Roasted Vegetable Butternut Squash Lasagna

Prep Time: 25 minutes

Cook Time: 45–55 minutes

Total Time: 1 hour 10–20 minutes

Servings: 8

Calories: ~480 per serving

Ingredients

For the Roasted Vegetables

• 3 cups butternut squash, cubed

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 small red onion, chopped

• 2 tbsp olive oil

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

For the Sauce

• 2 tbsp butter

• 2 tbsp olive oil

• 3 garlic cloves, minced

• 3 tbsp flour

• 2 cups milk

• 1 cup vegetable broth

• ½ cup grated parmesan

• ½ tsp nutmeg (optional but amazing with squash)

• Salt & pepper to taste

For the Ricotta Layer

• 1 ½ cups ricotta cheese

• 1 egg

• 1 cup shredded mozzarella

• ½ cup grated parmesan

• 1 tbsp fresh parsley (optional)

• ½ tsp salt

• ¼ tsp pepper

Other

• 9–12 lasagna noodles (regular or no-boil)

• 1–2 cups shredded mozzarella for topping

Instructions

1. Roast the vegetables

1. Preheat oven to 425°F (220°C).

2. Toss squash, zucchini, bell pepper, and onion with olive oil, Italian seasoning, garlic powder, salt, and pepper.

3. Spread on a baking sheet and roast 20–25 minutes until caramelized.

2. Make the creamy sauce

1. In a saucepan, melt butter with olive oil.

2. Add garlic and cook 1 minute.

3. Whisk in flour and cook 1 minute to form a roux.

4. Slowly add milk and broth, whisking until smooth.

5. Simmer 3–4 minutes until thickened.

6. Stir in parmesan, nutmeg, salt, and pepper. Remove from heat.

3. Prepare the ricotta mixture

Stir together ricotta, egg, mozzarella, parmesan, parsley, salt, and pepper.

4. Assemble the lasagna

Lower oven to 375°F (190°C).

In a 9×13 dish:

1. Spread a thin layer of sauce on the bottom.

2. Add a layer of noodles.

3. Add half the ricotta mixture.

4. Add half the roasted vegetables.

5. Drizzle with sauce.

6. Repeat layers.

7. Top with noodles, the remaining sauce, and shredded mozzarella.

5. Bake

• Cover with foil and bake 25 minutes.

• Uncover and bake 15–20 minutes until bubbly and golden.

• Rest 10 minutes before slicing.