I was strolling through the farmers market drooling over all the fresh winter squash on display when inspiration struck. I wanted to make a veggie lasagna using butternut squash and zucchini with my fresh spinach lasagna noodles. And since fresh was on my mind I grabbed some leeks, onions, and garlic for the lasagna red sauce that compliments all the fresh healthy veggies in this recipe.
Assemble the lasagna as follows:
Wash and slice 3 – 4 zucchinis lengthwise, you’ll need 3 cups. Cut the ends off one butternut squash. Slice it diagonally and remove the pulp and seeds. Wash under cold water and cut into slices, you’ll need 2 – 3 cups.
Evenly spread 1½ cups spaghetti sauce, on the bottom of a 13 x 9” baking pan. Layer three fresh Spinach Lasagna Noodles on over the sauce lining the length of the pan.
Add half of the sliced zucchini, about 1½ cups.
Add half of the sliced butternut squash, about 1½ cups.
In a medium mixing bowl, mix 1 container (15 ounces) of ricotta cheese with 1 cup spaghetti sauce, 1/4 cup freshly grated Romano cheese, and 2 eggs. Evenly spread half of the ricotta mixture over the veggies.
Grate 1/2 cup provolone cheese, 1/2 cup mozzarella cheese, 1/2 cup Gruyere cheese, 1/2 cup parmesan cheese, and 1/2 cup Romano cheese. Mix and toss until evenly blended.
Spread 1 cup of the five-cheese mixture over the ricotta mixture.
Layer three fresh spinach lasagna noodles lining the length of the pan, layer with 1 cup red sauce, the remaining zucchini, butternut squash, and ricotta mixture. Sprinkle 1 cup of the five-cheese mixture over layers. Top with three fresh spinach lasagna noodles lining the length of the pan. Cover with 1 cup of red sauce. Place in preheated 350°F oven and bake for 1 hour.
Remove from oven and let stand 15 minutes before cutting so it remains firm and does not run when cut.
Slice, assemble, bake, and dig in! I love how colorful these layers are. Cutting the veggies into slices provides a firm dish that presents well. – Ella💙
- 3 cups Spaghetti Sauce
- 9 fresh lasagna noodles
- 1 butternut squash, sliced
- 3 - 4 zucchinis, sliced diagonally
- 15 ounces ricotta cheese
- 1 cup spaghetti sauce
- 1/4 cup Romano cheese, grated
- 2 eggs
- 1/2 cup provolone, grated
- 1/2 cup mozzarella, grated
- 1/2 cup Gruyere, grated
- 1/2 cup parmesan, grated
- 1/2 cup Romano, grated
Preheat oven to 350°F.
Mix the ricotta cheese ingredients in a medium bowl blending thoroughly.
Grate and mix all of the five-cheese ingredients in a medium bowl, mixing evenly.
Spread 1½ cups spaghetti sauce over the bottom of a 13 x 9” baking pan. Arrange 3 noodles over the length of the pan. Layer the following: 1/2 of the zucchini, 1/2 of the squash, 1 cup of the five-cheese blend, 1/2 of the ricotta blend. Arrange 3 more noodles over the length of the pan. Layer the rest of the zucchini, squash, 1 cup of the five-cheese blend, and the rest of the ricotta blend. Top with the last 3 noodles, 1½ cups spaghetti sauce, and the remaining five-cheese blend.
Bake for 1 hour.
Remove from oven and let stand 15 minutes before cutting to ensure lasagna is firm.