Pumpkin Lasagna With Roasted Butternut Squash

Name: Pumpkin Lasagna With Roasted Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash; 1 (15 ounce) can pumpkin puree; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/8 teaspoon dried ground ginger; 3 tablespoons light brown sugar; 1 tablespoon maple syrup; 10 no-boil lasagna noodles; 1 (15-oz) container ricotta cheese; 8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces; 1/2 cup finely shredded Parmesan cheese

Servings: persons

1 medium butternut squash
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon dried ground ginger
3 tablespoons light brown sugar
1 tablespoon maple syrup
10 no-boil lasagna noodles
1 (15-oz) container ricotta cheese
8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces
1/2 cup finely shredded Parmesan cheese

1
Preheat oven to 400u00b0 F.
2
Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about 1/2 to 1-inch in size. Set aside. Reduce the heat on the oven to 350u00b0 F.
3
In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.
4
In another small bowl, stir together the ricotta, 2/3 of the chopped mozzarella, and 1/4 cup of Parmesan. Set aside.
5
Lightly coat a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with 1/4 of the butternut squash chunks. Top with 1/3 cup of sauce.
6
Top with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
7
Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!

1383

kcal

Calories

Fat

203

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 medium butternut squash, 1 (15 ounce) can pumpkin puree, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Pumpkin Lasagna With Roasted Butternut Squash 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!