Butternut Squash Lasagne Sheets Recipe Vegetarian Delight

Lasagne is a beloved comfort food, but have you ever considered making your own lasagne sheets from scratch — especially using a vegetable as vibrant and nutritious as butternut squash? This vegetarian butternut squash lasagne sheets recipe offers a delightful twist on the traditional pasta, infusing each layer with natural sweetness, vivid color, and wholesome goodness.

Perfect for those looking to impress with a fresh, homemade touch or simply wanting to enjoy a gluten-free, vegetable-forward meal, these lasagne sheets are surprisingly easy to prepare and versatile in their use.

Whether you’re a seasoned home cook or a curious beginner, this recipe will guide you through creating tender, flavorful sheets that elevate any lasagne dish. Plus, pairing these sheets with rich ricotta, fresh herbs, and a luscious tomato or béchamel sauce will have your family and guests asking for seconds.

Dive in and discover how butternut squash can transform your lasagne experience!

Why You’ll Love This Recipe

This recipe is a game-changer for vegetarians and anyone seeking a nutritious yet indulgent meal. First, using butternut squash as the base for your lasagne sheets adds a natural sweetness and vibrant orange hue, making your dish visually stunning and packed with beta-carotene and fiber.

Secondly, these sheets are gluten-free and lower in carbs compared to traditional pasta, appealing to those with dietary restrictions or anyone looking to eat lighter. Lastly, making your own lasagne sheets is incredibly rewarding and allows for customization — you control the thickness, texture, and flavor balance, ensuring a perfect lasagne every time.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 1 cup gluten-free flour blend (or all-purpose flour if not gluten-free)
• 2 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg (optional, for warmth)
• Extra flour for dusting

Equipment

• Baking sheet
• Food processor or blender
• Mixing bowl
• Rolling pin or pasta machine
• Parchment paper
• Sharp knife or pizza cutter
• Large pot for boiling water
• Slotted spoon

Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat.
2. Roast the squash for 25-30 minutes until tender and slightly caramelized, flipping halfway through for even cooking.
3. Let the squash cool slightly, then transfer to a food processor. Blend until smooth and creamy, scraping down the sides as needed. You should have about 1 to 1 1/2 cups of puree.
4. In a large mixing bowl, combine the butternut squash puree with eggs, salt, and nutmeg. Stir to combine.
5. Add the flour gradually, mixing until a dough forms. The dough should be soft but not sticky. Add more flour if necessary.
6. Turn the dough onto a floured surface and knead gently for 2-3 minutes until smooth and elastic.
7. Divide the dough into 4 equal parts. Roll each part out thinly using a rolling pin or pasta machine, dusting with flour to prevent sticking.
8. Cut rolled dough into standard lasagne sheet sizes (about 3×6 inches or 4×8 inches depending on your baking dish).
9. Bring a large pot of salted water to a boil. Drop the sheets in batches and cook for 1-2 minutes until they float to the top. Remove with a slotted spoon and place on a lightly oiled tray to prevent sticking.
10. Your butternut squash lasagne sheets are now ready to be layered with your favorite vegetarian fillings and sauces!

Tips & Variations

Make sure to roast the squash until fully tender to ensure a smooth puree and pliable dough.

For a vegan alternative, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and add a little more flour to bind.

If you prefer an even smoother dough, strain the puree through a fine mesh before mixing.

Experiment with adding herbs like sage or thyme into the dough for extra flavor.

Nutrition Facts

Serving Suggestions

This butternut squash lasagne sheet recipe pairs beautifully with creamy ricotta and spinach filling or a béchamel sauce infused with garlic and nutmeg. For a richer taste, layer with sautéed mushrooms and fresh thyme.

You can also try a roasted vegetable medley layered between the sheets for a hearty vegetarian main course.

Serve your lasagne with a crisp green salad and a glass of white wine or sparkling water with lemon for a refreshing balance. If you love experimenting, check out our Lemon Ricotta Pasta With Arugula Recipe for another bright, vegetarian pasta dish that complements these sheets wonderfully.

Conclusion

Making your own lasagne sheets from butternut squash is a rewarding culinary adventure that brings vibrant, wholesome flavors to the table. This recipe not only elevates the classic lasagne but also introduces a healthy twist, making it suitable for gluten-free and vegetarian diets alike.

The natural sweetness and creamy texture of the squash combined with the satisfying chewiness of homemade pasta deliver a delightful eating experience.

With simple ingredients and clear steps, you can create lasagne sheets that impress guests and nourish your family. Once mastered, these sheets open doors to countless flavor combinations, inviting you to explore recipes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or add a unique twist to your pasta repertoire.

Embrace this recipe and add a splash of color and nutrition to your next lasagne night!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash Lasagne Sheets Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious vegetarian lasagne using thinly sliced butternut squash as sheets. This recipe is hearty, healthy, and perfect for a comforting meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash, peeled and sliced thinly lengthwise”, “2 cups ricotta cheese”, “1 cup grated mozzarella cheese”, “1/2 cup grated Parmesan cheese”, “2 cups marinara sauce”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”, “Fresh basil leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Slice butternut squash thinly to create lasagne sheets.”}, {“@type”: “HowToStep”, “text”: “Brush squash slices with olive oil, season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 garlic in olive oil until fragrant.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer squash slices, ricotta, garlic, and marinara sauce.”}, {“@type”: “HowToStep”, “text”: “Repeat layers until ingredients are used, finishing with marinara.”}, {“@type”: “HowToStep”, “text”: “Top with mozzarella and Parmesan cheese.”}, {“@type”: “HowToStep”, “text”: “Bake uncovered for 35-40 minutes until cheese is golden and bubbly.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving, garnish with basil.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “18 g”, “carbohydrateContent”: “22 g”}}