the noodles. Ensure that to boil the noodles simply till al dente, not absolutely cooked as a result of they’ll cook dinner extra if you bake the whole lasagna. Nobody likes mushy noodles!
- Use room temperature ricotta. The ricotta combination is best to combine with room temp elements, so I recommend letting the container of ricotta and the egg sit out a bit to return to room temp.
- Pre-cook layers to save lots of time. This butternut squash lasagna is straightforward to make however it’s a bit time-intensive, so be at liberty to chop down on the prep and cooking by r0asting the veggies and butternut squash as much as 3 days forward of time! Get all of our suggestions for roasting butternut squash right here!
Prep this lasagna forward of time
This roasted vegetable butternut squash lasagna is the proper make-ahead meal to serve a vegetarian crowd (and makes wonderful leftovers!) To make it forward of time merely assemble the lasagna utterly as directed, cowl and place it within the fridge in the future earlier than serving. It’s the proper option to save time when you’re making this for Thanksgiving. While you’re able to serve, bake it up as directed and revel in!
Two methods to freeze butternut squash lasagna
This straightforward roasted vegetable lasagna recipe makes one of the best freezer-friendly meal! Listed below are two nice methods to freeze it:
- Bake first, then freeze. You may both bake it first, then cool to room temperature, slice into servings, place in freezer secure containers after which freeze. Or you’ll be able to bake it, carry it to room temp, after which freeze the whole pan. Simply be sure you double wrap it so the lasagna doesn’t dry out. That is assuming you’re freezing the whole pan. As soon as able to reheat, thaw it out. Then bake, lined at 350 levels F for 30-45 minutes or till heated by.
- Freeze earlier than baking: To freeze earlier than baking, merely assemble the lasagna as written within the directions, then double wrap with plastic wrap and foil and freeze for as much as 3 months. As soon as able to bake, thaw out then bake in response to directions.
Extra cozy dinner recipes you’ll love
Get extra scrumptious consolation meals right here!
I hope you’re keen on this cozy roasted vegetable butternut squash lasagna! For those who make it you’ll want to go away a remark and a score so I understand how you favored it. Take pleasure in, xo!
Cozy Roasted Vegetable Butternut Squash Lasagna
Splendidly cozy roasted vegetable butternut squash lasagna filled with a rainbow of veggies and the proper steadiness of candy & savory taste. This vegetarian butternut squash lasagna recipe is straightforward to make and stuffed with warming spices. Remember these unimaginable layers of melted cheese in each chew! Consolation meals at its best.
Elements
- For the roasted veggies:
- 1 purple bell pepper, julienned or reduce into chunks
- 1 yellow or orange bell pepper, julienned or reduce into chunks
- 1 purple onion, thinly sliced
- 8 ounces child bella mushrooms, sliced
- 2 medium zucchini, sliced and quartered
- ½ teaspoon garlic powder
- Freshly floor salt and pepper
- 2 tablespoons olive oil
- For the butternut squash layer:
- 1 giant butternut squash (a minimum of 3 kilos)
- ⅔ cup milk (I like unsweetened almond milk, however any milk will work)
- 1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- Freshly floor black pepper
- For the noodles:
- 10 lasagna noodles
- For the ricotta combination:
- 1 (15 ounce) container ricotta
- 1 egg
- ½ teaspoon salt
- Freshly floor black pepper
- For the layers:
- 3 cups shredded mozzarella cheese, divided (roughly 12 ounces)
- 1/2 cup grated parmesan cheese, divided
- To garnish:
- Contemporary chopped parsley
Directions
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Preheat the oven to 400 levels F.
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Add the entire veggies for roasting to a big baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your arms to toss the veggies collectively then unfold them out in an excellent layer. Put aside whilst you prep your butternut squash.
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Use a pointy knife to chop off each ends of a butternut squash, you’ll reduce about ¼-½ inch off every finish. Subsequent reduce the butternut squash in half vertically. Place the butternut squash upright or vertically on a wood chopping board that’s very secured to your counter. We don’t need the chopping board or squash to wobble as you narrow it. Use your knife to chop the butternut squash vertically down the center. Use a spoon to scoop out the seeds of the reduce butternut squash. Place the butternut squash halves flesh facet down on a separate medium baking sheet lined with parchment paper.
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Place each veggies and squash within the oven on two totally different racks. Roast the veggies for Half-hour or till they’re barely golden then take away to chill down. The butternut squash will take barely longer; about 1 hour complete or till the squash may be very fork tender. Put aside to chill for a bit bit earlier than scooping out the flesh. Maintain warmth within the oven.
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Make the butternut squash sauce: switch the flesh of the butternut squash to a excessive powered blender or bowl of a meals processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Mix till clean and put aside.
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Do that step whereas the veggies and squash roast: Deliver a big pot of water to a boil. Cook dinner the lasagna noodles for 5-6 minutes, then drain. Instantly lay the noodles flat on an oiled baking sheet or chopping board so you’ll be able to simply assemble the lasagna when prepared. Another choice is to soak the lasagna noodles in very heat (sizzling) water for 20-Half-hour if you do not need to boil them. (Word: you too can use no-cook lasagna noodles, however they don’t seem to be my favourite!)
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Within the small bowl, add the ricotta, egg, salt and pepper. Combine till nicely mixed. Put aside.
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To assemble the lasagna, unfold 3/4 cup of butternut squash combination over the underside of a 9×13 inch baking dish. Place 5 of the cooked lasagna noodles on prime, laying 4 vertically and 1 horizontally. Unfold half of the ricotta cheese combination on prime of the noodles, adopted by half of the roasted veggies, then prime with ¾ cup shredded mozzarella. Subsequent, add 1 heaping cup of the butternut squash combination on prime of the mozzarella after which sprinkle with 1/4 cup of parmesan cheese.
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Repeat layers as soon as extra: including remaining noodles (4 vertically & 1 horizontally), the remainder of the ricotta cheese combination, remaining roasted veggies, ¾ cup shredded mozzarella, then prime with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Lastly, prime with remaining 1 ½ cups shredded mozzarella cheese.
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Cowl with foil and bake for 25 minutes. Take away foil and bake one other 15-20 minutes till cheese begins to brown only a bit. Garnish with further parmesan and both chopped basil or parsley. Cool for 15-20 minutes earlier than chopping and serving. Serves 12.
Recipe Notes
Try the complete submit for all of our tips about how you can reduce down on prep time, make the lasagna forward of time, and how you can freeze it two other ways!
Vitamin
Serving: 1serving (primarily based on 12)Energy: 300calCarbohydrates: 28.7gProtein: 15.4gFats: 14.7gSaturated Fats: 7.5gFiber: 3.1gSugar: 4.9g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This submit was initially revealed on November 2nd, 2021, republished on November thirteenth, 2022, and republished on December fifth, 2023.
