Roasted Squash Lasagna

When the weather starts to get cooler, I always love to create new recipes that incorporate fall foods. This take on lasagna was born out of an abundance of beautiful squashes that my dear friend Stacy from Petal & Pitchfork Farm gave to me while I was visiting her farm.

I hope you enjoy this recipe and would love to hear if you give it a try!


1 medium Butternut squash, peeled, seeded, and chopped into small cubes

1 medium Delicata squash, peeled, seeded and chopped into small chunks

1/2 shallot, chopped small

1-2 tsp fresh thyme, leaves removed from the stem

2-3 cloves garlic, minced

2 cups spinach, chopped

1 cup whole milk

1 package (15-16oz) Ricotta cheese

2 1/2 cups shredded Mozzarella Cheese

9-10 lasagna noodles- cooked to al dente

1/2- 1 tsp salt

1 egg, beaten

olive oil- for cooking

Parmesan cheese - for topping


  1. Cook lasagna noodles while you are preheating the oven to 400 degrees. Reserve 1/2 cup pasta water for later use.

  2. Drizzle olive oil on a baking sheet and add both types of chopped squash, topped with another light drizzle of olive oil and pinch of salt, and bake for 15 minutes. Remove pan from oven, jostle squash around, and top with shallot and fresh thyme. Bake for an additional 10 minutes or until squash is easily poked with a fork.

  3. While the squash is cooking, add half of the Ricotta cheese (about 8 oz) to a medium bowl and stir in the chopped spinach, 1/2 cup of milk, and 1 cup of shredded mozzarella and 1/2 tsp salt. Set aside.

  4. When squash is cooked, place into a large bowl and mash with a potato masher until smooth. Add remaining Ricotta cheese (about 8 oz), egg, 1/2 cup milk and combine. Add pasta water 1 tablespoon at a time until mixture reaches a spreadable consistency.

  5. Spray a large rectangular pyrex or casserole dish with cooking spray or a think layer of olive oil and reduce oven temperature to 350 degrees.

  6. Place a layer of lasagna noodles on the bottom of the pan, topped with a thin layer of the squash mixture, followed by a layer of the spinach and Ricotta mixture, and then shredded mozzarella. Add another layer of noodles followed by layers of the squash and spinach mixtures and cheese.

  7. Place the third layer of lasagna noodles on top of the other layers. Mix together the remaining amounts of squash and spinach mixtures for the top layer, spread evenly and top with mozzarella, and add a think layer of fresh grated parmesan and light sprinkling of salt.

  8. Bake at 350 degrees for 30-40 minutes or until top layer of cheese begins to turn golden brown. You may "toast" the top layer by switching the oven to broil for a few minutes, but be sure to watch for burning.

  9. Let cool for at least 10 minutes before cutting and serving.

This lasagna can also be made in individual ramekins if desired, and freezes well if wrapped in wax paper and put into a container or freezer bag (but I doubt you will have many leftovers because its so tasty)

If you can find a farm stand or friend who grows fresh produce to shop for your fresh ingredients, this meal is as rewarding as it is comforting. Make a batch, share it with your neighbors, and celebrate the changing of seasons!

Be well.


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