Butternut squash lasagna is a Mediterranean version of classic Italian lasagna. Tender lasagna noodles, cooked in a savory, creamy butternut squash sauce with sage and Italian cheeses.
My high school friend, Rita sent me a recipe for Butternut Squash Lasagna and told me I had to try it.
Rita’s an excellent cook and we share recipes a lot, so if she gives it the thumbs up, it’s worth a try. It’s a Martha Stewart recipe requiring fresh lasagna noodles. Don’t tell Martha, but I used dried pasta noodles!
With Thanksgiving coming soon, this would be a great vegetarian addition to your menu. The house smelled very sagey and buttery last weekend. All that was missing was a Native American Shaman.
Enjoy this butternut squash lasagna recipe!
Butternut Squash Lasagna with Sage
Tender lasagna noodles, cooked in a savory, creamy butternut squash sauce with sage and Italian cheeses.
- 3 1/2 pounds butternut squash (peeled, seeded and cut into 1 inch pieces)
- 2 tablespoons extra-virgin olive oil
- kosher salt and pepper
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large eggs yolks
- 1/2 pound fresh mozzarella cheese (coarsely grated (2 cups))
- Freshly grated nutmeg… (I used ground)
- 2 tablespoons unsalted butter
- 1/3 loosely packed fresh sage leaves (coarsely chopped)
- 1 1/4 cups vegetable or chicken broth
- Fresh lasagna noodles (go for it, it you want! I used boxed)
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
- Preheat oven to 425* F. Toss squash, oil and 1 teaspoon salt on a baking sheet. season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
- Reduce oven temperature to 375* F. Combine ricotta, cream, yolks, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt.
- 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 of it with the back of a wooden spoon. (I use my hands to do this) Leave the other 1/2 of the squash in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
- 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 nooldes. Repeat layering once more, (noodles, squash, noodles, ricotta) Sprinkle Parmesan over ricotta mixture.
- Place baking dish on a rimmed baking sheet and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before serving.