Roasted Butternut Squash Lasagna
The flavors of the vegetables come beautifully in this roasted butternut squash lasagna.
Servings: 8 servings
Ingredients
- 6 cups cubed butternut squash
- 4 cloves garlic
- 4 tablespoons olive oil divided
- 1 teaspoon salt divided
- 3 cups diced tomatoes or 1 24-ounce can, drained
- 1/2 teaspoon rubbed sage
- 1/8 teaspoon ground ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon dried tarragon
- Pinch ground cinnamon
- 2 cups vegetable stock
- 15 ounces ricotta
- 4 ounces shredded gouda divided
- 2 ounces shredded Parmesan
- 1 egg beaten
- 4 leaves kale ribs removed and leaves chopped
- 12 no-boil lasagna noodles or use regular, and cook according to package instructions
Instructions
- Preheat oven to 400°F. Toss squash, garlic, 2 tablespoons olive oil, and 1/4 teaspoon salt together, then spread onto a large baking sheet. Roast for 20 minutes, stirring halfway. Turn oven down to 350°F.
- Sauté tomatoes, 2 tablespoons olive oil, and 1/4 teaspoon salt over medium heat until tomatoes have broken down. Add 3 cups roasted squash and the garlic. (Reserve the remaining squash for later.) Cover and simmer for about 15 minutes.
- Stir in sage, ginger, paprika, tarragon, and cinnamon. Stir vegetable stock and adjust seasoning, if necessary. Heat through, then purée with an immersion blender. Reserve 2 cups of the sauce for another use.
- Mix together ricotta, half the gouda, Parmesan and egg.
To assemble the lasagna:
- Spread about 1/2 cup sauce on the bottom of a 9x13 baking dish. Arrange 4 lasagna noodles on top, then spread on half of the ricotta mixture. Add half the kale, and 1 cup of roasted squash. Cover with 1 cup of sauce and repeat noodles, ricotta, kale, and squash. Cover with 1 cup of sauce, then place on last lasagna noodles. Top with remaining squash, 1/2 cup sauce, and remaining gouda cheese.
- Cover dish with foil and bake for about 50 minutes. Let cool 10 minutes before serving.
