Butternut Squash Lasagna

Autumn, people. It’s happening.

There’s a tree across the street from our house that is blazing gold. I put an extra blanket on the beds. There’s pumpkin cookies on the brain.

What does autumn mean to you? Maple donuts? Bulky sweaters? Good food?

Oh yeah, baby. Always good food.

I got lazy. Rather than cutting and cooking a whole butternut squash, I purchased the precut cubes from Whole Foods. I think Sunflower Farmers Market carries this brand, too, just in case you’re near the fabulousness that is Sunflower.

And gracious, if this isn’t the finest way to eat butternut squash. No messy anything. Just open, cook, be loved.

Topped with golden cheese, duh.

And arugula.

And little autumn unicorns.

Dinner makes life is so nice.

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Butternut & Spinach Lasagna

Ingredients:

9 lasagna noodles, cooked
1 tub ricotta cheese
5 ounces fresh spinach, finely chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons minced garlic
salt & pepper to taste
3 bags frozen butternut squash
2 tablespoons olive oil
8 cups italian cheese mix

For the aruglua topping:
3 cups arugula
2 tablespoons olive oil
1 1/2 tablespoons white vinegar (or white cooking wine)
1 tablespoon honey
salt and pepper to taste

Directions:

In a large bowl, stir together the ricotta, spinach, sage, and garlic. In a second large bowl, stir together butternut squash, olive oil, and 6 cups of italian cheese with a generous amount of salt and fresh-cracked pepper.

Spray a 9x13 pan with nonstick cooking spray. Lay three lasagna noodles on the bottom of the pan. Spread half of the spinach mixture on top of the noodles. Sprinkle half of the butternut & cheese mixture on top. Layer three more noodles, then the remaining spinach and butternut squash mixtures. Top with noodles, then sprinkle the remaining 2 cups of cheese on top.

Bake in an oven preheated to 400 degrees for 20-25 minutes, or until the cheese on top is golden brown and the filling is bubbling around the edges.

In a small bowl, toss tgoether the arugula, vinegar, honey & salt and pepper. Serve on top of your lasagna, if desired.

40 Responses to “Butternut Squash Lasagna”

  1. Jessica says:

    Oh wow! How perfectly Fall! I have a friend coming to stay with me for a couple nights and I know exactly what I am making her :-)

  2. Donna says:

    This looks delish! Gonna have to try it this weekend!

  3. Michelle says:

    Sounds great. What is the size of the bags of squash? 10 oz?

  4. Laura says:

    Oh my gosh!! This is EXACTLY what I need this weekend!!!!! I got a lasagna pan last Christmas that can hold 3 different strips of lasagna. My dad, boyfriend, and I are going to try it out this weekend and we’re all going to do different strip. I was wanting to do a veggie/mushroom strip, but this sounds so much better! Thank you sooo much for this!!!

  5. Maggie says:

    Oh my word! This looks amazing and is a perfect cozy-up-with-your-family dinner. Even though I don’t love the impending doom or winter, I do love Fall for all the fabulous squash recipes, changing leaves and yes, pumpkin cookies. Thank you for this gem!

  6. Bev Weidner says:

    I have just fallen to a most glorious death.

  7. Michelle says:

    Okay, now I’m just being annoying – but what is in the Italian cheese mix? Is it a prepackaged mix?

  8. Susie says:

    That looks amazingly awesome. I must try this!

  9. Erin says:

    I love butternut squash mixed with pasta, so yummy! And I had no idea they had it packaged like that, I need to go to Whole Foods! Or maybe Fresh Market has it. Super yummy recipe!

  10. This looks amazing. I was thinking about making a vegetable lasagna this weekend, so this recipe came just in time. I bety the squash is going to make the pasta have such a great flavor. Can’t wait.

  11. Jamica WIlcox says:

    You know my love for fall! This looks divine! And if the kids wouldn’t eat it, it would be no loss… I would eat the pan on my own! Thanks for the recipe!

  12. Katrina says:

    This is absolutely yummy looking!

  13. Deborah says:

    I’ve never been able to find frozen butternut squash, but I don’t think I’ve looked at Sunflower before. I’ll have to check next time! This looks like the perfect, comforting fall meal!!

  14. Maria says:

    I love everything about this lasagna!

  15. MOM says:

    EVERYTHING1 EVERYTHING1 EVERYTHING1 IS TRULY MAGNIFISO !

