Zucchini and Butternut Squash Lasagna Recipe

Welcome to Zynahz! Today, we are embracing the golden hues of autumn with a delightful Zucchini and Butternut Squash Lasagna. This recipe is perfect for those cozy family dinners, where the warmth of seasonal vegetables and the joy of cooking together become the centerpiece of your evening. By swapping traditional pasta with light zucchini slices and layering them with sweet butternut squash, this dish is not only nutritious but also incredibly delicious. Let’s create a memorable meal that your family will love!

Ingredients

• 2 medium zucchini, thinly sliced lengthwise
• 1 small butternut squash, peeled and thinly sliced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. In a medium bowl, combine the ricotta cheese, beaten egg, salt, and pepper.
4. Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
5. Layer the zucchini slices over the sauce, then spread a layer of the ricotta mixture.
6. Add a layer of thinly sliced butternut squash over the ricotta mixture.
7. Sprinkle a layer of shredded mozzarella cheese over the squash.
8. Repeat the layers – marinara sauce, zucchini slices, ricotta mixture, butternut squash, and mozzarella cheese – until all ingredients are used, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
11. Garnish with fresh basil leaves before serving.

Helpful Tips

Variation: Add a layer of cooked ground turkey or beef for a heartier version.

Tips: Make sure to pat the zucchini slices dry with paper towels before layering to prevent excess moisture in the lasagna. You can also use a mandoline slicer for evenly thin slices of zucchini and butternut squash.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Pairings

This lasagna pairs beautifully with a crisp green salad and a glass of chilled white wine, such as Sauvignon Blanc. For dessert, consider serving a warm apple crisp to continue the autumn theme.