A creamy, savory, oh-so-unique roasted butternut squash lasagna with no-boil noodles!
Hi hi! Happy belated Thanksgiving!
What was the best thing you ate over the weekend? I’d have to say my faves were these crispy honey mustard Brussels sprouts I took to the extended family feast or the classic can’t-go-wrong Libby’s pumpkin pie our immediate family devoured in a matter of hours.
When I asked my kids what their favorite Thanksgiving food had been, though, I bet you’ll never guess their answer.
Lasagna at Thanksgiving, you ask? Wait, what?
In my husband’s New York Italian family, there is no occasion that doesn’t involve lasagna–including Thanksgiving. Every year his mom or grandma brings a giant tray of homemade lasagna, which, to former Brooklynites, is just as critical a part of the meal as the turkey. It’s a gooey, meaty, cheesy concoction that sticks to your ribs.
As for me, though I’ve been a part of the Garone family for 17 years (and of course I love lasagna), I can’t quite get into it as a Thanksgiving food. Something about red sauce and ground beef just doesn’t go with mashed potatoes and stuffing in my book. That said, I could get on board with a lasagna that incorporates Thanksgiving-esque flavors–like this roasted butternut squash lasagna with no-boil noodles! (And no shade on my mother-in-law’s lasagna. It really is delicious; just not my personal fave at Thanksgiving.)
This unique, fall-flavored lasagna starts out with roasted butternut squash sprinkled with garlic, shallots, and fresh thyme. Mash up this mixture for your savory filling, which contrasts nicely with a cooler, milder second filling of spinach and cheese. And though there are several steps involved in putting together this pasta masterpiece, no-boil noodles eliminate some time and effort.
If you’re looking for something a little different (but just right for fall), this is it!
Butternut Squash Lasagna with No-Boil Noodles
- 8 c. butternut squash, cut into 1/2-inch cubes
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves
- 2 c. milk, divided
- 2 c. ricotta or cottage cheese, divided
- 1 egg
- 3 c. fresh spinach, chopped
- 2 1/4 c. shredded mozzarella cheese
- 9 wide no-boil lasagna noodles
- 1/2 c. grated Parmesan cheese
- Preheat oven to 425 degrees. Spread cubed butternut squash on a large rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Stir. Roast 15 minutes, then add the shallot, garlic, and thyme and stir. Return to the oven and roast an additional 20 minute or until squash is soft.
- While squash roasts, prepare the spinach filling. In a medium bowl, combine 1/2 c. milk, 1 1/2 c. ricotta, egg, chopped spinach, and 1 3/4 c. mozzarella.
- Reduce oven temperature to 400 degrees. Place roasted squash mixture in a large bowl and mash until mostly smooth. Add 1/2 c. ricotta and 1/2 c. milk and stir well.
- Assemble the lasagna. In an 11 x 7 baking dish, spread about 1/2 c. spinach mixture. Cover with three lasagna noodles, followed by 1/3 of the squash mixture, then 1/2 the remaining spinach mixture. Repeat with another layer of noodles, 1/3 of the squash, and the last 1/2 of spinach. Finish off with three more noodles, the last of the squash mixture, and a final sprinkle of mozzarella and Parmesan.
- Cover the lasagna tightly with foil and bake 30 minutes. Remove foil and bake another 15 minutes. Let stand 10 minutes before slicing.