Description

A comforting and flavorful vegetarian Butternut Squash Lasagna infused with fresh sage and layered with creamy ricotta, mozzarella, and Pecorino cheeses. This dish features tender boiled butternut squash cubes combined with a lemon-zested ricotta sauce, then baked to golden perfection for a wholesome and hearty meal perfect for fall or any time of year.

Ingredients

Scale

For the Butternut Squash

2-pound butternut squash (medium)
½ tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder

For the Lasagna

9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
Zest of 1/2 lemon (about 2 teaspoons)
⅛ teaspoon ground nutmeg
½ cup plus 2 tablespoons milk
16 ounces (2 cups) whole milk ricotta cheese
¼ teaspoon kosher salt
Fresh ground black pepper, to taste
1 cup shredded Pecorino cheese, divided
8 ounces (2 ½ cups) shredded mozzarella cheese, divided

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the lasagna.
Boil the Squash: Peel and cube the butternut squash into ½-inch pieces. Bring a medium pot of water to a boil and cook the squash for 5 to 6 minutes until fork tender. Drain well and transfer to a bowl. Toss with olive oil, kosher salt, and garlic powder for seasoning.
Cook the Noodles: Meanwhile, bring a large pot of well-salted water to boil. Boil the lasagna noodles for about 5 minutes until just before al dente. Drain and drizzle a baking sheet with olive oil. Lay noodles flat and turn them over so they are coated to prevent sticking.
Prepare Ricotta Sauce: In a medium bowl, mix 1 tablespoon of chopped fresh sage with lemon zest, nutmeg, ricotta cheese, kosher salt, black pepper, and milk. Stir well to combine into a creamy sauce. Reserve about ½ tablespoon sage for topping.
Layer the Lasagna: Spread ½ cup of ricotta sauce on the bottom of a 9” x 13” baking dish. Place one layer of noodles, then half of the squash, about ⅔ cup of the ricotta sauce, 1 cup mozzarella, and ⅓ cup Pecorino cheese. Repeat the layering with noodles, remaining squash, ⅔ cup ricotta sauce, 1 cup mozzarella, and ⅓ cup Pecorino. Top with a final layer of noodles, then spread the remaining ricotta sauce over them. Sprinkle the top evenly with the remaining ½ cup mozzarella, ⅓ cup Pecorino, and the reserved ½ tablespoon sage.
Bake: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil carefully and bake uncovered for an additional 20 minutes until the top is beautifully browned and bubbly.
Rest and Serve: Let the lasagna stand for 5 to 10 minutes before serving to allow it to set. This enhances slicing and serving.
Storage: Refrigerate leftovers for up to 2 to 3 days. To reheat, place in a 400°F oven covered with foil until warmed through. For freezing, cut into portions and freeze individually; thaw in refrigerator before reheating.

Notes

If using fresh lasagna noodles, there is no need to boil them before assembling.
Make ahead ideas include boiling the butternut squash and noodles in advance and refrigerating separately coated with olive oil to prevent sticking.
You can assemble the entire lasagna the day before baking and refrigerate overnight. Bake longer if needed so it is warmed through and cheese is browned.
For freezing, portion the lasagna before freezing to make reheating easier and convenient.
Use gluten-free noodles if necessary to accommodate dietary restrictions.

Nutrition

Serving Size: 1 slice (1/9 of recipe)
Calories: 350
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 15g
Cholesterol: 55mg