Pumpkin Lasagna With Roasted Butternut Squash Recipe

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.

No additional tips available.

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

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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.

Pumpkin Lasagna With Roasted Butternut Squash

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