Creamy Butternut Squash and Sage Lasagna

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 9 lasagna noodles, cooked
• 2 cups béchamel sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh sage
• 2 cloves garlic, minced
• 1 teaspoon nutmeg

Steps

1. 1 Preheat oven to 375°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. 2 In a bowl, mix ricotta, half of Parmesan, garlic, nutmeg, and half of sage.
3. 3 Spread a thin layer of béchamel in a 9x13 inch baking dish. Layer with noodles, squash, ricotta mix, and béchamel.
4. 4 Repeat layers ending with béchamel. Top with mozzarella and remaining Parmesan.
5. 5 Bake uncovered for 30 minutes until bubbly and golden.
6. 6 Let stand for 10 minutes before slicing and serving garnished with remaining sage.

Equipment

• 9x13 inch baking dish
• oven

Variations

• Add sautéed mushrooms for extra umami.
• Use spinach in place of some squash for a greener twist.

Substitutions

• If béchamel is too fussy, substitute with a creamy Alfredo sauce.
• Use vegan cheeses for a dairy-free version.

Pairings

• Arugula salad with lemon vinaigrette
• Garlic bread

Nutrition

Tips

• Use pre-cooked no-boil lasagna noodles to save time.
• Roasting the squash deepens its flavor and adds a nice texture.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F until heated through.

Serving Suggestions

• Serve with a crisp green salad and crusty bread.
• Pairs well with a glass of Pinot Noir.

FAQ