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.
Butternut Squash Lasagna Recipe
- canola or grapeseed oil - 3 tablespoons
- egg yolks - 2
- heavy cream - 1/2 cup
- fresh mozzarella cheese - 1/2 pound
- ricotta cheese - 1 pound
- butternut squash, peeled and cut up into small chunks - 3.5 pounds
- butter - 2.5 tablespoons
- fresh sage, stems removed, cut into strips - 3/4 cup
- vegetable stock - 1 1/4 cups
- parmesan cheese, shredded - 1 1/2 cups
- nutmeg - 1/2 tablespoon
- lasagna noodles, oven ready - 1 package
- salt and pepper to taste
- Preheat oven to 425.
- Toss squash, oil, salt and pepper into large mixing bowl. Transfer to baking sheets (I usually need two sheets for this much squash.) Try to spread the squash out as much as you can, so that pieces are not on top of each other. This gives me the best roasting result.
- Bake squash for about 30 minutes, until golden brown. Remove from oven and set aside.
- Lower the oven temp to 375. While the heat is reducing, mix ricotta, cream, yolks, mozzarella, and nut meg. Season further with salt and pepper.
- Melt the butter in a small pan. Fry the sage for about 5 minutes on very low heat. You'll know your done when the sage is golden and crispy. The low heat will prevent the sage from sticking and burning. When done, set aside.
- Place the squash in a large bowl and use a masher to give it a chunky consistency.
- Add the butter/sage mixture and veggie stock.
- Now it's time to layer! Start by spreading a cup of ricotta on the bottom of your lasagna pan. Add noodles. Next, layer 1/2 of your squash mixture. Add noodles again. Add ricotta. Layer noodles, squash, noodles, and ricotta once more. It's important to have your last layer be ricotta, to avoid any hard lasagna tops when it comes out of the oven.
- Sprinkle your parmesan over the last layer of ricotta.
- Bake for 35 minutes, and you're done!