Description
A harmonious blend of sweet, savory, and earthy flavors featuring layers of roasted butternut squash, creamy cheese filling, and vibrant cranberry sauce.
Ingredients
Scale
- 2 medium butternut squash (peeled, seeded, and sliced into ¼-inch thick rounds)
- 3 tablespoons olive oil (divided)
- 1 teaspoon fresh rosemary leaves (chopped (plus extra sprigs for garnish))
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 12 noodles lasagna (uncooked)
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg (beaten)
- 1 jar cranberry sauce ((24 ounces))
- 1 cup pecan halves
- 2 cloves garlic (minced)
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F. Toss squash with 2 tbsp oil, rosemary, salt, and pepper. Roast for 20-25 minutes until tender and browned.
- Boil noodles until al dente. Mix ricotta, ½ cup mozzarella, Parmesan, egg, garlic, and remaining rosemary. Toast pecans in butter until fragrant.
- Spread cranberry sauce on bottom of 9×13 dish. Layer noodles, cheese mixture, squash, and cranberry sauce. Repeat until ingredients are used. Top with remaining cheeses.
- Cover with foil and bake at 375°F for 30 minutes. Remove foil, bake 15-20 minutes until bubbly. Top with pecans in last 5 minutes.
- Rest for 10 minutes before serving. Garnish with rosemary.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Store leftovers in the fridge for up to 4 days. Freeze unbaked lasagna for up to 3 months. Reheat covered at 350°F.