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
2 cups Mozzarella
1 Tablespoon Parsley, for garnish (optional)
Preheat oven to 400 degrees
In a bowl, combine
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.