Butternut Squash Lasagna

Take a fall spin on this classic recipe. The sweet pop of butternut squash compliments the rich and smooth cheese combination. It will be sure to impress!


  • 1 medium butternut squash
  • oven ready lasagna noodles
  • 1 cup vegetable broth
  • 454 g tub of ricotta cheese
  • 500 g tub of cottage cheese
  • 300 g herb and garlic goat cheese
  • olive oil
  • salt and pepper for taste
  • 1/3 c chopped fresh sage


  • Cut the squash in half lengthwise and scoop the seeds from it. Drizzle with oil, salt and pepper and lay facing down on a baking sheet. Bake for 30 minutes at 400F or until soft.
  • Oil your rectangular lasagna pan(s).
  • Scoop out the squash and mash with a fork in a bowel. This will be your first layer in your lasagna pan.
  • Next place your oven ready lasagna noodles.
  • Followed by the cheese layer of crumbled goat cheese and half the tub of both cottage and ricotta cheese.
  • Place another layer of noodles and top with squash.
  • Finally scatter the chopped sage on top and pour the broth over. Ensure the top layer of noodles is completely coated with squash.
  • Cover with foil and bake in the oven for 20-35 minutes at 350F.

This makes one large (13×9) and medium (9×9) lasagna. Make it gluten free by using a gluten free lasagna noodles and check the broth to ensure it is GF as well.

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