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Butternut Squash Lasagna with Sage
Tender lasagna noodles, cooked in a savory, creamy butternut squash sauce with sage and Italian cheeses.
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 302 kcal
Course:
Main Course
Cuisine:
Mediterranean
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 unsalted butter
- 1/3 loosely packed fresh sage leaves coarsely chopped
Ricotta Filling
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large eggs yolks
- 1/2 pound fresh mozzarella cheese cut into chunks (or shredded)
- 1 teaspoon Freshly grated nutmeg... I used ground
- 1 package fresh lasagna noodles see note above about regular or no--boil noodles
- 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)
Cup of Yum
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
- Notes:
- To save time, use pre-cubed butternut squash and pre-shredded mozzarella cheese.
- To make this completely vegetarian, substitute the chicken broth for vegetable stock.
- In place of fresh noodles, you can use regular lasagna noodles cooked per package instructions, or substitute no-boil noodles. If using no-boil noodles, increase chicken or vegetable stock by 1/2 cup and increase baking time by 15-20 minutes or until noodles are tender.
Nutrition Information
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
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
14680IU
(294%)
Vitamin C
29mg
(32%)
Calcium
361mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 302
% 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.