Vegetarian Lasagna with Winter Squash

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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.

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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.

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Add half of the sliced zucchini, about 1½ cups.

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Add half of the sliced butternut squash, about 1½ cups.

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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.

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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.

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Spread 1 cup of the five-cheese mixture over the ricotta mixture.

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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.

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Remove from oven and let stand 15 minutes before cutting so it remains firm and does not run when cut.

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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💙

Vegetarian Lasagna with Winter Squash
Prep Time
20 mins
Cook Time
1 hr
Resting Time
15 mins
Total Time
1 hr 20 mins
 
Course: Main Course
Cuisine: Italian
Keyword: fresh, vegetables, vegetarian,
Servings: 12
Author: Ella @ thewackyspoon.com
Ingredients
  • 3 cups Spaghetti Sauce
  • 9 fresh lasagna noodles
  • 1 butternut squash, sliced
  • 3 - 4 zucchinis, sliced diagonally
Ricotta Cheese Mix
  • 15 ounces ricotta cheese
  • 1 cup spaghetti sauce
  • 1/4 cup Romano cheese, grated
  • 2 eggs
Five-Cheese Blend
  • 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
Instructions
  1. Preheat oven to 350°F.
  2. Mix the ricotta cheese ingredients in a medium bowl blending thoroughly.
  3. Grate and mix all of the five-cheese ingredients in a medium bowl, mixing evenly.
  4. 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.

  5. Bake for 1 hour.
  6. Remove from oven and let stand 15 minutes before cutting to ensure lasagna is firm.
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One thought on “Vegetarian Lasagna with Winter Squash

  1. Pingback: Vegetarian Lasagna with Winter Squash — The Wacky Spoon | My Meals are on Wheels

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