Welcome to Zynahz’s kitchen, where the aroma of a cozy autumn afternoon comes to life with our Ricotta and Butternut Squash Lasagna. This dish beautifully bridges the creamy richness of ricotta cheese and the delicate sweetness of butternut squash. As the layers bake to perfection, you’ll discover a meal that celebrates togetherness, the enchanting flavors of fall, and the joy of home-cooked comfort food. Gather your loved ones around the table for this heartwarming recipe that’s perfect for family dinners or festive gatherings.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 6-8
  • Skill Level: Intermediate

Ingredients:

  • 1 medium butternut squash, peeled and thinly sliced
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 3 cups marinara sauce
  • 1 package lasagna noodles
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a bit of olive oil.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  3. Add the sliced butternut squash to the skillet. Season with dried sage, nutmeg, salt, and pepper. Cook until the squash starts to soften, about 8-10 minutes.
  4. In a large bowl, mix the ricotta cheese, half of the Parmesan cheese, and a pinch of salt and pepper.
  5. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Place a layer of lasagna noodles on top.
  6. Spread a portion of the ricotta mixture over the noodles, followed by a layer of the cooked butternut squash. Sprinkle some mozzarella cheese over the squash.
  7. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheeses.
  8. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, until the top is bubbly and golden brown.
  9. Let the lasagna cool for about 10 minutes before serving. Garnish with fresh basil leaves if desired.

Helpful Tips:

For an even creamier lasagna, consider adding a béchamel sauce layer. To save time, use pre-cooked lasagna noodles. If butternut squash isn’t available, sweet potato makes a great alternative.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Pairings:

Serve this lasagna with a crisp green salad and a glass of dry white wine. For a non-alcoholic option, apple cider complements the fall flavors beautifully.

We hope you enjoy making and savoring our Ricotta and Butternut Squash Lasagna as much as we enjoyed creating it for you. Share your culinary masterpieces with us on Instagram using #ZynahzRecipes or tag us at @Zynahz. We’d love to hear your feedback, so feel free to leave a comment on our website Zynahz. Don’t forget to subscribe to our newsletter for the latest recipes and follow us on social media for more delicious inspiration.

Categorized in:

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

Last Update: November 28, 2024