• Prep Time: 7 mins
  • Cooking Time: 55 mins
  • Serves: 4

Butternut Squash Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 1 package no-cook lasagna noodles
  • 2- 10 oz packages frozen cooked squash thawed
  • 1 15 oz carton ricotta cheese
  • 2 teaspoons salt divided
  • 1/2 teaspoon dried sage or 1 tsp fresh
  • 1/2 teaspoon black pepper divided
  • 3/4 cup shredded Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • cooking spray


In a medium bowl, add 1/2 cup Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper to ricotta cheese and mix well. Set aside.

In mixing bowl, add remaining salt, pepper, and sage to squash. Beat for approximately 20-30 seconds until well blended.

Assemble lasagna. Coat a square 8x8" baking dish with cooking spray, then start by placing 2 noodles in the bottom of the dish. Cover noodles with half of squash mixture, then add 2 more noodles. Divide ricotta mixture in half and add layer of ricotta over noodles, then add 2 more noodles and repeat layers until the second ricotta layer is at the top. Cover ricotta with mozzarella cheese and remaining Parmesan cheese.

Preheat oven to 400 degrees. Cover lasagna with foil, making sure the foil does not touch the cheese!

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