Butternut Squash Lasagna
Ingredients
- 1 medium butternut squash (about 2 ½–3 lbs. ), peeled, seeded, and cubed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh sage, chopped (or ½ tsp dried)
- Salt and black pepper, to taste
- 2 cups ricotta cheese
- 1 arge egg
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups béchamel (homemade or store-bought)
- 9 lasagna noodles (no-boil or cooked)
- ½ tsp red pepper flakes for heat, crispy sage leaves for garnish (optional)
Instructions
- Roast the Squash.Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, garlic, thyme, sage, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until soft and caramelized. Mash lightly with a fork (leave a few chunks for texture).
- Prepare the Cheese Mixture. In a bowl, mix ricotta, egg, ½ cup mozzarella, ¼ cup Parmesan, salt, and pepper.
- Assemble the Lasagna. Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Add noodles, a layer of mashed squash, dollops of ricotta mixture, a drizzle of béchamel, and a sprinkle of mozzarella. Repeat layers (about 3 total), finishing with noodles topped with béchamel, mozzarella, and remaining Parmesan.
- Bake. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling. Let rest for 10 minutes before slicing.
- Serve. Garnish with crispy sage leaves or extra Parmesan.