Let’s face it, traditional lasagna is satisfying. It goes above and beyond ordinary meals with its drool-invoking flavor. I love the layers, as well as all the gooey cheeses. There’s just one problem, I can’t serve it to my husband. He has terrible acid reflux with tomatoes, so I’ve adapted this recipe into a better version of the classic. Please enjoy this easy to bake recipe for butternut squash lasagna.
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The textures are amazing
Before we even begin, let’s discuss why this lasagna is so DANG good. In each bite, there are loads of veggies that perfectly combine into a harmonious symphony of flavor. There are firm textures, as well as soft and creamy.
Variety is the spice of life.
I don’t know about you, but meals that have a mix of flavors do best to fill the belly. There is a joy that comes from cooking, especially as you master the composition of texture. I mean, when you look at photos, don’t the most dynamic ones contain various levels of contrast? Variety is truly the spice of life.
Your entire family will love it
Additionally, this butternut squash lasagna is a hit with the kids, too. There’s no need to stress anymore about dinner because:
1.) Everybody will love it.
2.) You can totally prep ahead of time and then freeze.
Yes, you heard me correct. You can make this dish ahead of time, store it in the freezer for up to 3 months, then pop it in the oven when you’re ready.
It’s the perfect make-ahead dish!
My preference is to use these disposable oven pans and stack them high in my icebox. I mean, talk about easy. Honestly, if you make this recipe people will think you’ve got everything all figured out. A mama that handles day to day parenting AND cooks a slamming meal… How does she do it?
And that’s how dinner is done.
In conclusion, keep in mind that proper prep makes everything easier. This recipe for butternut squash lasagna requires pre-roasted squash. I’ll usually roast a couple huge butternut squashes and use the leftovers the next day to make this recipe. If the kiddos are around, let them help with chopping veggies or laying the pasta. Food lovers are born when they are educated about the ingredients.
Until next time, I hope you enjoy this dish.
Butternut Squash Lasagna
Prep: 25 minutes
Cook: 30 minutes fresh, 70 minutes frozen
- 1 lb. ground beef
- Lasagna (10-12 depending on your pan, cooked and drained)
- 1 large pre-roasted butternut squash
- 2 cups whole-milk ricotta cheese
- 1 cup Alfredo sauce
- 1/4 cup mushrooms (chopped)
- 1 large egg
- 2 16 oz. bags of shredded mozzarella cheese
- 1 tsp. of rosemary
- 1/2 tsp. of thyme
- Pinch of salt and pepper
- First, take the pre-roasted butternut squash and remove the skin.
- Next, cut the squash into 1/4 inch slices.
- Set aside for later use.
- Preheat your oven to 400F.
- In a large non-stick skillet, add ground beef, oregano, thyme, salt, and pepper.
- Brown until fully cooked, then drain.
- Return beef to pan and add mushrooms and Alfredo sauce.
- Continue cooking on low until the mushrooms have softened.
- Remove from heat and set aside.
- In a large mixing bowl, add the egg and ricotta cheese.
- Stir until evenly combined. Then, set aside.
- Using your oven safe pan, add the cooked beef with sauce as the very first layer. It should be sparse and spread out, just enough to keep the pasta from sitting completely on the bottom of the pan.
- Now, add a single layer of lasagna noodles.
- Next, add a layer of the pre-roasted butternut squash.
- Follow up with a layer of the ricotta cheese mixture.
- Then, add a thin layer of mozzarella cheese.
- Repeat steps 12-16 except add a generous layer of the meat mixture.
- Additionally, the remainder of the shredded mozzarella cheese should go on top. (Thick layer.)
- Cover with aluminum foil and cook for 25 minutes. (70 if from frozen.)
- Remove the foil and then increase oven temperature to a high broil.
- Continue to cook until the cheese starts to bubble and turn golden brown on top. Usually about 8-10 minutes.