This fall-inspired vegetarian Butternut Squash Lasagne is the perfect baked dish for cozy nights. One-pan dishes like these are great make-ahead meals and are true life-savers when feeding a hungry crowd!
There is something extra comforting about a one-pan baked dish, isn’t there? This is the best way to enjoy beautiful seasonal butternut squash; cooked and pureed into a velvety smooth sauce, layered with spinach and topped with fragrant sage leaves that taste as amazing as it looks! Squash is rich in beta carotene and potassium, and has a naturally sweet flavour that pairs wonderfully with the sage.
How to Freeze a Lasagne
This is a great vegetarian lasagne recipe to have in your back pocket (or freezer) this season. Should you wish to pop this into the freezer to enjoy at a later time, then complete up until step 5 but do not bake. Instead, cover tightly with plastic wrap and then foil. Tip : Write cooking instructions and name on the foil for later, your future self will thank you! Then go ahead and store in your freezer for up to 3 months. When ready to enjoy, bake from frozen at 375 F in foil for 1 hour, then uncovered for another 45 minutes or until center is hot and top is golden!
Ways to Cook with Squash
If you are loving the idea of adding butternut squash into your meals this season, you have to check out some of my other favourite recipes. There’s my Butternut Squash Carbonara or my almost-famous Butternut Squash Mac N’ Cheese which is a serious crowd pleaser. I also have a delicious and nourishing Orange Butternut Squash Soup that is dairy and gluten free. Or if you’re looking for all the fall flavours in a one-pan dish, you must try the Apple and Butternut Squash Roasted Chicken! If you are on the hunt for a similar but vegan option, you can always try our flavour packed Butternut Squash and Sage Lasagne Roll-Ups over on Jilly’s blog!
Butternut Squash Lasagne
Butternut Squash Lasagne
- 9 lasagne noodles (cooked to ‘al dente’)
- 1 ½ cups shredded part skim mozzarella cheese
- 200 grams sliced fresh mozzarella cheese (large boccocini style cheese)
- ½ cup fresh grated parmesan cheese
- 12 fresh sage leaves
- 2 tablespoons olive oil
- 1 large yellow onion, diced (2 cups)
- 2 cloves garlic, crushed
- 6 cups diced butternut squash (peeled, seeded and cut into 1” cubes)
- 2 cups stock (chicken or vegetable)
- salt and pepper to taste
Spinach Cottage Cheese Layer
- 284 gram package frozen chopped spinach, well drained (or similar size)
- 2 cups 2% cottage cheese (500 mL)
- 1 egg, beaten
- ¼ cup fresh grated parmesan cheese
- ½ teaspoon each salt and pepper
Preheat the oven to 375 F and lightly grease a 9x13” baking dish with olive oil. Cook the lasagne noodles to al dente, drain and set aside. Make the other layers below while the lasagne noodles cook.
Make the Butternut Squash Layer
To prepare the squash layer, heat the olive oil in a large saucepan or pot over medium heat on the stove and add the onion. Cook until the onion is transparent, 3-5 minutes stirring, and add the garlic. Cook an additional 1-2 minutes until the garlic is fragrant, stirring. Add the squash, stock and salt and pepper, turn to low, and cover. Cook until the squash is soft, approximately 25 -30 minutes. Uncover and cook an additional 10 minutes, until the liquid is cooked off of the squash. Using an immersion blender, blend the squash until smooth. Season with salt and pepper to taste and set aside.
Make the Cottage Cheese Layer
To prepare the cottage cheese layer, mix together all of the ingredients for that layer in a medium bowl and set aside.
Assemble the Lasagne
To assemble the lasagne, layer 3 noodles in the prepared dish length-ways, and evenly spread the cottage cheese layer on top of the noodles. Sprinkle with ½ cup of the grated mozzarella cheese and top with 3 more noodles. Spread ¾ of the squash layer on top of the next noodle layer and sprinkle with the another ½ cup of grated mozzarella cheese. Top with the last layer of 3 noodles and spread the remaining squash puree over the top of the noodles. Place the mozarella slices evenly to cover the top of the dish, sprinkle with the parmesan cheese and remaining grated mozzarella cheese and evenly place the sage leaves on the top of the lasagne.
Place in the oven and bake for approximately 45 minutes, until the lasagne bubbles and turns golden on top. Allow to cool for 15 minutes before serving.