Butternut Vegetarian Four Cheese Lasagna

May 10, 2023May 10, 20230 1
Butternut Vegetarian Four Cheese Lasagna Recipe for Easy and Healthy Dinner
in Vegetarian

Prep

25 min

Cook

55 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 2 cups butternut squash or 2 cups hubbard squash , diced and peeled
1 large eggplant , peeled and sliced into 1/2 inch rounds
1 lb asparagus , stems trimmed
1 pint ricotta cheese
1 cup crumbled feta cheese
2/3 cup pesto sauce or 1/2 cup chopped fresh basil
2 eggs , beaten
38 ounces prepared tomato sauce
9 lasagna noodles
8 ounces shredded mozzarella cheese
4 ounces Italian cheese blend or 4 ounces fresh grated parmesan cheese
olive oil
salt & pepper

Nutrision Information

Servings Per Recipe
8
Calories
468
Sugar
18g
Fat
29g
If you're looking for a vegetarian version of the traditional tomato-based lasagna, try this Butternut Vegetarian Four Cheese Lasagna recipe. This dish boasts layers of flavorful veggies like butternut squash, eggplant, and asparagus. These ingredients give a different twist to your traditional tomato lasagna, making it a healthier, more fiber-rich, and nutrient-dense dish that satisfies your cravings. Adding four layers of cheese, particularly mozzarella, Italian blend, ricotta, and feta, also makes it cheesy, creamy, and tasty comfort food that everyone will enjoy. Its simple steps make it perfect for easy and healthy dinners at home.

Instructions

1.Preheat the oven to 375 degrees F.
2.Coat the diced butternut squash with olive oil and sprinkle with salt and pepper. Roast on a baking sheet until tender, which usually takes about 25 minutes.
3.Cook lasagna noodles according to package directions, then drain and set them aside.
4.In a bowl, combine crumbled feta cheese, ricotta cheese, pesto sauce (or chopped fresh basil), and beaten eggs.
5.In a baking dish, pour roughly one-third of the tomato sauce. Layer 3 lasagna noodles over the sauce. Layer butternut squash, eggplant, and asparagus over the noodles. Spread half of the cheese mixture over the vegetables. Top with one-third distributed mozzarella cheese. Repeat these layers ending with a layer of noodles with one-third of the tomato sauce and remaining mozzarella cheese on top.
6.Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10-15 minutes until browned and bubbly.
7.Once done, let it cool for several minutes, then serve.

PROS

As a vegetarian dish, this Butternut Vegetarian Four Cheese Lasagna has enough protein with several layers of different cheeses and added eggs.
The dish is also very tasty and great for individuals trying to reduce meat consumption.
Plus, it is a good source of fiber, vitamin A, and folate.

CONS

The recipe takes some time to prepare, especially for roasting the butternut squash.
Its high cheese content also means that it is high in fat and calories, making it best consumed in moderation.
It’s also not vegan-friendly and excluded to individuals with dairy allergies.

HEALTH & BENEFITS

This Butternut Four Cheese Lasagna recipe is full of healthy nutrients. The butternut squash is rich in antioxidants and fiber, while the eggplant is packed with vitamins and minerals including potassium, calcium, and iron. Asparagus and pesto also bring immune-boosting and anti-inflammatory benefits. The cheeses provide protein and calcium-linked bone support.

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