Description
This Butternut Squash Lasagna is a comforting and hearty fall dish featuring a creamy, smooth butternut squash sauce infused with sage and thyme. Layers of tender lasagna sheets alternate with a ricotta and mozzarella cheese mixture and rich squash sauce, all baked to golden perfection for a deliciously cheesy, flavorful meal perfect for family dinners.
Ingredients
Scale
Squash & Sauce
- 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
Cheese Mixture
- 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
- 1 pound lasagna sheets
- 3 cups shredded mozzarella cheese
Instructions
- Cook Lasagna Sheets: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add lasagna sheets and cook until al dente. Drain and lay them overlapping on a parchment-lined sheet pan to prevent sticking.
- Preheat Oven and Prepare Squash: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Toss butternut squash cubes with olive oil, dried sage, thyme, 1 teaspoon salt, and 1 teaspoon black pepper. Spread evenly on the baking sheet.
- Roast Squash: Roast squash for 30-35 minutes until tender and slightly caramelized.
- Make Squash Sauce: Transfer roasted squash to a high-speed blender, add milk, and blend until smooth and creamy. You should have about 4-5 cups of sauce.
- Prepare Cheese Mixture: In a bowl, mix ricotta cheese, 1 cup grated mozzarella (or Parmesan), egg, minced garlic, chopped basil, ½ teaspoon salt, and ½ teaspoon black pepper until well combined.
- Assemble Lasagna (Layering): Spread 1 cup of butternut squash sauce evenly in the bottom of a 9×13-inch baking dish. Place a layer of lasagna sheets over the sauce. Spread about ¾ cup of the ricotta mixture over the noodles. Add 1 cup of squash sauce on top of the ricotta layer, then sprinkle about ½ cup shredded mozzarella. Add another layer of lasagna sheets. Repeat the layering two more times (for a total of 3 layers). Finish by spreading remaining squash sauce over the final noodle layer and topping with remaining shredded mozzarella cheese.
- Bake: Cover dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 20 minutes until the cheese is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 15 minutes before slicing and serving to allow it to set for easier slicing and better flavor melding.
Notes
- This lasagna is perfect for a cozy fall dinner, combining the sweetness of butternut squash with aromatic sage and thyme.
- Using parchment paper on baking and sheet pans helps prevent sticking and cleanup.
- You can substitute Parmesan for mozzarella in the ricotta mixture for a sharper flavor.
- Letting the lasagna rest after baking ensures cleaner slices and allows the flavors to meld beautifully.
Nutrition
- Serving Size: 1 piece
- Calories: 583 kcal
- Sugar: 7 g
- Sodium: 1001 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.003 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 96 mg
