Butternut Squash Lasagna
Hello, my foodie friends!
Today I am bring you my Butternut Squash Lasagna. If you’re looking for a dish that brings cozy fall flavors to your table all year round, this Butternut Squash Lasagna is the answer! It’s a perfect blend of sweet, savory, creamy, and crunchy—all baked together into a cheesy, bubbling masterpiece.
Layers of tender roasted butternut squash, caramelized onions, and fresh sage are paired with creamy ricotta and melty mozzarella, all wrapped up in a rich marinara sauce. And to top it off? A sprinkle of toasted walnuts for the perfect crunch! It’s indulgent yet light, comforting yet elegant. Proof that healthy eating can still taste amazing.
What You’ll Need
- 1 butternut squash
- 2 tsp olive oil
- 1 sweet onion (diced)
- 1 cup low-fat ricotta cheese
- 1/4 tsp ground nutmeg
- 4 egg whites
- 1/4 cup grated parmesan cheese
- 10 sage leaves (chopped)
- 1/4 tsp black pepper
- 2 cups reduced-fat mozzarella cheese (shredded)
- 8 oz. tomato sauce
- 12 lasagna noodles
- 1 oz. walnuts (coarsely chopped)
How to Make Roasted Butternut Squash Lasagna
1: Roast the Butternut Squash
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- Preheat the oven to 375 degrees
- Cut the squash in half lengthwise and scoop out the seeds.
- lightly brush cut sides with olive oil and place, cut side down onto a parchment lined baking try.
- Bake in the oven for 1 hour.
2: Sauté the Onions
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- Heat olive oil in a large sauté pan over medium heat.
- Add onions, and sauté for 3 minutes.
- reduce the heat to medium-low. Continue to cook stirring frequently, until onions are very soft and a golden brown.3: Cook the Lasagna Noodles
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- Cook according to package instructions. Drain and set aside.
4: Mix the Ricotta Filling
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- Scoop out the flesh of the squash into a food processor.
- Add ricotta, nutmeg, egg whites, fresh sage, salt, pepper, and parmesan and process until smooth.
- Transfer to a mixing bowel and gently fold in the caramelized onions.
5: Assemble the Lasagna
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- Spread a layer of tomato sauce at the bottom of a baking dish. Layer noodles, 1 cup squash mixture, and 1/2 cup mozzarella.
6: Bake
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- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 20 minutes.
7:
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- Remove foil, top lasagna with reserved mozzarella, and walnuts and bake for an additional 5 minutes.
8: Serve & Enjoy!
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- Let the lasagna rest for 5 minutes.
Tips & Variations
Make It Vegetarian & Protein-Packed – Add a layer of sautéed mushrooms, spinach, or kale for extra texture and nutrients.
Add a Savory Meat Layer – Browned Italian sausage or ground turkey pairs wonderfully with the sweet butternut squash.
Amp Up the Flavor – Add roasted garlic to the ricotta mixture or stir in a pinch of red pepper flakes for a little heat.
Dairy-Free & Vegan Option – Swap ricotta for cashew cream and use dairy-free cheese to make it plant-based.
Try a Different Crunch – Toasted pecans or pine nuts work beautifully.
Check out my last post if you missed it: Caribbean Chicken Salad
Roasted Butternut Squash Lasagna
Ingredients
- 1 butternut squash
- 2 tsp olive oil
- 1 sweet onion (diced)
- 1 cup low-fat ricotta cheese
- 1/4 tsp ground nutmeg
- 4 egg whites
- 1/4 cup grated parmesan cheese
- 10 sage leaves (chopped)
- 1/4 tsp black pepper
- 2 cups reduced-fat mozzarella cheese (shredded)
- 8 oz tomato sauce
- 12 lasagna noodles
- 1 oz walnuts (coarsely chopped)
Instructions
- Preheat oven to 375 degrees
- Cut squash in half lengthwise and scoop out seeds.
- Lightly brush cut sides with 1 tsp oil and place, cut side down onto a parchment-lined baking tray.
- Bake in the oven or 1 hour or until the squash is tender when pierced with a fork.
- Remove from oven and let cool to room temperature.
- Cook lasagna noodles according to package directions.
- Meanwhile, heat remaining tsp oil in a large saute pan over medium heat
- Add onions, and saute for 3 minutes, until onions begin to soften.
- Reduce heat o medium-low and continue to cook stirring frequently, until onions are very soft and golden brown.
- Scoop out the flesh of the squash into the bowl of a food processor.
- Add ricotta, nutmeg, egg whites, fresh sage, salt, pepper, and parmesan and process until smooth.
- Transfer mixture to a large mixing bowl and gently fold in the caramelized onions.
- Assemble lasagna, cover the bottom of the pan with about 1/2 a cup of the marinara sauce.
- Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup of mozzarella.
- Repeat layer 2 more times, starting with the 1/2 cup marinara sauce, layer of noodles, remaining butternut squash, and remaining marinara sauce.
- Cover the dish with foil, place onto a baking tray, and back in the oven for 20 minutes.
- Remove foil, top lasagna with reserved mozzarella, and walnuts and bake for an additional 5 minutes.
- Serve and enjoy.