Butternut Squash Lasagna with Sage
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Mediterranean
Butternut Squash Lasagna with Sage
Description
Butternut Squash Lasagna with Sage features a filling made from roasted butternut squash seasoned with salt, white pepper, and infused with crispy sage cooked in butter. Mashing half the squash and leaving the rest in chunks creates textural contrast. It is combined with chicken broth to moisten and deepen flavor. The ricotta filling blends ricotta, heavy cream, egg yolks, mozzarella chunks, nutmeg, and Parmesan, lending richness and creaminess to the lasagna layers layered with noodles. Baking melds these components into a comforting dish with subtle herbal notes from sage.
The lasagna offers a gentle, earthy flavor suited to cooler seasons, providing a satisfying vegetarian main course or side. It pairs well with simple green salads or mild roasted vegetables, supporting its soft, creamy textures without overpowering the squash and cheese flavors.
To tailor the recipe, you may substitute vegetable stock for chicken broth for vegetarian needs. Using no-boil noodles requires adding extra broth and extending baking time. Pre-cubed squash and shredded mozzarella save preparation time without compromising the dish's balance.
Ingredients
Butternut squash filling
- 3 1/2 pounds butternut squash peeled, seeded and cut into 1 inch pieces
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 1/4 cups chicken broth use an additional 1/2 cup if using no-cook noodles
- 2 tablespoons butter unsalted
- 1/3 sage leaves coarsely chopped, loosely packed, fresh
Ricotta Filling
- 1 pound ricotta cheese whole-milk
- 1/2 cup heavy cream
- 2 egg large, yolks
- 1/2 pound mozzarella cheese cut into chunks (or shredded, fresh
- 1 teaspoon nutmeg I used ground, freshly grated
- 1 package lasagna noodles see note above about regular or no--boil noodles, fresh
- 4 ounces Parmesan Cheese grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Instructions
Noodles
- Fresh lasagna noodles need no cooking. If using dried lasagna noodles, prepare in salted, boiling water according to package directions. Drain and set aside. (If using no-boil noodles, increase liquid and baking time)
Preparing the squash
- Preheat oven to 425* F. Toss squash, 2 Tablespoons oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
- Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
- Place squash in a medium bowl and mash 1/2 with the back of a wooden spoon. (I use my hands to do this) Leave the other 1/2 of the squash in small chunks. Gently stir in sage-butter mixture and chicken or vegetable broth. Season with 1 teaspoon salt and 1/4 teaspoon white pepper.
Ricotta Filling
- Reduce oven temperature to 375* F. Combine ricotta, cream, yolks, mozzarella in a medium bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper and pinch of nutmeg.
- Spread 3/4 cup of ricotta mixture in a 9 cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more, (noodles, squash, noodles, ricotta) Sprinkle Parmesan over ricotta mixture.
- Place baking dish on a rimmed baking sheet and cover with foil. Bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before serving. (If using no-bake noodles, increase baking time by 15-20 minutes).
Notes
- Pre-cut butternut squash and pre-shredded mozzarella can save time during preparation.
- Use vegetable stock instead of chicken broth to make the lasagna completely vegetarian.
- If using no-boil lasagna noodles, increase the broth by 1/2 cup and bake 15-20 minutes longer until noodles are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 302kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 92mg | 31% |
| Sodium | 402mg | 17% |
| Potassium | 559mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 14680IU | 294% |
| Vitamin C | 29mg | 32% |
| Calcium | 361mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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