There’s nothing quite like the comforting embrace of a homemade lasagna, especially when it’s packed with roasted vegetables, creamy butternut squash, and ooey-gooey layers of cheese. This Cozy Roasted Vegetable Butternut Squash Lasagna is the ultimate fall and winter dish—warm, hearty, and filled with wholesome ingredients that nourish the soul.
Imagine tender roasted zucchini, peppers, and mushrooms layered with a luscious butternut squash purée, creamy béchamel, and lasagna noodles. Every bite is a balance of rich flavors and textures, from the nuttiness of squash to the slight char of caramelized veggies. It’s cozy food at its finest, perfect for gatherings or a quiet night in with the family.
What’s great about this recipe is its versatility. You can make it ahead, adapt it to be vegetarian-friendly, and even freeze it for those busy weeknights when you crave something warm and delicious. Let’s dive into this irresistible lasagna!
Why This Roasted Vegetable Butternut Squash Lasagna Will Be Your New Favorite
- Packed with Flavor: Roasted veggies bring a smoky sweetness, complemented by creamy butternut squash.
- Perfectly Cozy: A warm, hearty dish ideal for chilly evenings.
- Customizable: Easy to make vegetarian or adjust to dietary preferences.
Exciting Story
One Sunday afternoon, while cleaning out my fridge, I stumbled upon a bag of leftover roasted vegetables and half a butternut squash that had been eyeing me for days. My husband suggested lasagna, and this creation was born.
It was an instant hit. The kids devoured it without realizing they were eating loads of veggies (mom win!), and my husband requested it again the following week. Now, it’s our go-to comfort food recipe, especially when we’re craving something indulgent but still packed with goodness.
Why This Roasted Vegetable Butternut Squash Lasagna?
Selling Points
- Rich Layers of Flavor: Sweet butternut squash, savory roasted veggies, and creamy béchamel.
- Family-Friendly: Loved by kids and adults alike.
- Make-Ahead Friendly: Perfect for meal prep or freezer meals.
Cuisine
Italian-Inspired Comfort Food
Tips for Success
- Prep Ahead: Roast vegetables and make the squash purée a day ahead for easy assembly.
- No-Cook Noodles?: Use them if you’re short on time—just add extra sauce to keep them moist.
- Don’t Skip the Rest Time: Letting the lasagna sit helps it set and makes slicing easier.
Substitutions and Variations
- Vegetarian: Use vegetable broth for the purée and béchamel.
- Protein Boost: Add cooked chicken or ground turkey to the layers.
- Cheese Options: Substitute mozzarella with Gruyère or fontina for a gourmet twist.
Make It Healthier
- Use whole wheat lasagna noodles.
- Substitute milk with unsweetened almond milk in the béchamel.
- Add spinach or kale for extra greens.
Closing in Todd Wilbur Style
And there you have it! A cozy, hearty Roasted Vegetable Butternut Squash Lasagna that’s sure to warm your heart and satisfy your cravings. Pair it with a fresh salad or garlic bread, and you’ve got the perfect meal. Don’t forget to share your creations with us and check out our other recipes for more kitchen inspiration!
Frequently Asked Questions
Q: Can I freeze this lasagna?
A: Yes! Assemble the lasagna, wrap it tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 1 hour.
Q: Can I use store-bought squash purée?
A: Absolutely! Save time by using canned or pre-made purée.
Q: What sides pair well with this dish?
A: Serve with a mixed green salad, garlic bread, or roasted Brussels sprouts.
Q: Can I make this gluten-free?
A: Use gluten-free lasagna noodles and swap flour in the béchamel with a gluten-free blend.
Enjoy the coziest lasagna ever! 🌟
Print
Cozy Roasted Vegetable Butternut Squash Lasagna
Description
Kitchies! There’s nothing quite like the comforting embrace of a homemade lasagna, especially when it’s packed with roasted vegetables, creamy butternut squash, and ooey-gooey layers of cheese.
Ingredients
- For the roasted veggies:
- 1 red bell pepper, julienned or cut into chunks
- 1 yellow or orange bell pepper, julienned or cut into chunks
- 1 red onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 2 medium zucchini, sliced and quartered
- ½ teaspoon garlic powder
- Freshly ground salt and pepper
- 2 tablespoons olive oil
- For the butternut squash layer:
- 1 large butternut squash (at least 3 pounds)
- ⅔ cup milk (I like unsweetened almond milk, but 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 ground black pepper
- For the noodles:
- 10 lasagna noodles
- For the ricotta mixture:
- 1 (15 ounce) container ricotta
- 1 egg
- ½ teaspoon salt
- Freshly ground black pepper
- For the layers:
- 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
- 1/2 cup grated parmesan cheese, divided
- To garnish:
- Fresh chopped parsley
Instructions
-
Preheat the oven to 400 degrees F.
-
Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash.
- Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper.
-
Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven.
-
Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside.
-
Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren’t my favorite!)
-
In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside.
-
To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9×13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese.
-
Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
-
-
Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
-
-
Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12.
-
-
Nutrition
- Serving Size: 1 of 12
- Calories: 300
- Sugar: 5g
- Fat: 15g
- Saturated Fat: 7g
- Fiber: 3g
- Protein: 15g
