Roasted Vegetable Butternut Squash Lasagna

Critical query: is there something higher than layers of roasted veggies, noodles and cheese piled excessive and effervescent sizzling? Didn’t assume 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 rejoice fall and all issues consolation meals, I needed to reshare this unimaginable roasted vegetable butternut squash lasagna stuffed with every part you can need in a comforting dinner. There are 5 various kinds of veggies roasted to perfection and snuggled between layers of noodles, cheese, and two forms of sauce. As an alternative of pink sauce, we’re making a candy & savory spiced butternut squash sauce, plus a standard 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 to be able to have a beautiful dinner very quickly in any respect. Comfortable cooking!

What you’ll must make this butternut squash lasagna

This scrumptious roasted vegetable lasagna is layered up with lovely roasted veggies, a traditional ricotta combination, candy & savory butternut squash, and naturally, loads of melted cheese. It’s really the right vegetarian consolation meals! Right here’s every part you’ll must make it:

• For the roasted veggies: we’re utilizing pink bell pepper, yellow pepper, pink 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 & methods for prepping your squash right here!) then mixing the flesh with milk, cinnamon, nutmeg, ginger, allspice, salt and pepper.
• For the noodles: you’ll after all 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. Straightforward.
• 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 contemporary chopped parsley for an attractive garnish.

Straightforward methods to customise

Out of some substances? Right here’s what I can suggest substituting and customizing on this roasted vegetable lasagna recipe:

• Select your veggies. Be happy to combine and match the roasted veggies with any you could have available, or use extra of 1 veggie than one other! You actually can’t go fallacious.
• Go gluten free. It’s also possible to make this recipe gluten free by utilizing gluten free lasagna noodles.
• Simplify the spices. Out of any of the warming spices? Be happy 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 possibly can 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 distinct texture, however in the event you’re in a pinch (or solely have no-cook available) be happy to make use of them!

Our greatest lasagna-making suggestions

Do-it-yourself lasagna could look a bit intimidating due to all the completely different elements, however with the following pointers & methods 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 totally cooked as a result of they’ll prepare dinner extra whenever you bake your complete lasagna. Nobody likes mushy noodles!
• Use room temperature ricotta. The ricotta combination is best to combine with room temp substances, 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 simple to make however it’s a bit time-intensive, so be happy 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 right make-ahead meal to serve a vegetarian crowd (and makes wonderful leftovers!) To make it forward of time merely assemble the lasagna fully as directed, cowl and place it within the fridge sooner or later earlier than serving. It’s the right approach to save time in the event you’re making this for Thanksgiving. If you’re able to serve, bake it up as directed and luxuriate in!

Two methods to freeze butternut squash lasagna

This simple roasted vegetable lasagna recipe makes the most effective freezer-friendly meal! Listed here are two nice methods to freeze it:

1. Bake first, then freeze. You’ll be able to both bake it first, then cool to room temperature, slice into servings, place in freezer protected containers after which freeze. Or you possibly can bake it, carry it to room temp, after which freeze your complete pan. Simply be sure you double wrap it so the lasagna doesn’t dry out. That is assuming you might be freezing your complete 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 way of.
2. 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 should definitely depart a remark and a ranking so I understand how you appreciated it. Take pleasure in, xo!

Cozy Roasted Vegetable Butternut Squash Lasagna

Prep Time 30 minutes minutes

Cook dinner Time 1 hour hour 45 minutes minutes

Whole Time 2 hours hours 15 minutes minutes

ServesServes 12 servings

Splendidly cozy roasted vegetable butternut squash lasagna full of a rainbow of veggies and the right steadiness of candy & savory taste. This vegetarian butternut squash lasagna recipe is simple to make and stuffed with warming spices. Remember these unimaginable layers of melted cheese in each chunk! Consolation meals at its best.

Elements

• For the roasted veggies:
• 1 pink bell pepper, julienned or lower into chunks
• 1 yellow or orange bell pepper, julienned or lower into chunks
• 1 pink 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 (at the least 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:
• Recent chopped parsley

Directions

• Preheat the oven to 400 levels F.

• Add all the 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 a fair layer. Put aside whilst you prep your butternut squash.

• Use a pointy knife to chop off each ends of a butternut squash, you’ll lower about ¼-½ inch off every finish. Subsequent lower the butternut squash in half vertically. Place the butternut squash upright or vertically on a wood reducing board that’s very secured to your counter. We don’t need the reducing board or squash to wobble as you chop it. Use your knife to chop the butternut squash vertically down the center. Use a spoon to scoop out the seeds of the lower butternut squash. Place the butternut squash halves flesh facet down on a separate medium baking sheet lined with parchment paper.

• Place each veggies and squash within the oven on two completely 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 whole or till the squash could be very fork tender. Put aside to chill for a bit of bit earlier than scooping out the flesh. Hold warmth within the oven.

• 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 easy and put aside.

• 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 reducing board so you possibly can simply assemble the lasagna when prepared. An alternative choice is to soak the lasagna noodles in very heat (sizzling) water for 20-Half-hour if you do not need to boil them. (Be aware: it’s also possible to use no-cook lasagna noodles, however they don’t seem to be my favourite!)

• Within the small bowl, add the ricotta, egg, salt and pepper. Combine till nicely mixed. Put aside.

• 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 high, laying 4 vertically and 1 horizontally. Unfold half of the ricotta cheese combination on high of the noodles, adopted by half of the roasted veggies, then high with ¾ cup shredded mozzarella. Subsequent, add 1 heaping cup of the butternut squash combination on high of the mozzarella after which sprinkle with 1/4 cup of parmesan cheese.

• 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 high with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Lastly, high with remaining 1 ½ cups shredded mozzarella cheese.

• 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 additional parmesan and both chopped basil or parsley. Cool for 15-20 minutes earlier than reducing and serving. Serves 12.

Recipe Notes

Try the complete submit for all of our tips about find out how to lower down on prep time, make the lasagna forward of time, and find out how to freeze it two alternative ways!

Vitamin

Serving: 1serving (based mostly on 12)Energy: 300calCarbohydrates: 28.7gProtein: 15.4gFats: 14.7gSaturated Fats: 7.5gFiber: 3.1gSugar: 4.9g