Roasted Butternut Squash and Pumpkin Lasagna

A baked casserole with a golden, bubbly cheese topping and visible chunks of vegetables in a rectangular dish, resting on a light countertop—this Roasted Butternut Squash and Pumpkin Lasagna is both comforting and vibrant.

5 from 8 votes

Roasted Butternut Squash and Pumpkin Lasagna

A fall twist on a classic Italian dish. This pumpkin and butternut squash lasagna is a delicious vegetarian dish that everyone will love. Sweet and savory roasted squash and pumpkin puree between delicate layers of lasagna and gooey cheese.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: Italian

Keyword: butternut squash, vegetarian

Servings: servings

Calories: 315kcal

Author: Lora

Ingredients

3 ½ pounds butternut squash peeled seeded and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 teaspoons salt
2 teaspoons black pepper
1 15 ounce can pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 Tablespoons maple syrup
1 15 ounce whole-milk ricotta cheese
2 large egg yolks
½ cup heavy cream
2 cups mozzarella cheese chopped in ½ inch pieces
1 ¼ cups of grated Parmegiano Reggiano cheese
2 Tablespoons unsalted butter
1 cup vegetable broth or chicken broth
½ cup loosely packed fresh sage leaves coarsely chopped
10 no boil lasagna noodles or your own fresh noodles

Instructions

Preheat oven to 400 F. Toss squash, oil and 1 teaspoon salt on a baking sheet. season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375F. Combine ricotta, yolks, cream, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt.
In a small bowl, mix together the pumpkin, cinnamon nutmeg, maple syrup. Season with salt and pepper (to your taste); set aside.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
Place squash in a medium bowl and mash ½ of it (I used a potato smasher, or use a fork) and leave ½ in full pieces. Fold in the sage butter and ¾ cup of the broth. If you feel it needs more broth add a tablespoon more at a time. You don’t want it to be too soupy. Season with salt and pepper.
Spoon ⅓ of the pumpkin sauce in a 9 cup baking dish. Top with a layer
of noodles. Spoon ¼ of the ricotta mixture over the noodles. Top with a layer of noodles. Top with ¼ of the butternut squash mixture. Top with ⅓ cup of the pumpkin sauce.
Top with a layer of noodles. Top with a layer of the ricotta cheese. Top with a layer of noodles, squash and pumpkin sauce.
Spread the last bit of ricotta mixture on top, dotting with mozzarella pieces and grated Parmegiano Reggiano.
Cover with foil. Place baking dish on a rimmed baking sheet and bake for about 45 minutes, until the cheese is bubbling and golden. Let stand 15 minutes before serving.

Notes

Squash: pre-cut squash from the store saves time if you would rather skip peeling and cutting it yourself.
Dairy-free option: use vegan cheeses and skip the ricotta filling.
Make ahead: assemble up to a day in advance and refrigerate before baking.
Storage: refrigerate up to 4 days, or freeze baked or unbaked up to 3 months.
Nutrition: is an estimate and will vary depending on the exact ingredients used.

Nutrition