This delicious Nigella-inspired butternut squash lasagna is a cozy, creamy twist on a classic, perfect for a warming family meal. It’s easy to make with everyday ingredients, including sweet caramelized onions, rich ricotta, and fresh basil. This vegetarian lasagna is both nutritious and satisfying—ideal for a simple, comforting dinner.
Ingredients Needed:
- 1 large butternut squash
- 1 ¼ teaspoons salt, divided
- ¼ teaspoon ground nutmeg
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, sliced
- ½ teaspoon ground pepper, divided
- ½ teaspoon dried thyme
- 450g part-skim ricotta cheese
- 1 large egg
- 800g canned crushed tomatoes
- 3 tablespoons fresh basil, chopped
- 9 uncooked lasagna noodles
- 225g sharp cheddar cheese, shredded
- 3 tablespoons Parmesan cheese, grated
How To Make Butternut Squash Lasagne?
- Roast and Purée Butternut Squash: Preheat oven to 200°C / 400°F. Line a baking sheet with parchment or foil. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on the prepared baking sheet. Roast for 45 minutes to 1 hour, until the flesh is tender. When cooled, scoop out the flesh and transfer it to a food processor with ½ teaspoon salt and nutmeg. Process until smooth.
- Caramelize Onions: Heat olive oil in a small saucepan over medium-low heat. Add onion, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring frequently, until the onions are golden brown and tender, about 15 minutes. Add water (1-2 tablespoons at a time) if onions brown too quickly. Stir in thyme and remove from heat.
- Prepare Ricotta Mixture: In a medium bowl, mix ricotta and egg until combined.
- Prepare Tomato Mixture: In a separate bowl, combine crushed tomatoes, basil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Assemble Lasagna: Preheat oven to 200°C / 400°F. Lightly coat a 9×11-inch baking dish with cooking spray. Spread ½ cup of the tomato mixture on the bottom. Layer with 3 lasagna noodles, half of the butternut squash purée, half of the onions, half of the ricotta mixture, 1 cup tomato mixture, and ⅔ cup shredded cheddar. Repeat layers once more. Top with remaining noodles and the remaining tomato mixture, spreading to moisten noodles completely. Do not add cheese to the top layer.
- Bake: Cover with foil and bake for 45 minutes if baking immediately, or 60 minutes if refrigerated before baking. Remove foil, sprinkle remaining ⅔ cup cheddar and Parmesan on top, and bake uncovered for an additional 7-10 minutes, until bubbling and cheese is melted. Let rest for 10-15 minutes before serving.
Recipe Tips:
- Roast the Squash until Very Tender: Make sure the butternut squash is soft enough to scoop and blend smoothly; this helps create a creamy texture for the lasagna layers.
- Caramelize the Onions Slowly: Cook the onions on low heat, stirring often. This slow process enhances their sweetness and adds depth to the lasagna’s flavor.
- Moisten Noodles Well with Tomato Sauce: When layering, spread the tomato mixture evenly over the noodles to ensure they cook fully and absorb flavors without turning dry.
- Avoid Adding Cheese to the Top Before Baking: Keep the top layer cheese-free while baking under foil, to prevent sticking. Add cheese only in the final minutes for a perfectly melted top.
- Let the Lasagna Rest before Serving: After baking, let the lasagna sit for 10-15 minutes. This helps the layers set and makes it easier to slice without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover butternut squash lasagna cool to room temperature first. Once cooled, cover tightly or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- Freeze: Allow the lasagna to cool completely before wrapping it tightly in plastic wrap and foil, or place it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place a slice in a skillet over low heat, cover, and cook for about 10-15 minutes, adding a splash of water if needed to prevent sticking.
Nutrition Facts:
- Calories: 382 kcal
- Total Fat: 14g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 302mg
- Potassium: 435mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 17g
Try More Nigella Lawson Recipes:
Nigella Butternut Squash Lasagne Recipe
Description
This delicious Nigella-inspired butternut squash lasagna is a cozy, creamy twist on a classic, perfect for a warming family meal. It’s easy to make with everyday ingredients, including sweet caramelized onions, rich ricotta, and fresh basil. This vegetarian lasagna is both nutritious and satisfying—ideal for a simple, comforting dinner.
Ingredients
Instructions
- Roast and Purée Butternut Squash: Preheat oven to 200°C / 400°F. Line a baking sheet with parchment or foil. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on the prepared baking sheet. Roast for 45 minutes to 1 hour, until the flesh is tender. When cooled, scoop out the flesh and transfer it to a food processor with ½ teaspoon salt and nutmeg. Process until smooth.
- Caramelize Onions: Heat olive oil in a small saucepan over medium-low heat. Add onion, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring frequently, until the onions are golden brown and tender, about 15 minutes. Add water (1-2 tablespoons at a time) if onions brown too quickly. Stir in thyme and remove from heat.
- Prepare Ricotta Mixture: In a medium bowl, mix ricotta and egg until combined.
- Prepare Tomato Mixture: In a separate bowl, combine crushed tomatoes, basil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Assemble Lasagna: Preheat oven to 200°C / 400°F. Lightly coat a 9×11-inch baking dish with cooking spray. Spread ½ cup of the tomato mixture on the bottom. Layer with 3 lasagna noodles, half of the butternut squash purée, half of the onions, half of the ricotta mixture, 1 cup tomato mixture, and ⅔ cup shredded cheddar. Repeat layers once more. Top with remaining noodles and the remaining tomato mixture, spreading to moisten noodles completely. Do not add cheese to the top layer.
- Bake: Cover with foil and bake for 45 minutes if baking immediately, or 60 minutes if refrigerated before baking. Remove foil, sprinkle remaining ⅔ cup cheddar and Parmesan on top, and bake uncovered for an additional 7-10 minutes, until bubbling and cheese is melted. Let rest for 10-15 minutes before serving.
Notes
- Roast the Squash until Very Tender: Make sure the butternut squash is soft enough to scoop and blend smoothly; this helps create a creamy texture for the lasagna layers.
- Caramelize the Onions Slowly: Cook the onions on low heat, stirring often. This slow process enhances their sweetness and adds depth to the lasagna’s flavor.
- Moisten Noodles Well with Tomato Sauce: When layering, spread the tomato mixture evenly over the noodles to ensure they cook fully and absorb flavors without turning dry.
- Avoid Adding Cheese to the Top Before Baking: Keep the top layer cheese-free while baking under foil, to prevent sticking. Add cheese only in the final minutes for a perfectly melted top.
- Let the Lasagna Rest before Serving: After baking, let the lasagna sit for 10-15 minutes. This helps the layers set and makes it easier to slice without falling apart.
Nigella Butternut Squash Lasagne Recipe