This vegetarian lasagna is packed full of yummy roasted butternut and layered with creamy ricotta in between! It’s the perfect cold weather meal for the whole family!
When I think of lasagna, I immediately picture the classic one with meat, Béchamel sauce and cheese. However, you can make many delicious vegetarian lasagna variations and this one is my favorite. Instead of making a classic Béchamel sauce (which I love, let’s be honest here), I decided on a ricotta layer. I LOVE ricotta! I often eat it on toasted ciabatta bread with different toppings. It works beautifully here as a lasagna layer as well.
Butternut is such a wonderful ingredient. I have used it in many other recipes and will continue to do so for sure since the flavor is just fantastic! In particular if you roast it! Roasting the butternut slightly caramelizes it but it doesn’t get to soft to handle. It’s almost creamy as a lasagna filling!
We never ate pumpkin and squash and I didn’t know how it tastes until I was well into my adult years. It also wasn’t big here in Germany and I still don’t see a myriad of dishes involving squash or pumpkin in restaurants. Pity!
Since you have to (and trust me, you want to!) roast the butternut for this recipe, making this lasagna will take some time. But making the meat sauce for a classic lasagna also takes time! Roasting the butternut is essential because it gives it so much flavor! I roasted my butternut on two baking trays because it would have been too crowded on one. I highly recommend you do the same! However, making the ricotta layer takes no time at all. You just have to mix ricotta cheese, eggs and spices together.
Then you have to layer! Start off with a layer of roasted butternut, then ricotta, then lasagna sheets. Repeat until you have enough for one last round. The last round should be lasagna sheets, then roasted butternut, then ricotta mixture. And you top it all off with lots of grated cheese! Roast for 30-40 minutes and enjoy this beautiful dish with your friends and family!
Now this recipe makes a massive lasagna! Enough for 8 servings. I made a big batch like that because I wanted it to be enough for the five of us with some leftovers but honestly, it was enough for two meals (my five year old didn’t want to eat any supper that day). If you don’t want to make such a big lasagna, you can easily half the recipe!
Will you make this for dinner soon? Or how about my Roasted Butternut Risotto?
Roasted Butternut & Ricotta Lasagna
This vegetarian lasagna is packed full of yummy roasted butternut and layered with creamy ricotta in between! It's the perfect cold weather meal for the whole family!
Pre-heat the oven to 180°C (356°F). Cover two baking trays with parchment paper.
Peel, seed and cut butternut(s) into small cubes. Mix with olive oil, salt, pepper and garlic powder. Spread on the two baking trays so that there is minimal overlapping. Roast at 180°C (356°F) for 35 minutes.
In a bowl, mix together ricotta cheese, eggs, oregano, pepper, rosemary and salt.
It's time to layer! Start off with a layer of roasted butternut, then ricotta, then lasagna sheets. In my casserole dish, 3 lasagna sheets fitted perfectly. Repeat until you have enough for one last round. The last round should be lasagna sheets, then roasted butternut, then ricotta mixture. Top it off with grated cheese.
Roast for 35-40 minutes until the cheese is crispy and browned and the lasagna sheets are soft. Enjoy!
Lasagna sheets: you might need more or less than the 21 sheets I used depending on how thick you like your layers