I have the ultimate food for fall wrapped up with this Roasted Squash & Zucchini Lasagna. Layers of tender pasta noodles, bechamel sauce, sweet roasted squash and zucchini for the ultimate vegetarian comfort food. A great make ahead and bake later dinner for easy entertaining for family dinners.
This lasagna is a great dinner for the whole family to enjoy. You can easily make it in advance, pop it in the fridge and bake it just before serving. We absolutely love it and look forward to making it again really soon. It’s goes great with the Fluffy White Dinner Rolls or the Garlic Knots on the side. Thanks for being here friends and I’ll see you all really soon. Happy cooking!
Have you had the chance to try out my Chicken and Spinach Lasagna yet? That one is a family classic at our place and I’ve made it more times than I can count. And now that Lasagna, has a little competition. Oh and I almost forgot the Roasted Zucchini & Cherry Tomato Lasagna. A must make recipe!
Can I make this Roasted Squash & Zucchini Lasagna in Advance and Bake Later
Yes, you sure can. One of the great things about making lasagna is that you can make it in advance. And this is how we do that.
To Make in Advance to Bake Later
- Prepare the lasagna according to the recipe below, cover with foil and keep in the fridge.
- When ready to bake, remove from the fridge and cook. Add and extra 10 minutes to the cooking time.
To Cook in Advance and Reheat Later
- Preheat oven to 350 degrees F/180 degrees C. Remove the Lasagna from the fridge and cover firmly with foil. Heat for about 20 minutes or until warmed all the way through.
Here’s Some More Comforting Lasagna Dishes You’ll Love
Roasted Squash & Zucchini Lasagna
Ingredients
- 1 Butternut squash peeled and cut into cubes
- 2 Zucchini halved length ways and sliced into 1/2 inch slices
- 1 Red pepper roughly chopped
- 1 Onion roughly chopped
- 4-5 tomatoes roughly chopped
- 4 cloves garlic crushed
- 3 tablespoons olive oil divided
- 2 Cups cheddar cheese grated
- 6 oz mozzarella fresh, cut into thin slices
- Small bunch of fresh chopped parsley
- Small bunch of fresh chopped basil
- 1 Teaspoon dried oregano
- 2 Tablespoons butter
- 3 Tablespoons flour
- 2 Cups milk
- Salt and pepper
- 16 sheets lasagna
Instructions
- Preheat your oven to 350 degrees F. In a large roasting tin add the cubed squash, zucchini slices and drizzle with 1 tablespoon of olive oil and a dash of pepper. Roast for about 40 minutes turning about half way through.
- While the vegetables are roasting, make your sauce. In a heavy bottomed saucepan set over a medium heat, add the butter. Once the butter has melted, add the flour all at once and whisk until a paste forms. Now gradually add your milk, whisking as you go. Once you have added in all the milk you should have a smooth and slightly thickened sauce.. Add the grated cheddar cheese, reserving about 1/3 cup for later. Whisk until it becomes a smooth and thick sauce. Season with salt and pepper, remove from heat and set aside.
- In a large skillet add 2 tablespoons of olive oil and the garlic. Stir for a minute and add the peppers and onions. Cook over a medium heat for about 15 minutes or until they are quite soft. Add all the tomatoes with the parsley, basil and oregano. Cook over a medium heat for a further 15 to 20 minutes.
- Cook your lasagna pasta according to package. Drain, rinse and set aside.
- In a 6 x 14 inch oven proof dish, layer your lasagna. Start with a few tablespoons of the tomato mixture for the bottom. This is mostly so the lasagna doesn't stick to the bottom. Then layer your pasta, squash & zucchini, tomato mixture and cheese sauce. Repeat this until your dish is piled high . On the top make sure you pour over the remaining tomato mixture, sauce and then sprinkle over remaining cheddar cheese and top with the fresh mozzarella. Yes, lots of cheese!
- Bake in a preheated 350 degrees F oven for about 40-50 minutes. Remove from oven and let stand for at least 15 to 20 minutes before cutting and serving. Honestly, delicious!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
