Butternut Squash Lasagna. My lasagna life was changed last night when I made lasagna and added… you guessed it, roasted butternut squash.
It gives a wonderful sweet and creamy bite and pairs perfectly with melty cheese. This lasagna is loaded with veggies– peppers, onions, mushrooms, spinach, and butternut squash. It’s just perfect for a weeknight too and makes lots of leftovers!
I’m keeping this post short and sweet because I have a lot of check marks to make on my to-do list. Speaking of to-do lists… I’m curious how many of you like to keep lists. If you’re techy and like to keep lists, you have to check out one of my {new} favorite apps ToDoist!
It came highly recommended by two of my favorite gals– Carlene and Jenna, and I’m like, okay I love keeping my pin and paper lists, but then sometimes I lose the paper or don’t have it with me, so let’s see how this works.
The app is awesome because you can have shared to-do lists, so that you can delegate! Score. I have shared to do lists with my husband, intern, and web developer. And it’s really cool because you can comment on there and it sends me an email when a task is completed! I also can set priorities as well which keeps me focused on which tasks I need to complete first. Love it.
Anyways, off to check some of those things off my todoist. To all my list makers out there, please add “Make this Butternut Squash Lasagna tonight!” to your list. You’ll thank me later!
See ya tomorrow!
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Butternut Squash Lasagna
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
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Pin RecipeDescription
Butternut Squash Lasagna. My lasagna life was changed last night when I made lasagna and added… you guessed it, roasted butternut squash. This lasagna is loaded with veggies– peppers, onions, mushrooms, spinach, and butternut squash. It’s just perfect for a weeknight too and makes lots of leftovers!
Ingredients
- 1 tablespoon olive oil, divided
- 1 butternut squash, diced
- 1 small eggplant, peeled and diced
- 1/2 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 2 cups baby spinach leaves
- 1 tablespoon minced garlic
- 1/2 teaspoon Italian seasonings
- 1 (14.5 ounce) can fire roasted tomatoes
- 1 1/2 cups tomato sauce
- 6 ounces (9 sheets) whole grain “no boil” lasagna noodles
- 1 egg
- 1 1/2 cups cottage cheese
- 1 1/2 cups part skim mozzarella cheese
- 1/4 cup parmesan
Instructions
- Preheat oven to 425 degrees F. Line two rimmed baking sheets with parchment paper. Arrange butternut squash on one sheet, and eggplant on the other. Drizzle with olive oil and freshly ground pepper and roast in oven for 45 minutes. Remove eggplant after 30 minutes. Once butternut squash finishes cooking, reduce heat to 375 degrees F.
- Heat olive oil over medium high heat and sauté mushrooms, peppers, and onions until softened.
- Stir in garlic, italian seasonings, and pepper; toss in spinach and sauté until wilted. Fold in eggplant and squash. Remove veggies from pan and set aside.
- Add tomatoes and tomato sauce to heated skillet and stir together brining to a simmer.
- In a small bowl, stir together egg and cottage cheese.
- In 9X16 inch baking dish, pour small amount of tomato mixture to coat the bottom of the dish.
- Place 3 lasagna noodles side by side to line the pan. (Use more sheets if needed).
- Spread 1/2 cup cottage cheese mixture evenly on lasagna noodles, and sprinkle 1/3 cup cheese on top.
- Top cheese with 1/3 veggie mixture; repeat steps to build two more layers finishing remaining lasagna noodles.
- Top final veggie layer with 1/2 cup mozzarella cheese and parmesan cheese.
- Bake in oven for 30-35 minutes.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 298
- Sugar: 8g
- Sodium: 846mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 46mg
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
they so much better
Looks like a great recipe, am cooking as we speak. I couldn’t tell for sure from the recipe what to do with the squash and eggplant after roasting them, so I added them to the rest of the veggies
You did exactly what I did. Thanks for the heads up, I’ll make that more clear in the recipe. Hope you enjoyed it!
I went to the grocery store to buy the ingredients and made this the night you posted it. DEEEE-LISH-OUS. Such a healthy and, arguably more importantly, FLAVORFUL alternative to the standard cheese and meat-laden lasagna I grew up with in my traditional Italian family. I loved the combination of all of the veggies together. I used fat-free cottage cheese and could not even tell the difference from the usual calorically-intense ricotta cheese I used to use. My boyfriend suggested that I incorporate a little meat in the lasagna so I ended up using about 3 spiced chicken sausages. Came out wonderfully. My only suggestion is that perhaps people make a little more sauce as I found from day 2 leftovers that it was lacking in the sauce department. But, what a great make-ahead meal that can last you throughout the work week! Cannot wait to make this again!
OMG> I’m so glad you LOVED IT. The butternut squash is just out of this world in lasagna, right? Good feedback about the sauce– you can’t go wrong with tossing a bit more sauce in the mix 🙂
This looks delicious! I bet the cooked butternut squash adds a great texture and flavor to the dish. I was diagnosed with a dairy allergy last year, but that hasn’t stopped me from creating creamy ‘cashew cheeses’ to enjoy dishes like these. I now have wonderful culinary ideas swirling through my mind. Thank you!
You nailed it on the butternut squash in this dish. I don’t even know where to begin with cashew cheese.. actually never heard of it, but it sounds really good.
Omygosh— can you make this for me when I get to Orlando?!
You got it!
I have never tired butternut in lasagna but I have to now! This looks amazing!
When I saw this on my bloglovin I KNEW it was you after last weeks recipe!
Pinned because you combined two of my favourites- Lasagne and butternut squash!
That’s awesome. Get it!!
Oh man, this looks A-MAZ-ING! Butternut squash, eggplant and mushrooms- sooo good! My husband and I are both a little crazy with our list making, I’m going to check out that app right now!
Thanks Sonali! I’m with you, the hubs on the other hand is not so much of a list maker, so to-do helps a lot!
i’m usually not a huge butternut squash fan but this has me drooling! i might even be able to get hubby to eat it!
Ah man Linds, I think you’ll like this one. 😉
Ooo, I love puréeing butternut squash and using that as the lasagna base/sauce. Sooo tasty! Butternut squash makes everything taste a little better 😉
Yummmmm sounds like an excellent idea.
I love pen and paper lists but I will check out that app since I always have my phone on me. I’ve made a butternut squash kale lasagna and I just love the combo. this looks fantastic!
check it out. it’s made my life more streamlined…
This looks incredible! Pinned for later because I know the butternut in my fridge has a higher purpose coming for it 🙂
Thanks Marisa 🙂