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Easy One-Pan Butternut Squash Lasagna for a Crowd

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A simplified, one-pan butternut squash lasagna that skips boiling noodles and traditional layering. Roasted whole squash blends into a creamy ricotta filling, layered with no-boil noodles and marinara for a crowd-pleasing vegetarian main dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds)
  • 15 ounces whole-milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups good-quality marinara sauce
  • 12 to 15 no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)
  • 2 tablespoons olive oil
  • Fresh sage leaves (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash and dry the butternut squash. Pierce it in 6-8 places with a sharp knife.
  3. Place the whole squash on the prepared baking sheet. Roast for 50-60 minutes until a knife slides easily into the thickest part.
  4. Remove from oven and let cool for 10-15 minutes. Cut in half lengthwise, scoop out and discard seeds, then scoop the flesh into a large bowl (about 2 cups puree).
  5. To the bowl with squash, add ricotta, egg, 1/2 cup Parmesan, nutmeg, salt, and pepper. Mash together until smooth and well combined. Set aside.
  6. Reduce oven temperature to 375°F (190°C).
  7. Spread 1 cup of marinara sauce evenly across the bottom of a 12-inch oven-safe skillet.
  8. Place a layer of no-boil noodles on top of the sauce, breaking as needed to fit (about 3-4 noodles per layer).
  9. Spread one-third of the ricotta-squash mixture over the noodles. Sprinkle with 1 cup shredded mozzarella.
  10. Repeat layers: sauce, noodles, ricotta mixture, mozzarella. You should have three layers total.
  11. For the top layer, spread remaining sauce over the last layer of noodles. Sprinkle with remaining mozzarella and 1/2 cup Parmesan.
  12. Cover the skillet tightly with aluminum foil.
  13. Bake for 40 minutes at 375°F (190°C).
  14. Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden brown.
  15. Let lasagna rest for 10-15 minutes before serving.

Notes

Roast the squash up to two days ahead and store in the fridge. For make-ahead, assemble the lasagna completely, cover with foil, and refrigerate for up to 24 hours before baking (add 10 minutes to covered baking time). Let the lasagna rest for 10-15 minutes after baking to set the layers. For a gluten-free version, use gluten-free no-boil lasagna noodles. For a dairy-free adaptation, substitute ricotta with blended silken tofu, use dairy-free mozzarella shreds, and skip the Parmesan or use a vegan alternative.

Nutrition

Keywords: butternut squash lasagna, one-pan lasagna, vegetarian lasagna, easy lasagna, crowd-pleasing lasagna, no-boil lasagna

Find it online: https://lumalunch.com/easy-one-pan-butternut-squash-lasagna-for-a-crowd/