This was originally posted last October. I'm still going through all the freezer meals people have generously given me. To be perfectly honest, I haven't been in a good mental space to think about cooking a meal on my own. The cooking would probably be good for me, but I just don't want the messy kitchen afterwards. So, enjoy this throwback, which, by the way, is DELICIOUS. I'll be baking and cooking for you again soon. I promise.
You guys, this butternut squash lasagna is SO GOOD! I won't pretend that it is really Italian at all. And not just because my sister in law would beat me up for trying to lie to you like that. I am pretty sure if you go to Italy you are not going to find this butternut squash lasagna anywhere.
However, there is plenty of cheese, so I think I'll be forgiven.
I've been trying hard to swap out meat in our recipes for more vegetable based proteins. We aren't going totally vegetarian or vegan like Maddy, but we are trying to be more plant based. I spruced up the protein in this lasagna with some tofu. Don't worry guys, tofu does not have a strong flavor so if you haven't really had tofu before it is not going to be the signature part of this dish.
So lets review everything in this recipe: butternut squash, tofu, pumpkin, and cheese. This butternut squash lasagna is fall on a plate.
Also, as you can see from my photo, I used zucchini as lasagna noodles. That really wasn't my plan originally. However, PH is gluten free and we did not have enough gluten free lasagna noodles for this, so I pulled out my mandolin and sliced up some zucchini to use for the rest of the layers.
They are really interchangeable here and if you want to bulk up the veggie content then go ahead and use all zucchini! You can check out my post here on how to make zucchini lasagna noodles.
I know you are going to love this butternut squash lasagna with pumpkin pasta sauce. It is a warm, comforting fall hit!