Oh my gosh, you HAVE to try this Healthy Pumpkin Butternut Squash Lasagna! It’s my absolute favorite fall comfort food that doesn’t leave me feeling weighed down. I first made this when my sister went vegetarian last year, and now it’s our go-to Sunday dinner. The pumpkin puree makes it creamy without heavy sauces, and those thin slices of butternut squash? They caramelize just enough in the oven to give you little bursts of sweetness between layers of whole-grain noodles and melty cheese. It’s cozy, packed with veggies, and honestly? Even my “but where’s the meat?” dad went back for seconds.
Why You’ll Love This Healthy Pumpkin Butternut Squash Lasagna
Let me tell you why this lasagna is about to become your new favorite comfort food:
- Packed with goodness: Between the pumpkin, squash, spinach, and whole-grain noodles, you’re getting a serious veggie boost in every bite.
- Cozy but light: It’s got all that creamy, cheesy comfort without sitting like a brick in your stomach.
- Easy assembly: No fancy techniques here – just layer, bake, and watch the magic happen.
- Autumn in a dish: The warm pumpkin and sweet squash flavors scream “fall” better than a pumpkin spice latte ever could.
- Vegetarian crowd-pleaser: Even meat lovers won’t miss the meat when they taste those caramelized squash slices!
Trust me, this is the kind of recipe you’ll find yourself craving when the leaves start changing color.
Ingredients for Healthy Pumpkin Butternut Squash Lasagna
Here’s everything you’ll need to make this cozy, veggie-packed lasagna:
- 1 small pumpkin (about 2 cups pureed – roast it yourself or use canned if you’re short on time)
- 1 butternut squash (about 3 cups thinly sliced – I like mine about 1/4 inch thick)
- 9 whole-grain lasagna noodles (cooked al dente – they’ll soften more in the oven)
- 2 cups ricotta cheese (whole milk gives the creamiest texture)
- 1 egg (helps bind the ricotta layer)
- 1 cup shredded mozzarella (because what’s lasagna without stretchy cheese?)
- 1/2 cup grated Parmesan (the salty, nutty flavor booster)
- 2 cloves garlic (minced – fresh is best here)
- 1 tsp each dried oregano and basil (Italian seasoning works too)
- 1/2 tsp salt & 1/4 tsp black pepper (season to taste)
- 2 cups fresh spinach (chopped – frozen works if you squeeze out excess water)
- 1 tbsp olive oil (for sautéing that gorgeous squash)
Ingredient Notes & Substitutions
No worries if you need to swap things! Use gluten-free noodles if needed – they work great here. Vegan? Try plant-based ricotta and cheeses. Short on time? Canned pumpkin puree (not pie filling!) works in a pinch. You can roast the squash ahead too – just slice it thin so it cooks evenly in the lasagna. The spinach? Kale or chard make fine substitutes if that’s what you’ve got!
How to Make Healthy Pumpkin Butternut Squash Lasagna
Okay, let’s get layering! This lasagna comes together so easily, you’ll be amazed how something so pretty tastes even better than it looks. Here’s exactly how I do it:
- Preheat that oven to 375°F (190°C) – no cheating on the preheat, or your bake time will be off!
- Cook your noodles just until al dente (they’ll keep cooking in the oven). Drain them and lay them flat on a baking sheet so they don’t stick together.
- Make the ricotta magic: In a bowl, mix ricotta, egg, garlic, herbs, salt, and pepper until it’s all happy and combined. Taste it! Need more garlic? Go for it.
- Sauté the squash slices in olive oil just until they start to soften – about 5 minutes. You want them tender but still holding their shape.
- Now the fun part – layering! Spread a thin layer of pumpkin puree in your baking dish. Top with 3 noodles, half the ricotta mixture, half the squash, and half the spinach. Repeat!
- Finish strong: Last layer of noodles, remaining pumpkin, and all that glorious mozzarella and Parmesan. Cover with foil – this keeps the cheese from burning before the inside heats through.
- Bake covered for 30 minutes, then uncover and bake 10 more minutes until the cheese is golden and bubbly. Oh, that smell!
- Let it rest 10 minutes before slicing – I know it’s hard to wait, but this keeps the layers from sliding apart.
