A beautiful vegetarian butternut squash lasagna that’s easy to make and serve in individual portions!
- 12 whole wheat lasagna noodles ((roughly 12 ounces))
- 3 ounces whole milk mozzarella cheese
- 1 16 oz container whole milk ricotta
- 2 cups packed spinach ((80 g) shredded)
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoons black pepper
- 1 tablespoon olive oil
- 1 small shallot ((60 g), minced)
- 2 tablespoon unbleached all-purpose flour
- 2 teaspoons fresh minced sage
- 1 teaspoon fresh minced thyme
- 3 cups whole milk
- 2 cups butternut squash puree ((220 g))
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until pliable and tender but not falling apart, about 6 to 7 minutes. Drain and lay the lasagna noodles out on wax paper or a cutting board, not overlapping the noodles.
- Preheat oven to 400˚F.
- In a medium bowl, combine the ricotta with the shredded spinach, egg, salt, and pepper. Stir until well combined.
- In a medium saucepan, heat the olive oil. Add the shallot and cook until fragrant and translucent, 5 to 6 minutes. Add the flour and cook for another minute. Measure in the sage and thyme followed by the milk. Heat until the sauce thickens slightly and begins to simmer. Remove from heat and stir in the butternut squash puree, salt, and pepper.
- Ladle roughly half the butternut squash puree in the bottom of an 9×13 pan or an 8×8 pan and a 6-cup large muffin tin. Spread the ricotta mixture over each lasagna noodles. Roll the lasagna noodle, starting with the end closest to you. Place seam side down in the pan or muffin tin. Repeat with remaining noodles and ricotta filling.
- Ladle the remaining sauce over the lasagna rolls. Sprinkle with mozzarella cheese. Bake for 25 minutes or cheese is melted and starting to brown. Sprinkle with fresh sage and serve.
Tips & Tricks: To get butternut squash puree, I cut the butternut squash in half and roast cut side down until tender. Scoop the squash out of the skin and mash until fairly well smooth.
If you don’t feel like messing with the butternut squash, pumpkin puree would be an easy substitute.
This makes quite a bit of sauce but trust me, after you bake the lasagna rolls, you will want all of it in the pan!
Nutrition: See the information.
- Calories: 256
- Sugar: 4.1
- Sodium: 215.2
- Fat: 10.1
- Carbohydrates: 27.2
- Fiber: 0.7
- Protein: 12.2
- Cholesterol: 48.5