Name: Butternut Squash Lasagna
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 9 sheets no boil lasagna noodles; 1 small butternut squash ((approx. 1/2 pound)); prepared sauce; prepared filling; 1 cup shredded mozzarella cheese; 15 ounces ricotta cheese; 1 tablespoon minced garlic; 1 cup shredded mozzarella cheese; 1 large egg; 1 tablespoon chopped fresh sage; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 tablespoons butter; 3 tablespoons all purpose flour; 2 1/2 cups milk; 1 cup grated pecorino romano cheese; 1 tablespoon chopped fresh sage

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With the perfect combination of herbs, cheeses, and velvety butternut squash, this Butternut Squash Lasagna will make every bite a delight.

Butternut squash may seem like an unlikely pairing in the world of lasagna, but its magic lies in its ability to transform this traditional dish into something truly extraordinary.

The rich, sweet flavor and creamy texture of butternut squash take center stage, elevating every bite to new heights of deliciousness.

As the aroma of your freshly baked butternut squash lasagna permeates through your kitchen, you can proudly anticipate the moment when you slice into this culinary masterpiece.

The resulting dish will present a delightful contrast of creamy layers and crispy edges, offering a taste sensation that will have your taste buds singing with joy.

Suggested Equipment

Ingredients Needed

To make this butternut squash lasagna, you're going to need the following ingredients:

Butternut Squash

Ricotta Cheese: I used whole milk ricotta cheese, but you can use part skim.

Minced Garlic

Shredded Mozzarella Cheese: Italian blend shredded cheese will work just as well.

Large Egg

Kosher Salt

Black Pepper

No Boil Lasagna Noodles: I prefer using the no boil noodles for recipe ease, but if you use regular noodles, make sure you boil them first until they're al dente prior to assembling the lasagna.

Butter

All Purpose Flour

Milk: Regular, part skim, half & half or even heavy cream can be substituted.

Chopped Fresh Sage

Grated Pecorino Romano Cheese

Choosing the right squash

When it comes to selecting the star ingredient for your butternut squash lasagna, freshness is key. Look for squash that feels heavy for its size and has a firm, unblemished skin.

A dull, matte skin indicates a ripe and flavorful squash, while a shiny skin may suggest an underripe squash with less developed flavors. Additionally, the stem of the squash should be intact and dry, indicating that it was harvested at the right time.

Butternut squash can be found year-round, but it reaches its peak flavor during the fall and winter months.

When selecting a squash, keep in mind that those harvested later in the season tend to have a deeper, sweeter flavor. This makes them ideal for adding a robust, caramelized taste to your lasagna.

To ensure that your butternut squash is at its best, store it in a cool, dark place with good air circulation. Avoid refrigerating it, as the cold temperatures can cause the squash to deteriorate quickly.

Preparing the squash

When you're ready to use the squash, give it a thorough wash and use a sharp knife to remove the skin and seeds. You can also use a vegetable peeler if that's easier for you.

Slice the flesh into thin slices (approximately ⅛-inch thick); which will enable the squash to cook quickly in the lasagna. Set the slices aside while you prepare the sauce.

Make the Sauce

The sauce used in this lasagna is a basic creamy alfredo sauce and pairs nicely with the fresh Fall flavors of the butternut squash and sage.

Start by melting the butter in a medium saucepan over medium heat; then whisk in the flour to form a roux. Add the milk, chopped sage and grated cheese; then whisk.

Cook the sauce for approximately 5 minutes or until the sauce thickens; then remove from heat and set aside until you're ready to assemble.

Mix the Filling

In a medium bowl, combine the Ricotta cheese, half of the shredded Mozzarella cheese, garlic, salt, pepper, sage and egg; mix well and set aside until you're ready to assemble.

Assemble the Lasagna

Now it's time to assemble the butternut squash lasagna! Start by ladling some of the prepared sauce in the bottom of a 2-quart square casserole dish.

Line three of the lasagna noodles on top of the sauce; then top with half of the cheese mixture and half of butternut squash.

Repeat with another layer noodles, sauce, cheese mixture and the remaining butternut squash. Add the remaining 3 noodles, top with the remaining sauce; then sprinkle the remaining shredded cheese on top.

You can assemble this lasagna up to one day before, cover and refrigerate until you're ready to bake.

Bake the Lasagna

When you're ready to bake the lasagna, pre-heat the oven to 375 degrees F. Place the casserole dish on a baking sheet to avoid any spills, cover with foil; then bake for 30 minutes.

Remove the foil; then cook for an additional 15-20 minutes or until the noodles are cooked through and the cheese is hot and bubbly.

Serving Suggestions

This flavorful dish is scrumptious on it's own, but adding a salad like Spinach Salad with Apples and Pecans or simple roasted asparagus would be a nice accompaniment. Don't forget the garlic bread!

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