This butternut squash lasagna recipe is our go to for holidays.  It’s a favorite for Christmas Eve dinner, and at Thanksgiving. Everyone seems to like it, even the kids. Kids have no idea that among the cheesy, gooey layers, it’s a nutrient rich wonderland. If I’m short on time, I’ll buy the pre-cut and peeled butternut squash. It definitely cuts down on the prep. My favorite part of this recipe is the fresh sage, fried in butter. When you’re done cooking, be prepared to have your entire kitchen filled with the best, savory smell for the entire day.

You’ll want to pay special attention to how you layer the ingredients. I find the best construct for this lasagna is to start with squash on the bottom. This provides a wet base to prevent your lasagna from sticking to the bottom of the pan. Your final layer should be a nice, generous layer of ricotta cheese, sprinkled with parmesan. This provides a nice soft, but somewhat crispy top to your lasagna. Since oven temperatures can really vary, keep an eye on this about 30 minutes in. If you find the top is getting too brown, just cover the lasagna in foil. Doing this for the remainder of the cook time will definitely help.

I’ll serve this with garlic bread, and a big green salad or green vegetable like broccoli, brussel sprouts, or green beans. If you plan to make this for a celebration, and need to make it beforehand, I find that I can prep it the day before, and pop it right into the oven when I’m ready to bake it.  It cuts down on the craziness I often find myself in during the holidays or dinner party prep.


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