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Butternut Squash Lasagna
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- COOK TIME
- 55 Min
Ready for a new fall favorite? Our Butternut Squash Lasagna is a fun fall way to serve up something delicious and unexpected. Packed with the flavors of the season, this easy lasagna recipe is sure to be a surprise hit no matter where you serve it. And don't worry; we don't mind if you take credit for the recipe. Something this good is worth bragging about!
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
- 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.
- Meanwhile, in a large bowl, combine potatoes, butternut squash, ricotta cheese, onion powder, nutmeg, salt, and black pepper; mix well.
- Place 3 noodles on bottom of baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers two more times. Top with French-fried onions.
- Cover with aluminum foil and bake 45 minutes; remove foil and bake an additional 8 to 10 minutes or until golden and heated through.
Mr. Food Test Kitchen Tip!
- Got a few extra minutes? Why not make your own fried onions! To do so, simply cut thin slices of onion, place them in a plastic storage bag with flour, and shake, shake, shake, until they are well coated. Then fry them in a deep skillet in about an inch or so of vegetable oil until crispy. Season with some salt and you’ll have the best fried onions ever.
- Looking for a more traditional lasagna recipe? Try our Worth the Wait Lasagna, or another of our Easy Lasagna Recipes!
- For more fun with butternut squash, try our Copycat Autumn Squash Soup or our Butternut Squash Fritters.
If you love these recipes, then you'll love this FREE eCookbook!
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