Veggie-Loaded Lasagna with Butternut Squash and Zucchini
A hearty lasagna layered with pureed butternut squash and finely shredded zucchini for a nutrient-rich twist on a comfort classic. This italian-inspired kid friendly ready in about 90 minutes pairs peeled and cubed butternut squash, medium, grated zucchini, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 sheets, cooked and drained lasagna noodles
- 2 cups peeled and cubed butternut squash
- 1 medium, grated zucchini
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3, minced garlic cloves
- 1 small, finely diced onion
- 2 tbsp olive oil
- 24 oz crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/2 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 375°F. Steam 2 cups peeled butternut squash cubes for 15 minutes until tender. Transfer to a blender and puree until smooth.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 3: Add 24 oz crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes to develop flavor.
- Step 4: In a medium bowl, combine 1 1/2 cups ricotta cheese, 1 large egg, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in 1 medium grated zucchini.
- Step 5: In a 9x13-inch baking dish, spread 1/3 cup tomato sauce on the bottom. Layer 3 cooked lasagna noodles, half the ricotta and zucchini mixture, half the butternut squash puree, 2/3 cup tomato sauce, and 2/3 cup shredded mozzarella.
- Step 6: Repeat layers once more: 3 noodles, remaining ricotta mixture, remaining butternut squash puree, 2/3 cup tomato sauce, and 2/3 cup mozzarella.
- Step 7: Top with final 3 noodles, remaining tomato sauce, 2/3 cup shredded mozzarella, and 1/2 cup grated Parmesan.
- Step 8: Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and edges bubble.
- Step 9: Let stand for 10 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Loaded Lasagna with Butternut Squash and Zucchini take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Veggie-Loaded Lasagna with Butternut Squash and Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated zucchini from drying out.
Can I substitute ingredients in Veggie-Loaded Lasagna with Butternut Squash and Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Veggie-Loaded Lasagna with Butternut Squash and Zucchini for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Veggie-Loaded Lasagna with Butternut Squash and Zucchini?
Italian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
