Butternut Squash Lasagna Recipe

Gather the ingredients.

Preheat the oven to 400 F. Line a large rimmed baking sheet with foil, then lightly grease with oil or olive oil spray. 

Place the butternut squash cubes on the prepared baking sheet, then toss with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into an even layer.

Bake the squash until fork-tender, about 30 minutes. Remove from the oven and reduce the oven temperature to 375 F.

Meanwhile, bring a large pot of water to a boil over high heat. Once the water reaches a boil, generously salt the water.

Transfer the squash to a food processor along with the ricotta cheese, 1/4 cup of Parmesan cheese, 1/2 cup of milk, and the nutmeg. Pulse until smooth. If the mixture is too thick, add a few more tablespoons of milk. Set aside.

Add the lasagna noodles to the boiling water and cook as directed for al dente noodles. 

While the pasta is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 3 minutes. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, then add the garlic. Continue to cook until the mushrooms have released most of their moisture, about 3 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Remove the vegetables from the heat and set aside to cool slightly.

Drain the noodles, then gently lay them out on a lightly oiled baking sheet or tray. Turn to coat in the oil to prevent from sticking.

Butter or oil a 2 1/2 to 3-quart baking dish. Spread about one-third of the butternut squash mixture in the prepared baking dish, then top with 1/2 cup of the mozzarella cheese. Sprinkle with a dash of Italian seasoning.

Top the butternut squash/cheese layer with 3 lasagna noodles—or 4 if the baking dish is wide.

Drain any excess moisture from the mushroom and spinach mixture, Spoon half of the veggie mixture over the noodle layer, then top with another 1/2 cup of mozzarella cheese. Sprinkle with another dash of Italian seasoning.

Top the veggie mixture with 3 lasagna noodles.

Repeat steps 11 through 14 until you use the last layer of noodles.

Top the last layer of noodles with the remaining one-third of butternut squash, then top with the remaining 1 cup of mozzarella cheese and remaining 1/2 cup of Parmesan cheese. Sprinkle with another dash of Italian seasoning.

Cover the baking dish tightly with foil, not letting it rest on the cheese layer.

Bake the lasagna, covered, for 35 minutes.

Remove the foil and bake the lasagna until the cheese is melted and lightly browned, 10 to 15 minutes longer. 

Let the lasagna cool for about 15 to 20 minutes before slicing and serving. Garnish with extra Parmesan cheese and basil leaves, if desired.