Print Recipe

Vegetarian Butternut Squash Lasagna

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: butternut squash, healthy dinner, lasagna, pasta
Author: Rachel Alexandra


  • 12-15 whole wheat lasagna noodles uncooked
  • 1 jar Trader Joe's Autumnal Harvest Pasta Sauce
  • 2 large carrots shredded
  • 1 medium zucchini thinly sliced
  • 16 oz fat free cottage cheese
  • 16 oz shredded mozzarella
  • 2 cups spinach or Swiss chard chopped
  • 1 cup mushrooms chopped


  • Preheat oven to 350°F and lightly coat the bottom of a 9x13 pan with sauce.
  • Cover the bottom of the pan with four or five uncooked lasagna noodles--three or four vertically and one horizontally. You will need to break the horizontal one to fit properly.
  • Put another layer of sauce over the pasta and add dollops of cottage cheese. Cover with zucchini slices and sprinkle with shredded carrots, chopped mushrooms, and chopped greens.
  • Add another layer of noodles and repeat the previous step. Keep adding layers until you run out of noodles and filling (three layers total).
  • Generously sprinkle the top with shredded mozzarella. (Don't worry if it's enormously tall and piled up over the sides of the dish--it will reduce as it bakes!)
  • Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for about another 30 minutes or until the top is golden brown. You could also broil it for the last few minutes to help with the browning.
  • Let cool for a few minutes before serving. Enjoy!