Description
This butternut squash lasagna is a delicious and comforting dish that offers a perfect balance of flavors and textures. The layers of noodles, creamy ricotta, and savory veggies make it a great option for a family meal.
Ingredients
Scale
- 2 pounds 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 degrees Fahrenheit.
- 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 and 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.
- Finally, top with noodles, 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.
- Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven.
Notes
- This dish can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Perfect for meal prep or a cozy family dinner!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg