Description
Butternut squash lasagna is a warm and comforting dish that combines the rich flavors of roasted squash, creamy ricotta, and melted mozzarella. Perfect for chilly evenings or festive gatherings, this recipe invites you to indulge in layers of pasta interspersed with savory goodness. Each bite is a delightful experience that promises to impress your family and friends.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups butternut squash, diced
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 fresh sage leaves, chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook lasagna noodles until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add butternut squash and garlic; sauté until tender (7-10 minutes).
- In a bowl, mix ricotta cheese with salt, pepper, and half the sage leaves until fluffy.
- In a baking dish, layer the butternut squash mixture, followed by noodles, ricotta mixture, mozzarella cheese, and remaining squash until all ingredients are used.
- Top with remaining mozzarella and Parmesan cheese; drizzle lightly with olive oil.
- Cover with foil (shiny side down) and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg