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Butternut Squash Lasagna

Butternut Squash Lasagna Recipe

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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 2½ lbs), peeled, seeded, cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, smashed
  • ½ cup whole milk
  • ½ tsp fine sea salt, plus more for roasting
  • ¼ tsp freshly grated nutmeg
  • 15 oz whole-milk ricotta, drained
  • 1 large egg
  • 1 oz Parmesan (about ½ cup finely grated)
  • 2 tbsp finely chopped fresh sage, plus whole leaves for garnish
  • Freshly ground black pepper
  • 9 oz no-boil lasagna noodles
  • 8 oz low-moisture mozzarella, shredded

Method
 

  1. Roast squash cubes tossed with 1 tbsp oil and salt at 400°F for 25 to 30 minutes until tender. Cool 5 minutes, then blend with garlic, milk, ½ tsp salt, and nutmeg until smooth.
  2. Mix ricotta, egg, Parmesan, chopped sage, and black pepper until fluffy.
  3. Oil a 9x13 dish. Spread ½ cup squash puree on bottom. Layer noodles, half the ricotta, ⅓ of mozzarella, ½ cup puree. Repeat. Finish with noodles, remaining puree, and remaining mozzarella. Cover with foil.
  4. Bake covered at 400°F for 30 minutes. Uncover and bake 10 to 15 minutes more until golden and bubbly. Broil briefly if desired.
  5. Rest 10 minutes, then slice into 8 squares. Garnish with fresh sage leaves or fried sage and serve warm.

Notes

If your squash puree feels stiff, add an extra tablespoon of milk at a time until it’s easily spreadable. The lasagna will need the full 10 minutes of resting to set before slicing, so plan that into your timing.