Butternut Squash Lasagne
This butternut squash lasagna is a cozy, Italian-inspired dish perfect for fall. Layered with roasted butternut squash, prosciutto, mozzarella, and pesto, it’s a delicious twist on a classic recipe.
Servings: 6
Calories: 1150kcal
Equipment
- Baking Dish
- Mandoline slicer (optional)
- Aluminuim Foil or crumple a damp piece of parchment paper to seal the dish
Ingredients
- 1½ lbs butternut squash 680 g
- 8 thin slices prosciutto or mortadella
- 9 oz shredded or slices of fresh mozzarella 250 g
- 3 tablespoon pesto 45 ml
- 3 tablespoon grated parmesan cheese 45 ml
- 1 teaspoon dried oregano 5 ml
- Chili pepper flakes
- 3 tablespoon olive oil
Instructions
- Prepare the Butternut Squash - Preheat your oven to 400°F (200°C). Peel and thinly slice the butternut squash into rounds. Set them aside.
- Assemble the Lasagna: In a baking dish, layer the roasted butternut squash slices to form the base. Add a layer of prosciutto or mortadella, followed by shredded mozzarella. Repeat these layers until all ingredients are used. Spoon some pesto on top and sprinkle with grated parmesan cheese.
- Bake the Lasagna - Sprinkle dried oregano, a drizzle of olive oil if desired, and chilli pepper flakes over the top layer. Cover the dish with aluminum foil, or crumple a damp piece of parchment paper and use it to seal the dish. Bake for 45 minutes, uncovering during the last 10 minutes to allow the top to become golden and bubbly
- Let It Rest - Once baked, let the lasagna sit for 10 minutes before slicing and serving. This helps the layers set.
Video
Notes
- Make Ahead: You can assemble the lasagna a day in advance and refrigerate until ready to bake.
- Gluten-Free Option: This recipe is naturally gluten-free since it uses butternut squash instead of pasta noodles.
- Vegan Option: Swap out the mozzarella and parmesan for plant-based cheese, and omit the prosciutto or mortadella.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezing: This lasagna freezes well. Wrap it tightly before freezing, and thaw in the fridge overnight before reheating.
- Mandoline Tip: Use a mandoline slicer for thin, even slices of butternut squash, which helps the dish cook more evenly.
Nutrition
Calories: 1150kcal | Carbohydrates: 25g | Protein: 65g | Fat: 87g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 40g | Cholesterol: 179mg | Sodium: 4201mg | Potassium: 944mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12437IU | Vitamin C: 24mg | Calcium: 557mg | Iron: 5mg
