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Roasted Butternut Squash Lasagna

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Creamy, rich, and delicious roasted butternut squash lasagna made with no-boil noodles and a creamy sauce topped with Parmesan cheese.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed
  • Olive oil
  • Salt
  • Black pepper
  • 9 no-boil lasagna noodles
  • 3 cups cream
  • 1 1/2 cups grated Parmesan cheese, divided
  • Additional salt to taste

Instructions

  1. Preheat oven and roast the cubed butternut squash with olive oil, salt, and pepper until tender.
  2. In a bowl, beat cream with salt until it holds soft peaks.
  3. Pour 1 cup of sauce into the baking dish (it will not cover the bottom completely).
  4. Cover sauce with 3 lasagna sheets, making sure they do not touch each other.
  5. Soak three more noodles in hot water while layering.
  6. Spread half of the remaining sauce (about 2 cups) over the noodles and sprinkle with 1/2 cup Parmesan.
  7. Top with three more noodles; soak the final three noodles in hot water.
  8. Spread the remaining sauce mixture over the noodles and top with 1/2 cup Parmesan.
  9. Top with the final layer of noodles.
  10. Spread the whipped cream evenly over the top pasta layer, ensuring pasta is completely covered.
  11. Sprinkle remaining 1/3 cup Parmesan over the cream.
  12. Cover dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
  13. Bake in the middle of the oven for 30 minutes.
  14. Remove foil and bake 10 to 20 minutes more, or until top is bubbling and golden.
  15. Let lasagna stand 5 minutes before cutting and serving.

Notes

Soaking no-boil lasagna noodles before layering helps them soften and prevents dryness. Letting the lasagna rest before serving allows it to set for easier slicing.

Nutrition

Find it online: https://www.receipster.com/butternut-squash-lasagna/

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