The inviting aroma of baked butternut squash and savory lentils filling your kitchen is a sure sign of comfort and warmth. This Lentil and Butternut Squash Lasagna is not just a dish; it’s an experience, perfect for gathering the family around the table on a cozy autumn evening. This unique lasagna combines the subtle sweetness of butternut squash with hearty, protein-packed lentils, creating a wholesome and satisfying meal that’s brimming with flavor and nutrition. Ideal for seasonal celebrations, family dinners, or simply a delightful weeknight treat, this lasagna is sure to become a beloved tradition.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 8
  • Skill Level: Intermediate

Ingredients

  • 1 cup dried lentils, rinsed and drained
  • 1 medium butternut squash, peeled and thinly sliced
  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lentils according to package instructions until tender, about 20-25 minutes. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent and fragrant, about 5 minutes.
  4. Stir in the cooked lentils, oregano, basil, salt, and pepper. Cook for another 5 minutes, then set aside.
  5. In a large pot, bring water to a boil and cook the lasagna noodles according to package instructions. Drain and lay flat on a clean towel.
  6. Spread a thin layer of marinara sauce at the bottom of a white ceramic baking dish. Arrange a layer of lasagna noodles on top.
  7. Spread half of the ricotta cheese mixture over the noodles, then add a layer of thinly sliced butternut squash.
  8. Spread a third of the lentil mixture over the squash, then sprinkle with a layer of mozzarella cheese.
  9. Repeat the layers, finishing with a layer of noodles topped with marinara sauce, mozzarella, and Parmesan cheese.
  10. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
  11. Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

Helpful Tips

Variations: For a vegan option, substitute ricotta and mozzarella with plant-based alternatives. Add extra veggies like spinach or mushrooms for added texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Ingredient Substitutions: You can substitute lentils with chickpeas or black beans for a different flavor profile. Use gluten-free lasagna noodles if needed.

Pairings: Serve with a side salad of mixed greens, drizzled with a light vinaigrette, and a warm, crusty bread. Complement the meal with a glass of iced tea or a light red wine.

We hope this Lentil and Butternut Squash Lasagna brings as much joy to your table as it does to ours. We’d love to see your delicious creations — share them using #ZynahzRecipes or tag us on Instagram! Your feedback is valued, so please leave a comment on our website at Zynahz.

Don’t forget to subscribe to our newsletter for the latest updates and follow us on social media for more heartwarming recipes and kitchen inspiration.

Categorized in:

Baking Recipes, Bread & Baking, Global Recipes, Italian Recipes, One-Pot Recipes, Uncategorized,

Last Update: November 28, 2024