Cozy Roasted Vegetable Butternut Squash Lasagna

This lasagna is pure comfort in every bite! It’s loaded with colorful roasted veggies and

layers of creamy butternut squash sauce, savory ricotta, and plenty of melty cheese. The

sweet and warm spices in the squash sauce give it a unique twist, making this vegetarian

dish a cozy favorite perfect for fall, or anytime you crave comfort food.

Why You’ll Love This Lasagna

• Packed with five types of perfectly roasted veggies

• Creamy, spiced butternut squash sauce replaces traditional tomato sauce

• Classic ricotta layer adds savory richness

• Layers of mozzarella and parmesan cheese melt beautifully

• Easy to make and can be prepared ahead of time

• Delicious leftovers that taste even better the next day!

What You’ll Need

For the roasted veggies:

• Red bell pepper

• Yellow or orange bell pepper

• Red onion

• Baby bella mushrooms

• Zucchini

• Olive oil, garlic powder, salt, and pepper

For the butternut squash sauce:

• One large butternut squash (about 3 pounds)

• Milk (I use unsweetened almond milk, but any kind works)

• Brown sugar or maple syrup

• Warm spices: cinnamon, nutmeg, ginger, allspice

• Salt and pepper

For the noodles:

• 10 lasagna noodles (regular or no-boil)

For the ricotta mixture:

• Ricotta cheese

• One egg

• Salt and pepper

For the cheese layers:

• Shredded mozzarella

• Grated parmesan

To finish:

• Fresh parsley or basil for garnish

How to Make It

1. Preheat oven to 400°F.

2. Roast the veggies: Toss the bell peppers, onion, mushrooms, and zucchini with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread evenly and set aside.

3. Prep the butternut squash: Cut off the ends, halve it, scoop out seeds, and place flesh-side down on a baking sheet lined with parchment.

4. Roast veggies and squash: Put both sheets in the oven (on separate racks). Roast veggies for about 30 minutes until slightly golden. Roast squash for about 1 hour until very tender. Let cool.

5. Make the squash sauce: Scoop the roasted squash flesh into a blender. Add milk, brown sugar or maple syrup, cinnamon, nutmeg, ginger, allspice, salt, and pepper. Blend until smooth and creamy.

6. Cook noodles: Boil lasagna noodles for 5-6 minutes, drain, and lay flat on an oiled surface. (You can also soak no-boil noodles in hot water if you prefer.)

7. Mix ricotta: In a bowl, combine ricotta, egg, salt, and pepper.

8. Assemble your lasagna:

• Spread about 3⁄4 cup of the squash sauce on the bottom of a 9x13-inch baking dish.

• Layer 5 noodles (4 vertical, 1 horizontal) on top.

• Spread half the ricotta mixture over the noodles.

• Add half the roasted veggies.

• Sprinkle with 3⁄4 cup mozzarella.

• Spoon 1 cup of squash sauce over the cheese.

• Sprinkle 1⁄4 cup parmesan.

• Repeat the layers once more with the remaining noodles, ricotta, veggies, mozzarella, squash sauce, and parmesan.

• Finish with the remaining 11⁄2 cups mozzarella on top.

9. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the cheese is bubbly and lightly browned.

10. Garnish and serve: Let cool for 15-20 minutes. Sprinkle with fresh parsley or basil, and enjoy!

Make Ahead Tip:

You can assemble the entire lasagna a day in advance. Just cover it tightly, refrigerate overnight, then bake right before serving. Perfect for a stress-free holiday meal or dinner party!

Enjoy this cozy, cheesy, veggie-packed lasagna that’s sure to become a new favorite in your kitchen!