Description
This Butternut Squash Lasagna with Sage is a creamy, comforting vegetarian dish featuring tender roasted butternut squash, ricotta, mozzarella, and Pecorino cheese layered between noodles. A perfect fall or winter dinner!
Ingredients
Scale
- 2-pound butternut squash (medium)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
- 1 1/2 tablespoons chopped fresh sage, divided, plus additional leaves as desired
- Zest of 1/2 lemon (about 2 teaspoons)
- 1/8 teaspoon ground nutmeg
- 1/2 cup plus 2 tablespoons milk
- 16 ounces (2 cups) whole milk ricotta cheese
- 1/4 teaspoon kosher salt
- Fresh ground black pepper
- 1 cup shredded Pecorino cheese, divided
- 8 ounces (2 1/2 cups) shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 375°F.
- Peel and cut the butternut squash into small cubes about 1/2-inch thick. Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender. Drain, then place in a medium bowl. Mix with the olive oil, kosher salt, and garlic powder.
- Bring a large pot of well-salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
- Add 1 tablespoon chopped sage to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt, pepper, and milk. Stir.
- In a 9” x 13” baking dish, spread 1/2 cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, 1/2 of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella, and 1/3 cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese, and 1/3 cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining 1/2 cup mozzarella cheese, 1/3 cup Pecorino cheese, and 1/2 tablespoon sage.
- Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving.
Notes
For gluten-free, use gluten-free lasagna noodles. Make ahead by assembling up to 24 hours in advance and baking when ready to serve. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven.
Nutrition
- Serving Size: 9
- Calories: 277 kcal
- Sugar: 3.9 g
- Sodium: 319.6 mg
- Fat: 7.6 g
- Carbohydrates: 34.1 g
- Fiber: 4.7 g
- Protein: 18.1 g