Autumn is the season of warmth, family gatherings, and comfort foods that bring us closer together. Our Sun-Dried Tomato and Butternut Squash Lasagna is the perfect dish to celebrate this cozy time of year. Combining the bold, tangy flavor of sun-dried tomatoes with the sweet, earthy taste of butternut squash, this lasagna is a unique twist on a classic favorite. It’s not just a meal; it’s a way to create lasting family memories in the kitchen and around the dinner table.
- 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 cut into thin slices
- 1 cup sun-dried tomatoes, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 egg
- 1 package lasagna noodles
- 4 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes, basil, and oregano to the skillet. Stir well and cook for another 2-3 minutes. Set aside.
- In a mixing bowl, combine ricotta cheese, egg, chopped spinach, salt, and pepper. Mix until well blended.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles over the sauce. Spread a layer of the ricotta mixture over the noodles, followed by a layer of butternut squash slices and the sun-dried tomato mixture.
- Sprinkle a layer of shredded mozzarella and grated Parmesan cheese over the vegetables.
- Repeat the layers, ending with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before serving. Garnish with fresh herbs if desired.
Helpful Tips
If you’re new to making lasagna, don’t worry! Here are a few tips to ensure success:
- To save time, use pre-cut butternut squash available in the produce section of your grocery store.
- If you have leftover vegetables, feel free to add them in for extra flavor and nutrition.
- For a vegetarian version, ensure your marinara sauce is meat-free, and you can even add in some mushrooms for a meaty texture.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This lasagna also freezes well; simply cover with aluminum foil and freeze for up to 3 months. To reheat, bake at 350°F (175°C) until heated through.
Pairings and Complementary Dishes
This Sun-Dried Tomato and Butternut Squash Lasagna pairs beautifully with a crisp green salad and a loaf of warm garlic bread. For a delightful autumn touch, serve with a glass of apple cider or a light red wine like Pinot Noir. End the meal with a slice of spiced apple pie or a pumpkin dessert to keep the fall theme going strong.
We hope this Sun-Dried Tomato and Butternut Squash Lasagna brings warmth and joy to your family’s table. Remember to share your culinary creations using the hashtag #ZynahzRecipes or tag us on Instagram. We love to see your delicious dishes and hear your feedback on our website at Zynahz. Don’t forget to subscribe to our newsletter for recipe updates and follow Zynahz on social media for more inspiration. Happy cooking from our family to yours!
