Pesto and Butternut Squash Lasagna Recipe

Introduction

There’s something undeniably heartwarming about a dish that brings together the richness of seasonal vegetables and the aromatic touch of fresh herbs. Our Pesto and Butternut Squash Lasagna does just that. Perfect for family gatherings or a cozy dinner on a cool evening, this lasagna is an homage to culinary creativity and seasonal delight. The sweet, roasted butternut squash pairs beautifully with the basily, nutty pesto, crafting a melody of flavors that will make everyone at the table feel cherished.

Ingredients

• 4 cups butternut squash, peeled and cubed
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 9 lasagna noodles
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup pesto sauce
• 1/4 cup pine nuts, toasted
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the cubed butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
3. While the squash is roasting, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
4. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and half of the Parmesan cheese. Season with a pinch of salt and pepper.
5. Reduce the oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish with the remaining tablespoon of olive oil.
6. To assemble the lasagna, spread a thin layer of pesto sauce at the bottom of the baking dish. Place three lasagna noodles on top.
7. Spread a third of the ricotta mixture over the noodles, followed by a third of the roasted butternut squash, and a drizzle of pesto sauce. Repeat the layers two more times, ending with a final layer of lasagna noodles and the remaining mozzarella and Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
9. Let the lasagna cool for 10 minutes before slicing. Garnish with toasted pine nuts and fresh basil leaves before serving.

Helpful Tips

For a faster prep time, consider using pre-cut butternut squash. If you’re new to making lasagna, take your time layering the ingredients evenly to ensure each bite is packed with flavor. You can also prepare this dish a day in advance and refrigerate it, baking it just before serving.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in a preheated oven at 350°F (175°C) until warmed through.

Ingredient Substitutions

If butternut squash isn’t available, you can substitute it with sweet potatoes or acorn squash. For a dairy-free option, use vegan cheese and nut-based ricotta.

Pairings

This Pesto and Butternut Squash Lasagna pairs wonderfully with a fresh green salad and a glass of red wine like Pinot Noir. For dessert, consider serving a light, fruity sorbet to balance the richness of the lasagna.

Conclusion

I hope this Pesto and Butternut Squash Lasagna brings as much joy to your table as it does to ours. Don’t forget to share your beautiful creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We would love to hear your feedback on our website www.zynahz.com. Be sure to subscribe to our newsletter for more delicious recipes and follow Zynahz on social media for daily inspiration. Happy cooking!