As a self-proclaimed comfort food connoisseur, I find it highly disturbing that I have never made one of the most classic comfort foods of all time: Lasagna.
How is this possible?
I blame others.
See, my Mom makes the most homey, yummy lasagna around. It’s chock full of savory tomato sauce and ground beef, and employs her secret technique of using cottage cheese instead of ricotta to make the creamy, cheesy filling even more decadent and delicious.
Well I guess that’s not so secret anymore, now is it? 
If I’m not eating my Mom’s version, signore Ben is dishing up his ultimate, traditional lasagna packed with spicy marinara sauce, loads of mozzarella cheese and seasoned ground beef. This is Ben’s signature dish, if he does say so himself, which he routinely whips up and hand delivers to any friend, neighbor or family-member in need. (It’s really very sweet. )
I guess between enjoying the two of them, I’ve just never had the need to give layering sauce, pasta and cheese a go. Until today.
Today, on a chilly, rainy day off from work, I decided enough was enough, and combined smoky marinara sauce, hearty spinach, creamy cheese and sweet butternut squash to make an irresistible Italian, comfort food casserole:
Butternut Squash Lasagna!
What he said!
I figured if I was going to give lasagna a go – I was going to make it unique and out of the proverbial box. This recipe definitely fit the bill, and turned out fantastic!
My number one fear when thinking about making lasagna from scratch was not getting a clean cut and having the filling run out everywhere which, thank goodness, did not happen. That and it tasting like crap, which also did not happen. 
Now I’m not going to lie – this lasagna took some work. No 30 minute or less meal here, but I think the end result was worth the time it took to put together.
Like a traditional lasagna recipe, marinara sauce, lasagna sheets and cheese filling are layered on top of one another.
What makes this meatless Butternut Squash Lasagna recipe extra special though is the addition of naturally sweet butternut squash, and a satisfying sautéed spinach filling that gave the dish staying power.
Homemade marinara sauce made extra flavorful by using roasted tomatoes lends a flavorful kick, and just when you think you can’t fit anything else into the dish…
a generous sprinkling of parmesan cheese THAT SMELLED LIKE HEAVEN while baking, juuuuuust fits in on top.
60 minutes at 375!!!!
Check out those layah’s!
Butternut Squash Lasagna
Serves 6
Adapted from Cooking Light
Ingredients:
1 1/2 cups butternut squash, peeled and diced
1 Tablespoon water
6 no-boil lasagna sheets
1/2 cup grated parmesan cheese
Spinach filling:
Non-stick cooking spray
1 1/2 cups onion, minced
up to 1/4 cup water
5 cups baby spinach, roughly chopped
Cheese filling:
1/4 cup + 2 Tablespoons shredded mozzarella cheese (1.5 ounces)
4 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
15oz part-skim ricotta cheese (or half ricotta/half plain Greek yogurt)
Marinara Sauce: (makes 3 cups total)
2 teaspoons extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped fresh basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
salt & pepper
1-14.5oz can crushed fire-roasted tomatoes
1-14.5oz can crushed tomatoes
Directions:
1. For the butternut squash: Place butternut squash in a microwave-safe bowl, add 1 Tablespoon water and microwave for 5-7 minutes, or until tender. Set aside.
2. For the spinach filling: Heat a large pot over medium-high heat. Spray with non-stick cooking spray and sauté onions until tender. If onions start to burn, add in water 1 Tablespoon at a time. Add spinach to the onions and cook until wilted, about 1 minute. Turn off heat and set aside.
3. For the cheese filling: Combine mozzarella, parsley, salt, pepper, egg and ricotta cheese in a bowl. Set aside.
4. For the marinara sauce: Heat extra virgin olive oil in a medium-size pot over medium heat. Add garlic, basil, parsley and oregano. Stir constantly for 30 seconds, then add in remaining sauce ingredients. Simmer for 10 minutes. Turn off heat and set aside.
5. Heat oven to 375 degrees. Spray an 8×8 casserole with non-stick spray, then spread 1/2 cup marinara sauce in the bottom. Add 2 lasagna sheets, then spread 1 cup cheese filling over the noodles.
6. Arrange squash over the cheese, then spread 3/4 cup sauce on top. (In the pictures I accidently separated the squash into two layers. Add all the squash in this layer instead!)
7. Add 2 lasagna sheets, then spread 1 cup cheese filling over the noodles.
8. Drain any excess moisture from the spinach filling, arrange over the cheese, then spread 3/4 cup sauce on top.
9. Add 2 lasagna sheets, then spread the remaining sauce on top. Sprinkle with parmesan cheese and cover with foil.
10. Bake, covered, for 30 minutes. Remove foil and bake uncovered for 30 more minutes. Allow lasagna to cool for 10 minutes before cutting and serving.
