Description
A comforting and flavorful Butternut Squash and Sage Lasagna featuring layers of creamy squash puree, ricotta cheese, and melted mozzarella, infused with fresh sage and warm spices. This vegetarian Italian-inspired main course is perfect for fall and showcases a delicious twist on a classic lasagna.
Ingredients
Scale
Pasta
- 9 lasagna noodles
Vegetables & Flavorings
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1/2 cup vegetable broth
- 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
- Salt and black pepper, to taste
- Extra chopped sage for garnish
Dairy & Eggs
- 1/4 cup milk or cream
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Spices
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare the noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions. Drain them well and set aside to prevent sticking.
- Cook the vegetable base: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic, cubed butternut squash, vegetable broth, and chopped sage. Cover and simmer for 15–20 minutes until the squash is tender.
- Puree the squash mixture: Using a blender or immersion blender, blend the cooked squash mixture until smooth. Return to heat and stir in milk or cream, ground nutmeg, salt, and black pepper to taste. Keep warm.
- Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix thoroughly until smooth.
- Assemble the lasagna: Spread a thin layer of the butternut squash puree on the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles on top. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the squash puree, and then sprinkle one-third of the shredded mozzarella cheese. Repeat these layers twice more, finishing with mozzarella and the remaining Parmesan cheese on top.
- Bake the lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15–20 minutes until the top is golden and bubbly.
- Rest and garnish: Allow the lasagna to rest for 10 minutes before slicing to help it set. Garnish with freshly chopped sage if desired before serving.
Notes
- To save time, use pre-cut butternut squash available in stores.
- For added creaminess, consider adding a layer of béchamel sauce between the layers.
- This lasagna can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
