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Butternut Squash Sage Lasagna: 4 AMAZING Tips

Butternut Squash and Sage Lasagna
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A comforting and flavorful vegetarian lasagna featuring layers of creamy butternut squash, aromatic sage, and rich cheese, perfect for a holiday gathering.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound butternut squash, peeled, seeded, and cubed
  • 1/4 cup water
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 8 ounces lasagna noodles, cooked according to package directions
  • 12 ounces shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, dried sage, dried thyme, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Add butternut squash and water to the skillet. Bring to a simmer, then cover and cook for 15-20 minutes, or until squash is tender.
  5. Mash the squash mixture with a fork until mostly smooth.
  6. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Stir until well combined.
  7. Spread a thin layer of the squash mixture on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of lasagna noodles over the squash.
  9. Spread half of the ricotta mixture over the noodles.
  10. Top with about one-third of the mozzarella cheese.
  11. Spoon another layer of the squash mixture over the mozzarella.
  12. Add another layer of lasagna noodles.
  13. Spread the remaining ricotta mixture over the noodles.
  14. Top with another one-third of the mozzarella cheese.
  15. Add the final layer of lasagna noodles.
  16. Spread the remaining squash mixture over the top noodles.
  17. Sprinkle with the remaining mozzarella cheese.
  18. Cover the baking dish with foil.
  19. Bake for 25 minutes.
  20. Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
  21. Let stand for 10 minutes before serving. Garnish with fresh parsley.

Notes

  • You can roast the butternut squash instead of simmering it for a deeper flavor. Spread cubed squash on a baking sheet, toss with a little olive oil, salt, and pepper, and roast at 400°F (200°C) until tender.
  • For a richer flavor, use a combination of cheeses like Gruyere or fontina along with mozzarella.
  • Fresh sage can be used; finely chop about 2 tablespoons and add it with the onions.

Nutrition

Find it online: https://afripaket.com/butternut-squash-sage-lasagna-recipe/