Lasagna has always been one of my favorite comfort food recipes, so I was excited to experiment with a fall lasagna recipe that I had been dreaming/salivating over for months.
My Roasted Butternut Squash Lasagna was definitely a hit and it captured all the seasonal flavors I was craving. By roasting the butternut squash, it gets nicely caramelized, which adds a wonderful flavor. So while this step does add some extra time to the preparation, it is absolutely worth it.
I also prefer to leave the squash kinda chunky when I mash it, because I like the texture. But if you’d rather puree it or make it smoother, by all means, do so! You just may need to add a bit more broth to thin it out. Here’s a shot of the inside of mine:
This Weight Watchers Fall Recipe is a must try!
ROASTED BUTTERNUT SQUASH LASAGNA RECIPE
Ingredients
- 1 medium sized butternut squash - (peeled, seeded, and cut into 1 ½” pieces)
- 8 oz no-boil whole wheat lasagna noodles
- 15 oz fat free ricotta
- ¼ cup 2% fat milk
- ¼ cup fat free vegetable broth - (or more as needed)
- 1 cup reduced fat mozzarella cheese - (shredded)
- ¼ cup Parmesan cheese - grated
- 2 tbsp light butter
- 3 garlic cloves - (minced)
- 2 tbsp fresh sage leaves - (chopped)
- 1 egg
- 1 tsp ground sage
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper and spray with an olive oil mister.
- Place butternut squash on baking sheets and spray with an olive oil mister and season generously with salt and pepper.
- Place in oven and roast, rotating tray halfway through, until tender and golden, about 40 minutes.
- Transfer to a large bowl, and mash with a fork or masher. Add in milk, butter, egg, sage, thyme, and salt and pepper. If mixture is too thick, thin out a bit with some broth. The consistency should be that of runny mashed potatoes.
- In a separate bowl, combine ricotta, parmesan, fresh sage and garlic.
- Spray a 9” x 13” casserole dish with non-fat cooking spray or an olive oil mister. And keep oven set to 425.
- To layer lasagna, start by spreading a small amount of butternut squash mixture on bottom of casserole dish. Now top evenly with a layer of noodles. Then cover noodles with a layer of ricotta. Repeat until all components are used up, and end it with the butternut squash mixture on top…I was able to make 3 layers.
- Now sprinkle mozzarella cheese all over top of lasagna. Cover with foil, and place in oven. Bake for about 30 minutes. Remove foil, and cook for another 15 minutes, or until cheese is bubbling and begins to brown.
- Let cool for 10 minutes, then cut into 8 equally sized servings.
6 Comments
Hey all, not sure who will see this comment, but use extra old (extra sharp) cheddar in place of mozzarella and you WON’T be dissappointed!!
Just getting around to making this recipe. In the picture, the squash looks soft, but still holding its shape. Did you mash all of it? Also, I’m curious to know what you think about adding more squash, as one person recommended. Thanks!
This was pretty tasty! Next time, I think I’ll use more squash (which will make it a bit saucier). I might experiment with a bit of nutmeg (not to make it sweeter, but to bring out the flavor of the squash) and maybe a little less fresh sage.
Thanks so much for the recipe!
Loved this! Can’t wait to make it again. Hubby was disappointed about a dinner without meat but still thought it was delicious.
It’s easier to roast the squash whole, without going to the hassle of peeling and all, then cut it open and scoop out the pulp. It gets the same roasted flavor.
This lasagna is to DIE for! Way better than I expected…well worth the time.