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Butternut Squash Lasagna with Sage

Butternut Squash Lasagna
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5 from 3 reviews

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Ingredients

Scale

For the butternut squash

  • 2-pound butternut squash (medium)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

For the lasagna

  • 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: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done). Drain, then place in a medium bowl. Mix with the olive oil, kosher salt and garlic powder.
  3. Meanwhile, boil the noodles*: 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. Prepare the ricotta sauce: 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.
  5. Layer the lasagna: 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, depending on your pan), 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. Bake the lasagna: 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. (See make ahead and storage notes below.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

Find it online: https://www.acouplecooks.com/butternut-squash-lasagna/