Description
A creamy butternut squash lasagna layered with ricotta, lentils, and marinara sauce. Creamy, cheesy, and comforting. Perfect for weeknights or family dinners.
Ingredients
Units
Scale
For the ricotta filling
- 1 (16-ounce) container part-skim ricotta cheese
- 1/2 cup shredded cheddar and mozzarella cheese mix
- 1 tsp garlic powder
- 1 tsp Italian Seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the lentil filling
- 1 (15-ounce) can of lentils, drained and rinsed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1/4 tsp salt
For the lasagna
- 1 small butternut squash, peeled and sliced thin with a mandoline - See note 1, if you don't have a mandoline
- 1 1/2 cups marinara sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375ºF
- In a bowl, mix all the ricotta filling ingredients
- In another bowl, mix all the lentil filling ingredients
- Spread 1/2 cup of marinara sauce on the bottom of the baking dish and top with a layer of butternut squash slices.
- Add half of the ricotta cheese mixture and spread evenly, and top it with all of the lentil mixture. Sprinkle 1/2 cup of shredded cheese.
- Spread 1/2 cup of marinara sauce, and add another layer of butternut squash slices. Add the remaining ricotta cheese mixture, then another layer of butternut squash slices, followed by another 1/2 cup of marinara and the remaining shredded cheese.
- Cover the baking dish with a crumbled piece of wet parchment paper and close tightly with aluminum foil. This will prevent the cheese from sticking to the foil.
- Bake covered for 30 minutes. Remove parchment and aluminum foil and continue baking uncovered fro 15- 20 minutes or until the butternut squash slices are tender.
- Check the lasagna while baking it uncovered. If the cheese starts to brown too much cover again and continue baking or remove it from the oven and let it rest on the counter until ready to slice.
Notes
- If you don't own a mandoline or prefer not to use it, cut the butternut squash into thin slices using a sharp knife. The thinner the butternut squash slices, the faster they will cook.
- If you don’t mind the butternut being crunchy you can bake the lasagna for only 30 minutes.
- To make ahead assemble lasagna and freeze unbaked. Thaw and bake when ready to serve.
- If you are in a hurry, you can mis the filling ingredients together without layering them. Place 1/2 cup of marinara sauce at the bottom of the baking dish and save 1/2 cup of shredded cheese. In a bowl mix ricotta cheese lentils, remaining shredded cheese and remaining marinara sauce. Alternate layers of cut butternut squash and ricotta mixture and top the last layer with shredded cheese.
- Prep Time: 20
- Cook Time: 50
- Category: Vegetarian main dish
- Method: Oven baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (dividend lasagna into 6 portions)
- Calories: 382
- Sugar: 5.9 g
- Sodium: 1036.3 mg
- Fat: 19 g
- Saturated Fat: 10.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 29.7 g
- Fiber: 7.7 g
- Protein: 24.5 g
- Cholesterol: 59.6 mg