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Recipe: Butternut Squash Lasagna

Butternut Squash Lasagna

Like a lot of comfort foods, Lasagna is one of those dishes that can really take a long time to make. Sometimes all the steps deter me from making it, so I wanted to try ways to be more efficient and cut down on time.  Using some frozen ingredients and oven ready Lasagna noodles, cuts down the active prep time.  It’s also a meal that you can assemble and freeze for later use.  If you’re making one, you might as well make two at the same time. 

Here’s a seasonal take on a family favorite. If you’ve got leftover roasted butternut squash, use that. Otherwise use frozen butternut squash cubes and cook them in the microwave.



2 Cups cooked Butternut Squash

1 T Veggie Blend

2 Cups Garlic Cream Sauce

1 T. Fresh Thyme, Rosemary, or Sage, chopped finely 

8 oz Oven-Ready Lasagna sheets

1 T Mojo Garlic Sauce.

1 cup Ricotta

1 cup Chopped Frozen Spinach, drained

1 Egg

2 cups Mozzarella

1 Tablespoon Parsley, for garnish (optional)




Preheat oven to 400 degrees


In a bowl, combine 


Make my Garlic Cream Sauce or you can buy store bought. I think the best store bought Alfredo (or red sauce) is Raos. 


In an 8"-x-8" pan, spread a thin layer (about ½ cup) of cream sauce in the bottom of the dish. Add a single layer of lasagna noodles followed by a layer of squash. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about ¾ cup white sauce. Repeat layers one time. Top with remaining noodles and spread remaining cream sauce and cheese over top. 





  • Buy Frozen butternut squash and spinach. 
  • Make the garlic cream sauce ahead of time. This can last 4 days in the fridge, or 3 months in the freezer.
  • Additions: a layer of cooked sweet sausage or mushrooms.
  • Need it Vegan? Make these substitutions: vegan butter, vegan shredded mozzarella, Primal Kitchen or Victoria brand vegan Alfredo sauces are good options.

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