Butternut Squash Matzo Lasagna Recipe

Name: Butternut Squash Matzo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. butternut squash, peeled, seeds discarded; 2 small yellow onions, chopped King Sooper's 1 lb For $0.99 thru 02/09; 6 medium cloves garlic, chopped; 3 Tbsp. olive oil; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1 inch chunks; 1 cup vegetable stock; Freshly ground black pepper, to taste; cooking spray; 5 sheets matzo; 2 cups (8 oz.) shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Servings: persons

3 lb. butternut squash, peeled, seeds discarded
2 small yellow onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
6 medium cloves garlic, chopped
3 Tbsp. olive oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1 inch chunks
1 cup vegetable stock
Freshly ground black pepper, to taste
cooking spray
5 sheets matzo
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1
Preheat the oven to 400 degrees F.
2
Cut the squash into small cubes.
3
Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly.
4
Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender.
5
Remove the pan from the oven and let the vegetables cool.
6
Reduce the oven temperature to 350 degrees F. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
7
Generously grease a large (9x13-inch) baking dish.
8
Spoon 1/3 of the squash mixture onto the bottom.
9
Cover with matzo (break up the pieces, if necessary, to fit the dish).
10
Sprinkle with 1/3 of the mozzarella cheese.
11
Repeat the layers another two times.
12
Sprinkle the top with the Parmesan cheese.
13
Cover the dish with aluminum foil, slightly tented.
14
Bake for 40 minutes.
15
Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly.
16
Let rest for 5-6 minutes before serving.

3116

kcal

Calories

317

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. butternut squash, peeled, seeds discarded, 2 small yellow onions, chopped King Sooper's 1 lb For $0.99 thru 02/09, 6 medium cloves garlic, chopped, 3 Tbsp. olive oil, and more.

Yes, Butternut Squash Matzo Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Matzo Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions