Butternut Squash Matzo Lasagna - Kraft Recipes Top
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Butternut Squash Matzo Lasagna

Prep Time
Total Time

8 servings

Replacing lasagna noodles with matzo yields the best, easiest lasagna you will want to make all year round.

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What You Need

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Make It

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  • Preheat the oven to 400ºF.
  • Cut the squash into small cubes. Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.
  • Reduce the oven temperature to 350ºF. Place the roasted vegetables (or strained frozen purée), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
  • Generously grease a large (9x13-inch) baking dish. Spoon 1/3 of the squash mixture onto the bottom. Cover with matzo (break up the pieces, if necessary, to fit the dish). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.
  • Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.

Special Equipment Needed


You can use 4 cups thawed puréed butternut squash instead of fresh. If you use frozen squash, let it thaw, then place it in a strainer for about 15 minutes to drain excess liquid.


  • 8 servings

Nutritional Information

Serving Size 8 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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