Description
A delicious and hearty butternut squash lasagna that combines roasted squash, creamy ricotta, and layers of noodles for a comforting meal.
Ingredients
- 1.6 kg butternut squash, peeled, seeded, and cut into 2.5 cm pieces
- 30 mL olive oil
- 1 tsp salt
- ½ tsp black pepper
- 30 g unsalted butter
- 10 g fresh sage leaves, chopped
- 300 mL vegetable or chicken stock
- 450 g whole-milk ricotta
- 120 mL heavy cream
- 2 large egg yolks
- 225 g shredded mozzarella
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 12 lasagna noodles
- 115 g finely grated Parmesan cheese
Instructions
- Preheat oven to 220°C. Toss the squash with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and lightly browned.
- In a bowl, combine ricotta, heavy cream, egg yolks, mozzarella, nutmeg, salt, and pepper.
- Melt the butter in a skillet over medium heat. Add chopped sage and cook for 3–4 minutes, until fragrant and slightly crisp.
- Mash about half of the roasted squash, leaving the rest in small pieces. Stir in the sage butter and stock. Adjust seasoning if needed.
- Reduce the oven temperature to 190°C.
- In a 23 × 33 cm baking dish, spread a little ricotta mixture over the bottom. Add noodles, half of the squash mixture, more noodles, and ricotta mixture. Repeat the layers, finishing with ricotta mixture.
- Sprinkle the Parmesan evenly over the top.
- Bake for 30–35 minutes, until bubbling and golden brown.
- Let the lasagna stand for 15 minutes before slicing.
Notes
- For a vegetarian option, ensure the stock used is vegetable-based.
- Feel free to add other vegetables or spices to customize the flavor.
- Prep Time: 30 minutes
- Cook Time: about 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg