Layered Butternut squash lasagna

a great tasting option to the usual lasagna. Tip: To prepare squash, cut off ends then remove the skin. Cut squash in half crosswise, Only one half will have seeds. Use a mandolin to slice the seedless half. remove the seeds from the remaining half and slice with the mandolin.

Yield: 9 servings ( Serving Size: servings )
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Recipe Time

Cook Time:
Prep Time:
Let Stand: 20 Minutes


  • 1 container(s) 15 oz. fat- free ricotta cheese, divided
  • 1 can(s) 28 oz. crushed tomatoes, drained and divided
  • 1 package(s) 8 oz. sliced mushrooms
  • 1 butternut squash, cut into 1/8 " slices
  • 2 eggs
  • 3 clove(s) garlic, minced
  • 1 cup(s) grated parmesean cheese
  • 1 1/2 teaspoon(s) italian seasoning
  • 1 med. onion, chopped
  • 1 teaspoon(s) olive oil
  • 1 package(s) shredded mozzarella cheese, divided


  1. preheat oven to 350.

  2. heat olive oil in large skillet over medium- high heat. Add onion and mushrooms; cook 5 - 7 minutes . Add garlic; cook an additional 30 seconds. Reduce heat to medium-low, add all but 1/2 cup tomatoes and simmer 5 minutes. Remove from heat.

  3. Stir together ricotta cheese, parmesean, italian seasoning, eggs, and 1/2 cup Mozzerella cheese.

  4. place remaining tomatoes in a greased 9 x 13 " baking pan. Layer 1/2 of the squash slices on top of the tomatoes. Spread ricotta mixture over squash evenly with the back of the spoon. Sprinkle 1/ 2 cup Mozzarella over Ricotta Mixture.
  5. Repeat the squash and cheese layers.

  6. Cover with aluminum foil sprayed with cooking spray. Bake 35 minutes. Uncover; bake an additional 20 to 25 minutes or until squash is tender. Let stand 20 minutes before slicing and serving.
January 2011

This recipe is a personal recipe added by my1love2 and has not been tested or endorsed by MyRecipes.

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