Butternut squash lasagna recipe

Butternut Squash Lasagna is a culinary masterpiece that embodies the essence of autumnal comfort food. This dish is a symphony of flavors, textures, and aromas, blending the natural sweetness of roasted butternut squash with the richness of creamy ricotta cheese and the savory depth of sage. Each layer of this lasagna is meticulously crafted to create a harmonious balance that makes every bite a delight. Whether you’re preparing for a cozy family dinner or a festive holiday gathering, this recipe is sure to become a beloved tradition.

Ingredients

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• 1 large butternut squash, peeled and cut into 1/2-inch cubes

• 2 tablespoons olive oil

• 3 teaspoons dried sage

• 1 teaspoon dried thyme

• 1 teaspoon salt, divided

• 1 teaspoon black pepper, divided

• 2 cups milk

• For the Ricotta Layer:

  • 1 (15-ounce) container ricotta cheese
  • 1 cup grated mozzarella cheese or Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • ¼ cup fresh basil, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

• Other Ingredients:

• 1 pound lasagna sheets

• 3 cups shredded mozzarella cheese

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Squash: Toss the butternut squash cubes with olive oil, sage, thyme, salt, and pepper on a large baking sheet. Spread them out and roast for 30-35 minutes, or until tender and slightly caramelized.

3. Blend the Squash: When the butternut squash is done cooking, transfer it to a high-speed blender along with the milk and blend until smooth and creamy. This will make about 4-5 cups of sauce.

4. Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, mozzarella or Parmesan cheese, egg, garlic, basil, salt, and pepper. Mix well and set aside.

5. Cook the Lasagna Noodles: Bring a large pot of water to a boil and line a sheet pan with parchment paper. Add 2 teaspoons of salt, then add lasagna sheets and cook until al dente. Drain lasagna sheets and set overlapping on the prepared sheet pan so they don’t stick together.

6. Assemble the Lasagna: Add 1 cup of the butternut squash sauce on the bottom of a 9×13-inch baking dish and spread into an even layer. Add a layer of lasagna sheets, followed by about ¾ cup of the ricotta cheese mixture, smoothing it into a somewhat even layer. Add 1 cup of the squash sauce on top of the ricotta cheese mixture, then top with about ½ cup of mozzarella, and finally another layer of lasagna sheets. Repeat this process two more times so you have a total of three layers. Add remaining squash sauce on top of the final layer of lasagna sheets, followed by remaining mozzarella.

7. Bake the Lasagna: Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.

8. Rest Before Serving: Let the lasagna rest for 15 minutes before slicing and serving.

Top Tips

1. Roast the Squash Correctly: To get the best flavor out of your butternut squash, make sure it’s roasted until tender and slightly caramelized. This will bring out its natural sweetness.

2. Use Fresh Herbs: Fresh sage leaves add a beautiful aroma and flavor to the dish. Make sure to chop them finely and sprinkle them on top of the lasagna before baking.

3. Don’t Overmix the Ricotta Mixture: Mix the ricotta cheese mixture just until all the ingredients are combined. Overmixing can make the cheese tough and less creamy.

4. Layer Carefully: Each layer should be smooth and even to ensure that the cheese melts evenly and the lasagna cooks consistently.

5. Let it Rest: Allowing the lasagna to rest before serving helps the layers relax and steam off any excess moisture, making it easier to slice and serve.

6. Customize with Cheese: Feel free to mix and match different types of cheese to find your perfect blend. Mozzarella, Parmesan, and ricotta are classic choices, but you can also experiment with other cheeses like cheddar or fontina.

Variations

1. Spinach and Ricotta Mixture: Add some chopped spinach to the ricotta mixture for an extra burst of flavor and nutrients.

2. Bechamel Sauce: Replace some of the squash sauce with a rich bechamel sauce made from butter, flour, and milk for an extra creamy layer.

3. Fontina Cheese: Use fontina cheese instead of mozzarella for a nuttier, more complex flavor profile.

4. Kale and Onion Layer: Add some caramelized onions and steamed kale to the lasagna for added depth and texture.

5. Garlic and Herb Infusion: Infuse the ricotta mixture with more garlic and herbs like thyme or rosemary for an aromatic twist.

6. Tomato-Free Version: Use a tomato-free version of the lasagna by substituting the tomato mixture with more squash sauce or bechamel sauce.

Nutritional Guide

Additional Nutritional Notes: This recipe is rich in vitamins A and C from the butternut squash, as well as calcium and protein from the ricotta and mozzarella cheese. It is also a good source of fiber from the whole wheat lasagna noodles. To make it even healthier, consider using part-skim ricotta cheese and whole wheat lasagna noodles.