I love nothing more in the fall than butternut squash. Soups, stews, roasted or in salads, this veggie has become my go-to staple when the weather cools off. I decided to use this yummy, slightly sweet squash to make a hearty filling for fall-inspired lasagna, but without all the hassle traditional lasagna can be.
I swapped out regular noodles for no-boil noodles to keep the time in the kitchen down, since these cook up on their own in the sauce they’re baked in. Layer them in a skillet with cubed butternut squash, spinach, plenty of cheese and a rich, creamy Alfredo sauce for a quick twist on lasagna. The squash adds a slightly sweet flavor with the Alfredo sauce and pairs perfectly with the vegetables without overpowering any of the other flavors.
Skillet butternut squash lasagna recipe
Prep time: 20 minutes | Bake time: 40 minutes | Total time: 1 hour
- 1 (16 ounce) jar Alfredo sauce
- 1 (9 ounce) box no-boil lasagna noodles, broken into pieces
- 4 cups frozen butternut squash cubes, thawed
- 4 cups fresh baby spinach
- 1 small handful fresh sage, finely chopped
- 2 tablespoons fresh thyme
- 1/2 cup low-fat ricotta cheese
- 1 cup shredded mozzarella cheese, plus 1/2 cup for topping
- 1/2 cup grated Parmesan cheese
- 1/4 cup half-and-half
- Heat the oven to 375 degrees F, and spray a deep skillet with nonstick cooking spray.
- Spoon 1/4 cup of the Alfredo sauce into the bottom of the skillet, and spread it evenly over the bottom.
- Layer some of the broken no-boil noodles in the bottom of the skillet. Top with butternut squash, fresh spinach, herbs, ricotta, mozzarella, Parmesan and more sauce. Repeat the layering process until you have used all the ingredients.
- Drizzle the half-and-half on top of the lasagna, and top with the remaining 1/2 cup of shredded mozzarella cheese.
- Bake uncovered for 35 to 40 minutes or until the cheese is bubbling and golden brown.
- Garnish with fresh thyme, and serve warm.