Advertisements

Butternut Squash & Sage Lasagna

I have been wanting to try this recipe out FOREVER!

Butternut Squash & Sage Lasagna

Why haven’t I, you ask? Mostly because I tried actually cutting up a butternut squash once many years ago and it was terrible, my hands hurt and were orange and I don’t ever want to do it again. Ever. Because I’m a chicken. So I had to wait until I remembered to pick up already-diced butternut squash from Trader Joe’s. And, sadly, that took me forever.

Butternut Squash & Sage Lasagna baked

Butternut squash and sage is a captivating flavor combination to start with. Add in gooey mozzarella, grainy ricotta, pasta, and a hint of nutmeg? Awesome.

butternut squash & sage lasagna sage leaves

I was pleasantly surprised by how easy it was to put together, too. I roasted the squash a couple hours ahead of time, and the rest of the assembly was very simple—particularly since I used oven-ready lasagna noodles. While you could add chicken if you wanted (or even chicken sausage), it didn’t feel like it needed meat. It was hearty enough on its own, and would be great for a Meatless Monday type of meal plan.

butternut squash & sage lasagna squash roasting

Pre-heat the oven to 425 F. Line a baking sheet with foil (I always do this, fewer dishes to wash!) and toss the squash, oil, 1 teaspoon of salt, and some pepper together. Bake for 25-30 minutes, until they’re light gold and tender. Set them aside to cool and reduce the oven temperature to 375 F.

I used oven-ready lasagna noodles, but if you’re using regular lasagna noodles then set a large pot of water to boil, salt the boiling water, and add the lasagna noodles. Cook according to the directions, probably around 9-10 minutes.

butternut squash & sage lasagna ricotta egg

In a very large bowl, stir together the ricotta, cream, egg yolks, mozzarella, some salt, and a pinch of nutmeg.

butternut squash & sage lasagna sage leaves frying

Melt butter or a little bit of oil in a small sauté pan over medium-high heat. As soon as it starts to sizzle, add the sage and cook until slightly crisp at the edges. It should only take 3-5 minutes. Remove from the heat.

butternut squash & sage lasagna filling ingredients

butternut squash & sage lasagna filling

Add the squash to the bowl with the other filling ingredients and mash half of it with the back of a spoon, leaving the other half in whole pieces. Then gently stir in the sage and butter, chicken stock, and season with salt and pepper. You get this nice…soup-like mixture.

butternut squash & sage lasagna assembly

Spray a 9×13 pan with cooking spray and then spread 3/4 cup of the ricotta mixture in the bottom of the pan. Top with a layer of the lasagna noodles. Then spread half of the filling mixture over the noodles and top with another layer of noodles. Spread 1 cup of the ricotta mixture on top of the noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Honestly, I don’t remember exactly how many layers I had, just do what works for you.

butternut squash & sage lasagna assembled

Sprinkle Parmesan cheese over the last layer of filling.

butternut squash & sage lasagna done

Bake until the cheese is golden and bubbly, about 30-35 minutes. Place the pan on a rimmed baking sheet if you’re afraid of stuff bubbling over in the oven.

Butternut Squash & Sage Lasagna finished

Let the lasagna sit for about 15 minutes before slicing into it. It allows everything to set and come together, otherwise it’ll fall apart and be super liquidy.

Butternut Squash & Sage Lasagna

  • 3 1/2 pounds of butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons of extra-virgin olive oil
  • Coarse salt and pepper
  • 1 pound of whole-milk ricotta cheese
  • 1/2 cup of heavy cream
  • 2 large egg yolks
  • 1/2 pound (2 cups) of shredded mozzarella
  • Grated nutmeg
  • 2 tablespoons of unsalted butter
  • 1/3 cup of loosely packed sage leaves, coarsely chopped
  • 1 1/4 cups of chicken broth
  • Lasagna noodles, cooked (or you can use oven-ready noodles)
  • 4 ounces of shredded parmesan cheese (1 1/4 cups)
  1. Pre-heat oven to 425 F. Toss the squash, oil, 1 teaspoon of salt and some pepper on a baking sheet. Bake for 25-30 minutes, until they’re light gold and tender. Set them aside to cool and reduce the oven temperature to 375 F. If you’re using regular lasagna noodles, set a large pot of water to boil, then salt the boiling water and add the lasagna noodles. Cook according to the directions.
  2. Stir together the ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl, and season with salt.
  3. Melt butter in a small sauté pan over medium-high heat. As soon as it starts to sizzle, add the sage and cook until slightly crisp at the edges, 3-5 minutes.
  4. Add the squash to the bowl with the other ingredients and mash half of it with the back of a spoon, leaving the other half in whole pieces. Gently stir in the sage and butter, chicken stock, and season with salt and pepper.
  5. Spread 3/4 cup of the ricotta mixture in the bottom of a 9×13 pan (I greased my pan first). Top with a layer of noodles. Spread half of the butternut squash mixture over the noodles. Top with another layer of noodles. Spread 1 cup of the ricotta mixture on top of the noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan cheese over the ricotta mixture.
  6. Place baking dish on a rimmed baking sheet and bake until the cheese is golden and bubbly, about 30-35 minutes. Let the lasagna stand for 15 minutes before slicing and serving, so everything can set (otherwise it’ll fall apart and be too liquid).

Original recipe here

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: