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butternut squash lasagna

Butternut Squash Lasagna with Sage

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  • Author: Michelle
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 9
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

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

  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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