Pro Tips for Perfect Lasagna
My hard-earned lasagna wisdom: 1) Dry those noodles after cooking to prevent sogginess. 2) Season each layer lightly – it builds flavor. 3) Resting is non-negotiable – walk away from that cheesy goodness! 4) Use a sharp knife dipped in hot water for clean slices.
Serving Suggestions for Healthy Pumpkin Butternut Squash Lasagna
Oh, let me tell you how I love to serve this beauty! A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For crunch, add some garlic-rubbed toast on the side. Want to make it a feast? Roasted Brussels sprouts with balsamic glaze turn this into a full autumn meal. The colors on the plate? Chef’s kiss!
Storage & Reheating
Here’s the scoop on keeping your lasagna delicious: Fridge – Cover tightly and it’ll stay fresh for 3 days. Freezer – Portion slices between parchment paper in an airtight container for up to 2 months (thaw overnight in fridge). To reheat, pop individual slices in the microwave for 1-2 minutes or bake at 350°F until heated through – that crispy cheese top comes right back to life!
Nutritional Information
Here’s the scoop on what’s in each delicious slice: About 320 calories packed with 6g fiber and 16g protein to keep you satisfied. You’re getting 40g carbs (hello, energy!) with only 8g sugar naturally from the veggies. The 12g fat comes mostly from nutritious cheeses and olive oil. Now, full disclosure – my nutritionist friend says these numbers can wiggle a bit depending on your exact ingredients. But either way, you’re eating something that loves you back! This general guide to nutrition can help put those numbers into perspective.
FAQ About Healthy Pumpkin Butternut Squash Lasagna
I get so many questions about this recipe – here are the ones that pop up most often:
Can I use canned pumpkin puree? Absolutely! Just make sure it’s plain pumpkin, not pumpkin pie filling. The flavor might be slightly less vibrant than fresh, but it’ll save you tons of time.
How do I keep the noodles from getting soggy? Two tricks: cook them al dente (they’ll soften more while baking) and pat them dry after draining. Some people swear by no-boil noodles, but I find they absorb too much moisture from our lovely pumpkin sauce. If you are looking for other ways to use up that pumpkin, check out this pumpkin hummus recipe.
Can I freeze this lasagna? You bet! Assemble it completely but don’t bake it. Wrap tightly in foil and freeze for up to 2 months. When ready, bake straight from frozen (add 15-20 minutes to the covered baking time). The texture might be slightly softer, but the flavor will still be amazing.
What if I can’t find butternut squash? Sweet potatoes make a fantastic substitute! Just slice them thin like the squash. Acorn squash or even zucchini would work too – you might need to adjust the sauté time slightly.
Is there a vegan version? Totally! Swap the cheeses for plant-based alternatives (I like cashew ricotta), use a flax egg instead of regular egg, and you’re golden. The pumpkin and squash keep it naturally creamy! For more vegetarian inspiration, you might enjoy this healthy Amish Sunday Savior Casserole recipe.
Final Thoughts
There you have it – my absolute favorite way to celebrate fall flavors in one cozy, nourishing dish! I can’t wait for you to try this lasagna and make it your own. When you do, come back and tell me how it turned out – did your family go crazy for those caramelized squash layers like mine does? Happy baking, friends!
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Healthy Pumpkin Butternut Squash Lasagna in 5 Simple Steps
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A nutritious lasagna featuring pumpkin and butternut squash for a seasonal twist. Layers of vegetables, cheese, and whole-grain noodles make this dish wholesome and satisfying.
Ingredients
- 1 small pumpkin (about 2 cups, pureed)
- 1 butternut squash (about 3 cups, thinly sliced)
- 9 whole-grain lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups spinach (chopped)
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, mix ricotta cheese, egg, garlic, oregano, basil, salt, and pepper.
- Heat olive oil in a pan over medium heat. Sauté butternut squash slices until slightly tender (about 5 minutes).
- Spread a thin layer of pumpkin puree in a baking dish.
- Layer 3 lasagna noodles, half the ricotta mixture, half the butternut squash, and half the spinach. Repeat layers.
- Top with remaining noodles, pumpkin puree, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can roast the pumpkin and butternut squash ahead of time.
- For a vegan version, substitute dairy with plant-based alternatives.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian