Roasted Butternut Squash and Goat Cheese Lasagna



  • 1 package lasagna noodles, cooked
  • 1 jar marinara sauce
  • 1 butternut squash, halved and seeds removed
  • ¼ cup olive oil
  • 1 teaspoon pumpkin pie spice
  • 4 cups goat cheese crumbles
  • 1 egg
  • 3 cups cottage cheese
  • 2 cups parts skim mozzarella cheese
  • ½ cup shredded Parmesan cheese


For the squash

  1. Preheat oven to 400 degrees, Place squash skin side down on sheet tray, rub flesh with olive oil and sprinkle with spices. Place in oven to roast for appox. 45 minutes or until squash is softened. Place squash in refrigerator to cool. Once squash is cooled, scrape flesh from skin using a large spoon. Save squash in large mixing bowl and discard skin.

For the lasagna

  1. Cook lasagna sheets according to package directions, reserve. Add cottage cheese, Parmesan cheese and egg to roasted squash. Mix well. In a 9x9 baking dish layer marinara sauce, noodles, squash mixture, mozzarella cheese and goats cheese. Repeat 3-4 times or until pan is full.
  2. Cover the lasagna with foil and place in 350 oven for 45 minutes. Remove foil and bake another 5 minutes or until cheese is browned and bubbly. Serve with garlic bread and side salad.
  3. 50-60 minutes, or until the top is golden brown and begins to bubble.