Butternut Squash Lasagna Recipe: Vegetarian Comfort Food (2024)

5 from 2 votes

Course: Entree

Cuisine: Italian

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

• ½ tbs olive oil
• 1 large sweet onion chopped
• 1 clove garlic minced
• leaves off 2-3 sprigs of fresh thyme
• ½ teaspoon Kosher salt ¼ + ¼
• 8 oz. bag fresh baby spinach
• ¼ lb. sharp provolone cheese shredded, or chopped deli slices
• ¼ cup chopped chives
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 large eggs
• 1 32-ounce container part-skim ricotta cheese
• 3 cups diced peeled butternut squash
• 6 cups Smoky Marinara I used jar sauce and added smoked olive oil to it, but the sauce looks good & most people don't have smoked olive oil in their pantry
• 12 oven-ready lasagna noodles such as Barilla
• ¼ cup grated Parmesan cheese

• Preheat oven to 375°.

• Place large deep pan such as a Dutch oven over medium-high heat.

• Once hot, add onion, garlic, thyme & ¼ teaspoon Kosher salt. Sauté until tender (4-5 min).

• Add spinach, sauté until wilted. Remove from burner & set aside.

• Combine provolone, chives, ¼ teaspoon Kosher salt, pepper, eggs, and ricotta in a large bowl and mix well.

• Place squash in a microwave-safe bowl. Cover and cook on high 5-6 minutes or until tender.

• Coat the bottom and sides of a deep 9x13 baking dish with cooking spray.

• Spread Marinara in the bottom of dish.

• Arrange 3 noodles over sauce.

• Spread about ½ the cheese mixture over noodles.

• Spread the spinach-onion mix, over cheese evenly.

• Top with a couple scoops of sauce.

• Add a noodle layer.

• Spread remaining cheese on noodles. (Be mindful of height, and don't use it all if the room isn't there. You still have more to add)

• Arrange squash over cheese mixture and spread sauce over squash.

• Add final layer of noodles and top with sauce.

• Sprinkle generously with grated Parmesan cheese.

• Cover pan with foil.

• Bake for 30 minutes.

• Uncover and bake an additional 30 minutes.