Aunt Tabitha's Butternut Squash And Sage Lasagna

Name: Aunt Tabitha's Butternut Squash and Sage Lasagna (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 1 Butternut Squash-medium; 2 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 15 oz Ricotta Cheese; 1/2 cup Parmesan Cheese-grated; 1 Egg; 2 tbsp Fresh Sage-chopped; 1/4 tsp Nutmeg; 1/4 tsp Salt; 4 tbsp Butter; 4 tbsp All-Purpose Flour; 4 cups Milk; 1/4 tsp Salt; 1/8 tsp White Pepper; 9 Lasagna Noodles-oven ready; 1/2 cup Mozzarella Cheese-shredded

⏱2h 30m

👥8

🔥450 cal

Medium

🍽️Holiday

🥗Vegetarian

A comforting and flavorful lasagna featuring roasted butternut squash, creamy ricotta, and fragrant sage.

1 Butternut Squash-medium

2 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

15 oz Ricotta Cheese

See all 17 ingredients ↓

(0 reviews)

⏱2h 30m

👥8

🔥450 cal

Medium

🍽️Holiday

🥗Vegetarian

A comforting and flavorful lasagna featuring roasted butternut squash, creamy ricotta, and fragrant sage.

#lasagna #butternut squash #sage #vegetarian #comfort food

Instructions

Preheat oven to 375°F (190°C).
Cut Butternut Squash into 1-inch cubes. Toss with Olive Oil, Salt, and Black Pepper. Roast for 25-30 minutes, or until tender.
While squash roasts, prepare Ricotta Filling: In a bowl, combine Ricotta Cheese, Parmesan Cheese, Egg, Fresh Sage, Nutmeg, and Salt. Mix well.
Prepare Bechamel Sauce: In a saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until thickened. Season with Salt and White Pepper.
Assemble lasagna: Spread a thin layer of Bechamel Sauce in the bottom of a 9x13 inch baking dish. Layer with 3 Lasagna Noodles, half of the Ricotta Filling, half of the roasted Butternut Squash, and 1/3 of the remaining Bechamel Sauce. Repeat layers. Top with remaining 3 Lasagna Noodles, remaining Bechamel Sauce, and Mozzarella Cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown. Let stand for 10-15 minutes before serving.

Ingredients

Butternut Squash
1 700 g Butternut Squash-medium
2 tbsp 30 mL Olive Oil
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
Ricotta Filling
15 oz 425 g Ricotta Cheese
1/2 cup 120 g Parmesan Cheese-grated
1 1 Egg
2 tbsp 30 mL Fresh Sage-chopped
1/4 tsp 1.25 mL Nutmeg
1/4 tsp 1.25 mL Salt
Bechamel Sauce
4 tbsp 60 mL Butter
4 tbsp 60 mL All-Purpose Flour
4 cups 950 mL Milk
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL White Pepper
Other
9 9 Lasagna Noodles-oven ready
1/2 cup 120 g Mozzarella Cheese-shredded

Equipment

Baking Dish
Roasting Pan
Saucepan
Whisk
Mixing Bowl

Instructions

Preheat oven to 375°F (190°C).
Cut Butternut Squash into 1-inch cubes. Toss with Olive Oil, Salt, and Black Pepper. Roast for 25-30 minutes, or until tender.
While squash roasts, prepare Ricotta Filling: In a bowl, combine Ricotta Cheese, Parmesan Cheese, Egg, Fresh Sage, Nutmeg, and Salt. Mix well.
Prepare Bechamel Sauce: In a saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until thickened. Season with Salt and White Pepper.
Assemble lasagna: Spread a thin layer of Bechamel Sauce in the bottom of a 9x13 inch baking dish. Layer with 3 Lasagna Noodles, half of the Ricotta Filling, half of the roasted Butternut Squash, and 1/3 of the remaining Bechamel Sauce. Repeat layers. Top with remaining 3 Lasagna Noodles, remaining Bechamel Sauce, and Mozzarella Cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown. Let stand for 10-15 minutes before serving.

Nutrition per serving

Calories 450