Butternut Squash and Sage Lasagna

by

I’ve included some videos below for those who prefer to watch rather than read.

Butternut Squash and Sage Lasagna

Looking for a cozy and tasty meal? Butternut squash and sage lasagna might be just what you need. This vegetarian dish combines layers of creamy roasted butternut squash sauce, ricotta cheese, and fragrant sage for a comforting autumn dinner. You’ll love the blend of flavors and textures in each bite.

This twist on classic lasagna is easy to make and sure to please everyone at your table. Whether you’re a veggie lover or just want to try something new, this recipe is worth a try. Get ready to warm up your kitchen and your taste buds with this delicious butternut squash and sage lasagna!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make butternut squash and sage lasagna:

  • 1 large butternut squash, peeled and cubed
  • 3 heads of garlic
  • Olive oil
  • Salt and pepper
  • Fresh sage leaves (about 5-6)
  • Lasagna noodles
  • Ricotta cheese
  • Lemon zest
  • Ground nutmeg
  • Milk

Can’t find some ingredients? Try these swaps:

  • Use pumpkin or sweet potato instead of butternut squash
  • Swap dried sage for fresh (use less)
  • Replace ricotta with cottage cheese
  • No lemon? Skip the zest

For a dairy-free version, try:

  • Cashew cream instead of ricotta
  • Plant-based milk alternative

Remember to adjust seasoning as needed when making substitutions. The key is to keep the squash and sage flavors prominent.

You’ll also need a 9×13 inch baking dish and foil for covering the lasagna while it bakes.

See also  15 Best Lobster Dipping Sauce Recipes

Instructions

Preheat your oven to 425°F (220°C). Grab a baking sheet and toss cubed butternut squash with olive oil and salt. Spread it out and bake for about 25 minutes until tender.

While the squash cooks, mix ricotta cheese, cream, egg yolks, and mozzarella in a bowl. Add a pinch of nutmeg and salt to taste.

Lower the oven temperature to 375°F (190°C).

In a skillet, cook mushrooms and shallots until browned. Add minced garlic and chopped sage.

Start layering your lasagna in a 9×13-inch baking dish:

  1. Spread some ricotta mixture on the bottom
  2. Add a layer of pasta sheets
  3. Top with squash puree and mushroom mixture
  4. Repeat layers 2-3 times

Finish with a final layer of pasta and ricotta mixture. Sprinkle grated Parmesan on top.

Bake for about 30 minutes until golden and bubbly. Let it cool for a few minutes before serving.

Enjoy your homemade butternut squash and sage lasagna!

Tips, Tricks & Storing

Making butternut squash and sage lasagna can be fun and easy with a few helpful tips. Cut the squash into small cubes for faster roasting. This will save you time in the kitchen.

Roast extra squash and freeze it for future use. You’ll have a head start on your next lasagna or other squash dishes.

Try using fresh sage leaves for a stronger flavor. If you only have dried sage, use about 1/3 of the amount called for in the recipe.

Don’t overcook your lasagna noodles. Cook them until they’re just al dente. They’ll finish cooking in the oven.

Let the lasagna rest for 10-15 minutes after baking. This helps it set and makes cutting easier.

See also  20 Ground Pork Recipes That Will Make Your Taste Buds Dance

To store leftovers, cover tightly with plastic wrap or transfer to an airtight container. Keep in the fridge for up to 4 days.

You can freeze this lasagna too. Wrap it well and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

For best results when reheating, cover with foil and warm in a 350°F oven until heated through.