Step-by-Step Instructions
- Preheat your oven to 400 degrees F.
- Line a baking sheet with parchment paper. Spread your chopped bell peppers, thinly sliced onion, mushrooms, and zucchini on the tray. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything together, ensuring even coverage.
- Prepare the butternut squash. Cut off the ends, slice it in half, scoop out the seeds, and place it cut-side down on a separate lined baking sheet.
- Roast the vegetables for about 30 minutes until tender, and the butternut squash for approximately an hour.
- Once cooled, scoop out the butternut squash flesh into a blender. Add milk, brown sugar, your chosen spices, and a sprinkle of salt and pepper. Blend until the mixture is smooth and creamy.
- Cook the lasagna noodles in a pot of boiling water for 5-6 minutes until slightly softened. Drain them and lay them flat on a clean surface to prevent sticking.
- In a bowl, mix ricotta cheese, egg, salt, and pepper until well-combined.
- Time to assemble! In a 9×13 inch baking dish, start with a layer of the butternut squash mixture, followed by a layer of noodles, then ricotta, roasted veggies, and mozzarella cheese. Continue layering until ingredients are used up.
- Finish with a generous topping of mozzarella and parmesan cheese.
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden.
- Garnish with freshly chopped parsley and let cool for about 15-20 minutes before slicing and serving.
Best Ways to Enjoy It
Presentation can elevate your dish! Serve your Cozy Roasted Vegetable Butternut Squash Lasagna on a beautiful platter. A sprinkle of fresh parsley adds a pop of color while enhancing the flavor. Pair it with a simple side salad, perhaps with a lemon vinaigrette, to refresh the palate and balance out the creamy flavors of the lasagna. For those who enjoy a heartier spread, garlic bread or a light, creamy soup also makes for perfect companions.
Storage and Reheating Tips
Leftovers? No worries! You can store your Cozy Roasted Vegetable Butternut Squash Lasagna in an airtight container in the fridge for up to 4 days. For longer storage, consider freezing portions in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and then bake at 350°F (175°C) until heated through. Just remember to cover it with foil to prevent the top from burning.
Helpful Cooking Tips
- When roasting vegetables, cut them into uniform sizes for even cooking.
- Consider adding extra vegetables or even some cooked sausage to the layers for more protein and flavor.
- If you’re short on time, you can use store-bought butternut squash puree as a shortcut for assembling your layers.
Creative Twists
Don’t hesitate to get creative with this lasagna! Try adding spinach for more greens, or swap out the mozzarella for smoked Gouda for a unique flavor profile. If you’re looking for a vegan option, you can substitute the ricotta with a tofu-based mixture and use cashew cheese instead of mozzarella.
FAQs
Can I prepare this lasagna in advance?
Absolutely! You can assemble the lasagna a day ahead, cover it tightly with foil or plastic wrap, and refrigerate. When ready to serve, just pop it in the oven, adding a few extra minutes to the cook time.
How do I prevent the noodles from sticking together?
After cooking the noodles, laying them flat on a clean surface is a great idea, but you can also lightly coat them with olive oil to help prevent sticking.
What can I substitute for butternut squash?
If butternut squash isn’t available, pumpkin puree or sweet potatoes can serve as excellent alternatives, offering similar sweetness and texture.
By following this guide, you’re well-equipped to create this delicious Cozy Roasted Vegetable Butternut Squash Lasagna that will surely become a cherished recipe in your home. Enjoy every bite!
