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Easy One-Pan Butternut Squash Lasagna Recipe

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A quick and easy one-pan lasagna that uses thinly sliced butternut squash instead of pasta. It’s a healthy, comforting, and delicious weeknight dinner that comes together in under an hour.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled and sliced into 1/8-inch thick planks
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 handful fresh basil, roughly chopped, plus more for garnish
  • 1 cup ricotta cheese (part-skim or whole milk)
  • 1 1/2 cups shredded low-moisture part-skim mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large handfuls fresh spinach (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut off the top and bottom, slice in half where the bulb meets the neck, and scoop out seeds. Slice the squash into thin planks about 1/8-inch thick.
  2. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes. Turn off heat and stir in fresh basil.
  3. Spread a thin layer of sauce (about 1/3 cup) on the bottom of the skillet. Layer butternut squash planks overlapping slightly. Drop spoonfuls of ricotta (about 1/3 of the ricotta) over the squash, then add a handful of spinach (if using), followed by a generous handful of mozzarella and a sprinkle of Parmesan. Repeat layers (sauce, squash, ricotta, spinach, mozzarella, Parmesan) for 3-4 layers. For the top layer, spread remaining sauce over the last squash layer, then top with all remaining mozz…
  4. Bake uncovered for 35-40 minutes, until squash is fork-tender and cheese is melted, bubbly, and golden brown. If desired, broil for the last 2-3 minutes for extra browning.
  5. Remove from oven and let rest on a wire rack for at least 10 minutes before slicing. Garnish with fresh basil and black pepper.

Notes

For best results, slice squash about 1/8-inch thick. Let lasagna rest for 10-15 minutes before serving to allow layers to set. To prevent a watery lasagna, do not over-sauce and pat spinach dry if damp. For a dairy-free version, use cashew ricotta and vegan mozzarella and Parmesan.

Nutrition

Keywords: butternut squash lasagna, one-pan lasagna, healthy lasagna, gluten-free lasagna, vegetarian lasagna, easy weeknight dinner

Find it online: https://jollyfork.com/easy-one-pan-butternut-squash-lasagna-recipe/