Ah, the magic of fall! The leaves are changing, the air is crisp, and there’s this warm, cozy feeling that wraps around you like your favorite blanket. It’s the perfect time for comfort food, don’t you think? Today, I’m really excited to share a recipe that screams autumn vibes: Roasted Butternut Squash Lasagna. This dish has a special place in my heart. I remember the first time I made it; my kitchen was filled with the sweet, nutty aroma of butternut squash roasting in the oven, and I just knew it was going to be a hit. Every forkful is like a hug, and I can’t wait for you to experience it too!

What I love most about this lasagna is how it blends the earthy sweetness of roasted butternut squash with layers of creamy ricotta, the tang of marinara sauce, and gooey mozzarella—a comforting symphony of flavors and textures that are simply irresistible. It’s a dish that not only warms your body but also your soul, making it perfect for those cozy nights in.

Why You’ll Love This Recipe

• Deliciously comforting flavors that make you feel right at home.
• Perfect for meal prep—great leftovers for busy weeknights!
• Budget-friendly: makes a hearty meal without breaking the bank.
• Vegetarian-friendly, so it’s perfect for family gatherings.
• Easy to customize based on your taste preferences!

Ingredients

Let’s gather our ingredients! Make sure to grab these lovely items for your Roasted Butternut Squash Lasagna:

• 1 medium butternut squash (about 2-3 pounds), peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups marinara sauce (store-bought or homemade)
• 15 ounces ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• 2 teaspoons dried Italian herbs (like basil and oregano)
• 12-15 lasagna noodles (no-boil or traditional)

Notes: Fresh garlic adds more punch than powdered; if you have some on hand, use 2-3 cloves minced. Also, feel free to swap the cheese for your favorites—maybe add some goat cheese for extra creaminess!

Step-by-Step Instructions

1. Roast the Butternut Squash. Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer for even roasting. Bake for about 25-30 minutes or until it’s tender and caramelized. The smell is divine!
2. Prepare the Marinara Sauce. While the squash is roasting, you can warm up your marinara sauce on the stove. This brings the flavors together and gets it nice and cozy. You can add some extra Italian herbs and garlic at this stage if you like!
3. Mix the Ricotta Filling. In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and Italian herbs. Mix until everything’s nicely blended. This mixture will be the creamy layer in our lasagna.
4. Assemble the Lasagna. In a 9×13 inch baking dish, start with a layer of marinara sauce on the bottom. Place 3-4 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Top with half of the roasted butternut squash and a sprinkle of mozzarella cheese. Repeat this layering with another layer of sauce, noodles, ricotta, squash, and mozzarella. Finish with a final layer of noodles topped with remaining marinara sauce and the rest of the mozzarella.
5. Bake! Now it’s time for the oven! Cover the dish with aluminum foil (to prevent sticking, spray the foil with a little cooking spray) and bake for 25 minutes. After this, remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden. Your home will smell absolutely amazing!
6. Let it Rest. Once it’s out of the oven, let the lasagna rest for about 10-15 minutes. This allows everything to set and makes it easier to serve. I know it’s tempting, but it’s worth the wait!

Pro Tips & Variations

Let’s shake things up a bit, shall we?

• Spice it Up: Add some red pepper flakes to your marinara sauce for a kick. You could also sauté some spinach or kale with garlic and layer it in for extra nutrition!
• Nutty Touch: Top your lasagna with a sprinkle of toasted pine nuts or walnuts before serving for a delightful crunch.
• Non-Dairy Option: Swap the ricotta for tofu or a dairy-free cream cheese for a vegan-friendly version. You might want to add nutritional yeast for that cheesy flavor!

Serving Suggestions

When it comes to serving your Roasted Butternut Squash Lasagna, think cozy! I love serving it with a side of garlic bread—there’s nothing like sopping up that extra marinara sauce with some warm, buttery bread. A simple green salad dressed with a light vinaigrette pairs beautifully, keeping things fresh and colorful. And don’t forget a warm beverage to round off the meal—a lovely spiced chai or a glass of red wine makes it feel extra special.

Visualize this: a steaming piece of lasagna plated up, melted cheese bubbling over, with a sprinkle of fresh basil on top. You might want to set the mood by lighting a softly scented candle while you enjoy your meal. It’s all about creating that comfortable vibe!

Storage Tips

Let’s talk about how to keep that deliciousness around for as long as possible! You can store leftover lasagna in the fridge for about 3-5 days in an airtight container. If you want to freeze it, slice it into portions, wrap them tightly with plastic wrap, and then place in a freezer-safe container. It should keep well for up to 3 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight before reheating.

To reheat, just pop it back in the oven at 350°F (175°C) until warmed through, or microwave individual pieces for a quick fix. If it looks a little dry, add a splash of water or extra marinara sauce to bring it back to life!

FAQs

Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge. Just pop it in the oven when you’re ready to bake—no need to adjust cooking times.

What can I substitute for butternut squash?

If butternut squash isn’t your thing, you can easily swap it out for roasted sweet potatoes or even zucchini. Just adjust the cutting and roasting times as necessary!

Can I use regular lasagna noodles instead of no-boil?

Yes, you can! Just make sure to pre-cook them according to package instructions before layering them in your dish. You’ll want them to be al dente so they hold up while baking.

How can I add protein to this dish?

If you’re looking to up the protein, consider adding layers of cooked ground turkey, chicken, or even some Italian sausage. Just make sure to cook the meat beforehand!

Is this recipe gluten-free?

You can make this gluten-free by using gluten-free lasagna noodles. Many brands make excellent options that will work just as well! Just check the package instructions for any adjustments you might need to make.

Conclusion

I hope you’re as excited to dive into this Roasted Butternut Squash Lasagna as I am! It’s sure to become a favorite as the seasons change and comfort food cravings strike. I’d love to hear how yours turns out—do you have any fun twists you added? Share your thoughts in the comments below! Happy cooking, and may your kitchen be filled with warmth and laughter.