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Butternut Squash Lasagna

(1 Votes)
Coming In:
55 Min

Our creamy Butternut Squash Lasagna is a super casserole for autumn, and it also provides a great vegetarian main dish option for your Thanksgiving or holiday meal.

What You'll Need:
  • 9 lasagna noodles
  • 5 cups warm, seasoned mashed potatoes, store-bought or homemade
  • 2 (12-ounce) packages frozen butternut squash, thawed
  • 1 1/2 cups ricotta cheese
  • 1 teaspoon onion powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup French-fried onions
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook lasagna noodles according to package directions; drain and set aside.
  2. In a large bowl, combine potatoes, butternut squash, ricotta cheese, onion powder, nutmeg, salt, and black pepper; mix well.
  3. Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers two more times. Top with French-fried onions.
  4. Cover with aluminum foil and bake 45 minutes; remove foil and bake an additional 8 to 10 minutes, or until golden and heated through. 

If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.

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