This vegetarian lasagna recipe is a hearty and flavorful twist on a classic. Forget the meat – we're going all in on the veggies, and trust me, you won’t miss it! The star of the show is roasted butternut squash, which brings a sweet and nutty flavor that perfectly complements the creamy ricotta filling and tangy marinara sauce. It's a comforting and satisfying meal, perfect for a cozy night in or a special occasion.

I developed this recipe because I always find myself craving lasagna but sometimes get overwhelmed with complicated meat-based versions. This one is surprisingly simple to make but looks and tastes incredibly impressive. Plus, it’s a fantastic way to sneak in some extra vegetables. Even picky eaters will love it (I tested it on my nephew!).

Vegetarian Lasagna with Roasted Butternut Squash

Name: Vegetarian-Lasagna-with-Roasted-Butternut-Squash
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium Butternut squash; 2 tablespoons Olive oil; To taste Salt and pepper; 9-12 Lasagna noodles; 15 ounces Ricotta cheese; 1 large Egg; 1/2 cup, grated Parmesan cheese; 1/2 cup, grated Mozzarella cheese; A pinch Nutmeg; 2 cups Marinara sauce

A delicious and satisfying vegetarian lasagna featuring roasted butternut squash, creamy ricotta cheese, and rich marinara sauce. Easy to make and perfect for any occasion!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

📖 Instructions

Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash. Toss it with 2 tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized. Keep an eye on it so it doesn't burn! It's so easy to get distracted, isn't it?
While the squash roasts, make the cheese mixture. In a large bowl, combine the ricotta cheese, egg, parmesan cheese, 1/4 cup of grated mozzarella, and a pinch of nutmeg. Season with salt and pepper. Stir everything together until smooth and creamy. Mmmm, creamy...
In a large pot, bring a pot of salted water to a boil. Cook lasagna noodles according to package directions. Once cooked, drain and set aside. If you're using no-boil noodles, skip this step completely – woohoo!
Lightly grease your 9x13 inch baking dish. Don't skip this, otherwise it'll be impossible to get the lasagna out without a big mess! I learned that one the hard way...
Assemble the lasagna! Spread a thin layer of marinara sauce in the bottom of the dish. Layer half of the cooked lasagna noodles over the sauce.
Spread half of the butternut squash over the noodles, followed by half of the ricotta mixture. Sprinkle with 1/4 cup of the mozzarella cheese. This is the most satisfying part of making lasagna, right?
Repeat the layers: Add another layer of noodles, then the remaining squash, then the remaining ricotta and mozzarella cheese. Finally, top with the remaining marinara sauce. This really takes time and patience, so take a break and make some tea, maybe?
Bake: Cover the lasagna with foil and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes, or until bubbly and golden brown. If the top is browning too quickly, loosely tent with foil for the rest of the baking time. It might take some time!
Let it rest: Once baked, let the lasagna rest for at least 10 minutes before slicing and serving. This allows it to set and makes it easier to serve nice, neat slices.
Enjoy! Serve warm with a side salad or some crusty bread. Oh my god it's SO GOOD!

📝 Notes

Feel free to add other vegetables like spinach, mushrooms, or zucchini. For extra flavor, add a pinch of red pepper flakes to the marinara sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Yummy!