Shortcuts and time saving tips:
1. Use frozen, pre-cut butternut squash
2. Use pre-made or jarred marinara sauce
3. Make this dish the night before and pop in the oven the next day.
Now back in the old days, I would have have done straight for the center piece of lasagna, but now that I’m older and more mature (debatable) I can appreciate the rare delicacy that is zee corner piece.
Oh yes. Crunchy, chewy crust on the outside, tender, cheesy goodness on the inside.
I will still fight for a middle cinnamon roll though. Don’t get it twisted.
On the side I served some freshly overcooked green beans.
And any good Italian dinner’s #1 sidekick: Parmesan Garlic Bread.
That’s just a slice of bread spread with butter, dusted with garlic powder and sprinkled with parmesan cheese, then broiled ’til golden brown. Gosh I love this stuff.
A meal fit for a comfort-food Queen! Definitely out of the norm for me in terms of time and effort it took to prepare, but I’m glad I gave lasagna making a go for the first time with this recipe. It was savory, sweet and oh-so cheesy.
For dessert I shall be enjoying another classic comfort food: a fun-size Twix bar a la Ben. Score! I don’t know where he acquires half the stuff he brings home from work for me – brrownies, boxes of dots (right, the candy), ice cream cake, and now twix, but I sure do appreciate it.
See ya’!
~~~~~
My favorite comfort food is:
a. Mac & Cheese
b. Lasagna
c. Mashed potatoes & gravy
d. Other, I’ll tell ya’ below!
My favorite comfort food of all time has to be pizza. When made right, I can hear angels sing when I eat it. I LOVE brick oven pizzas and there is a place outside of Dallas called Urban Crust that knows what they are doing! They use an garlic infused olive oil to coat the crust and I always go for the basic fresh mozarella, tomato, and basil pie. Ugh! Like you said in an older post, it’s so freaking good it pisses me off!!!
I love Mac and Cheese. But any sort of pasta is great.
I love this lasagna! I made it like 2 years ago but still remember how good it was!
ps. looooooooove dots, they’re one of my all-time candy faves
We are recently hooked on the lasagna recipe found (used to be found) on the Trader Joe’s box of lasagna noodles.
8 oz marscapone cheese + 3/4 c 2% milk + 3/4 c grated parmeasan + nutmeg & pepper. Coat the noodles (they are no-boil) and layer with the usual stuff. Delicious.
I made a lasagna for my mom last year that had hazelnuts and butternut squash in it. They are her two favorite foods. It was with a cream sauce… man it was heavenly.
Butternut squash lasagna has been on my list of things to make this fall, it just looks so good!!
I adore lasanga but dont make it much as my favorite way of making it is kind of high calorie…and low calorie versions suck somewhat…Thanks for posting this version though, as a vegetarian im always on the lookout for recipes that can impress company (well, the guys in the group as they need it to be hearty!) and this fits the bill
The lasagna looks superb! Great job!
I’ve never seen lasagna sheets. Where do you get them? They look like they fit better in the pan.
You get them right in the regular pasta aisle!
Have you tried Giada’s butternut lasagna? It has a white sauce and is sooooooooo good: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe/index.html
I was debating between the two recipes! Giada’s actually looked a little bit better to me, but since it had amaretti cookies in it, I figured it’d be a little bit on the sweet side – which would push this dish just a little too far for Ben to enjoy. I still hope to make it one day though!
Oh totally! I left the cookies out…I don’t like sweet with my savory dinner. I actually had a butternut squash pizza last night with bacon, fresh basil, and it had a white sauce and it reminded me of Giada’s lasagna. It was SO good. It was at this place called Stella Rossa in Santa Monica, CA and it was SO good. If you do try Giada’s I would leave the cookies out…and if you do let me know how it goes!
omg – thank you so much for this pizza idea. I saved the leftover diced b-nut squash in the freezer which would work perfect for this!
OMG this was sooooo yummy!!!! Thanks for another great recipe!
Just made this! Yummy in my tummy! And it’s super easy if you use jarred sauce and pre-cut squash.
[...] Adapted slightly from Iowa Girl Eats. Originally adapted from Cooking [...]
I just wanted to tell you thank you for posting these recipes. I hate cooking but love to eat. You give step by step instructions on all your recipes, which makes it easier. I am going to try this lasagna soon. I have a very picky eater and I’m hoping she’ll like it as well. I know I will.
I made this as a pre-hurricane dish for my family today with squash I grew and they LOVED it! Delicious was heard several times at the table, so thanks for this one! The only change I made was to mash the squash and spread it on that way. I will be sharing the on my blog (andreasgardencooking.com) in a few weeks – and I will be sure to give you the credit!
[...] recipe. Yes, you heard that right, butternut squash Lasagna, and it’s amazing. Get the recipe here. Try it out and let us know how it works out for [...]