    And I don’t say that just because I’m your Mother and ITS TRUE – IT IS TRUE

  16. This looks really, really good. Love the idea of putting arugula on top. Yum!

  17. Camille says:

    Love the fall season – going outside with a jacket, the vibrant colored leaves on the mountainside, and pumpkin chocolate chip bread! Now I’ll add this to my list of “All Things Fall”. looks great!

  18. Lynnie says:

    Made this last night for dinner …. it was excellent! definately will make again. I used fresh squash, and roasted it slightly in the oven prior to assembling the lasagna.

  19. [...] Lasagna is one of those dishes that’s good any time of year, but Brooke McLay gives it a seasonal twist by dropping the beef and layering the noodles with butternut squash, instead. She uses both ricotta cheese and Italian cheese, then tops it all off with fresh arugula tossed in a sweet vinaigrette. Yum! (Cheeky Kitchen) [...]

  20. [...] Friday, I made butternut squash and spinach lasagna from a recipe that had been sitting in my files for a while. (Squash lasagna? I was intrigued!) I [...]

  21. Maureen says:

    The flavors in this are very nice – but DO NOT use no-boil noodles! There’s not enough moisture and they don’t cook enough. I would make again, but go to the trouble of boiling lasagna noodles next time.

  22. Loved This! says:

    Loved this! Used fresh lasagna sheets and roasted my own butternut squash first. Highly recommend this dish! Yum!

  23. KBrooks says:

    I made this for a Halloween feast on Monday night and everyone loved, loved, loved it! Thanks for yet another fabulous recipe. This is my go to site for great recipes that never disappoint!

    • Brooke replied: — November 3rd, 2011 @ 11:40 am

      Wonderful! I am sooo glad!

  24. Erin says:

    I just made this tonight and my husband and I both loved it! This is the second recipe I’ve made from your website and both have exceeded my expectations. Thank you!

    • Brooke replied: — November 7th, 2011 @ 12:50 am

      Delight! I am just tickled PINK to hear!

  25. Cyndy says:

    this recipe switches between weights and measures of ingredients. The inconsistency is not helpful. And not everyone has access to a Whole Foods. It would have been nice if the amount or weight of fresh squash were indicated.

    • Brooke replied: — November 14th, 2011 @ 12:25 am

      Cindy….try popping two cups of fresh-roasted butternut squash in for the recipe. Hope that helps!

  26. [...] out the amazing recipe at Cheeky Kitchen. GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); [...]

  27. Danielle says:

    Amounts of butternut squash and the total oz. or ricotta cheese would have been helpful! I’m in the middle of making it and I think I have waaay too much ricotta cheese…… ??? I have 1 tub, but to the tub sizes vary? Because my tub holds 2lbs! I wish the recipe was more specific!

  28. [...] original recipe can be found here at Cheeky Kitchen. I pretty much followed it with a few minor alterations. You know I just can’t leave a recipe [...]

  29. [...] follow, but a little time-consuming just because of the prep with all of the ingredients. I adapted this recipe, adding more spinach and a sweet potato as well as subtracting some cheese. The original [...]

  30. Becky says:

    I made this for a group of friends on Wednesday, and it was so delicious that I made it AGAIN last night for my boyfriend. I used acorn squash instead, and I added sliced pieces of chicken sausage to the Wed one, and ground pork to the Thursday one. It was DELICIOUS and I got so many compliments! Thank you, Brooke, for sharing you wonderful cooking talents!

  31. Rachelle says:

    I am happy to stumble upon your blog! I just finished posting a recipe on my blog about a similar lasagne and love your idea to put arugula on top.

    cheers!

  32. Marley says:

    I’ve been craving a good veggie lasagna, and had some butternut squash… I came across this recipe and decided to try it! It is amazing, easy too :) I might’ve added a lil bit more sage and garlic, but that’s just my taste buds. Love this recipe!!!

  33. Elizabeth says:

    This looks delicious! Do you know how many this recipe serves or have the nutritional information on hand? Thanks!

  34. Jill says:

    Please tell me what mixed Italian cheese is? I love the recipe but I am stumped with this.
    Thanks, Jill

  35. Bethany says:

    Is that really 8 cups (and not ounces) of shredded cheese? It sounds extreme(ly delicious but hard to believe).

  36. Cassie says:

    How much squash is in each bag?

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