ButterNut Squash Lasagna

Butternut Squash screams fall and so do my food photos !! Making this Butternut Squash Lasagna was a last minute decision and because I couldn’t WAIT to share it with you all I didn’t set up proper lighting or go at a nice chill pace to get decent photos. I promise you this lasagna is so good! Lasagna is the ultimate comfort food. It’s also time consuming and requires some prep work but on those chilly , foggy , gloomy fall days making this will make you feel good . This version I made only took one hour from start to finish . I used no boil lasagna noodles that we have in the refrigerated section and frozen butternut squash . I always buy  no boil lasagna noodles. They save so much time and make your life so much easier. Usually I  would buy pumpkin or squash whole and roast it in the oven then puree it but frozen works just as good and saves time. My version is vegetarian but I think it would be tasty with sage infused ground turkey or chicken. I used mushrooms and they were the perfect savory filling for this lasagna. Let me know what you think and be prepared for more pumpkin and squash recipes this month! XO Tera

Butternut Squash Lasagna Ingredients

One butternut squash or Frozen Squash .

Mushrooms – I used a mix of cremini, portobello and wild mushrooms.

Cheeses- ricotta cheese for the filling , shredded mozzarella for the topping , and parmesan cheese grated in between each later or mixed into the ricotta filling.

Egg – one egg for the ricotta filling.

No- boil lasagna noodles (see photo below)

Spices- I used red pepper flakes , salt , white pepper.

How To make Butternut Squash lasagna

The butternut squash is going to be your “sauce” so start by  peeling , then cutting your fresh butternut squash into pieces and roasting it until tender . Let it cool a bit then puree . You want it to be “saucy” . I used frozen butternut squash so I boiled mine in some homemade chicken stock I made with a few pinches of salt and white pepper then blended it in my vitamix blender until smooth.

Sautee your mushrooms in garlic and onion if you like and seasonings let cool.

Make the ricotta filling by combining your ricotta cheese with salt , pepper, red pepper flakes, one egg , and parmesan cheese . Mix all together well. You don’t need the egg but it helps bind everything together.

Now Layer!

Drizzle some olive oil in the bottom of your casserole or pyrex dish . I used a 9×13 inch one and place some butternut squash sauce at the bottom.

Place the first layer of no-boil noodles down , top with ricotta cheese mixture spread evenly across.

Then add your sauteed mushrooms on top of the ricotta . Repeat these layers a couple of times in the pan and finish the last layer with shredded mozzarella cheese.

Cover with foil and bake for 40 minutes at 375f or 190c .

Bake uncovered for the last fifteen minutes so the cheese gets nice and brown .