Butternut Squash Lasagna

Serve Lisa Oz's butternut squash lasagna as a delicious and alternative Thanksgiving side dish for the vegetarians at your table. Plus, the butternut squash is so rich and flavorful that meat-lovers won't even miss the ground beef. 

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15 oz ricotta cheese
2 cups cooked, cubed butternut squash
1/4 tsp cinnamon
1/2 cup milk
3 minced shallots, sautéed
1 tsp maple syrup
1/2 tsp salt
2 eggs
1 tsp cumin
1 1/2 cups shredded mozzarella
2 cups cooked, chopped spinach (can be thawed frozen)
3 cloves garlic, minced and sautéed
1/2 tsp salt
1/4 tsp red pepper flakes
1 box lasagna noodles, boiled until al dente
1/2 cup grated Romano cheese
1/2 cup shredded mozzarella cheese
1 tsp dried oregano

1. To make the butternut squash layer: combine butternut squash, ricotta cheese, cumin, eggs, cinnamon, milk, shallots, maple syrup, and salt into a food processor and blend until smooth.


2. To make the spinach layer: combine shredded mozzarella, spinach, garlic, salt, and red pepper flakes into a large bowl and mix together.


3. In a greased 9x12 casserole dish, alternate layers of 1/3 of the squash mixture, then noodle, then 1/3 the spinach mixture, then noodle, and repeat until all ingredients have been used.


4. Finish with a noodle layer sprinkle on top. Add 1/2 cup of the mozzarella and 1/2 cup of the Romano and the dried oregano to top it off.


5. Preheat oven to 350°F. Cover with foil and bake for 30 min – remove foil and bake for an additional 10 minutes, until just golden brown. Serve and enjoy!