Discover a savory roasted vegetable butternut squash lasagna recipe that combines rich flavors and healthy ingredients for a delightful meal Enjoy
Ingredients
Scale
1 medium butternut squash (about 2 lbs), peeled, seeds removed, and diced
1 large zucchini, sliced
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
2 cups marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tsp dried oregano
2 tsp dried basil
Salt and pepper to taste
12 lasagna noodles (regular or no-boil)
2 tbsp olive oil
Optional: pinch of red pepper flakes for heat, spinach or kale for veggie boost, cottage cheese for leaner option
Special Garnishes: Fresh basil leaves, sliced black olives
Instructions
Preheat your oven to 400°F (200°C).
Roast the vegetables: Spread the diced butternut squash, zucchini, red bell pepper, and onion on a baking sheet. Drizzle with olive oil, season with salt, pepper, and half of the oregano and basil. Toss to coat. Roast for 25–30 minutes, or until tender and slightly caramelized.
Prepare the cheese mixture: In a bowl, combine the ricotta cheese, half of the Parmesan cheese, minced garlic, the remaining oregano, and basil. Mix well and set aside.
Assemble the lasagna: In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles over the sauce. Spread half of the roasted vegetables over the noodles, followed by a layer of the ricotta mixture and a sprinkle of mozzarella. Add another layer of marinara sauce. Repeat this process until all ingredients are used, finishing with a layer of noodles topped with marinara and mozzarella.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden.
Cool and serve: Allow the lasagna to cool for about 10 minutes before slicing. Serve warm, garnished with fresh basil if desired.
