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Simple Butternut Squash and Sage Lasagna
Category
Pasta
Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
-
1 pound lasagna pasta, such as Setaro
-
1 1/2 tablespoons olive oil
- 1 (16-ounce) container whole milk ricotta
-
1 3/4 cups freshly grated parmesan cheese, divided
-
1 teaspoon Calabrian chili paste
-
1 1/2 tablespoons dried, crumbled sage, such as Filippone
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups shredded mozzarella cheese
-
1 (9.4-ounce) jar butternut squash puree, such as Bio Orto
Instructions
Bring a large pot of water to a boil over high heat. Add the pasta to the water and stir immediately to make sure it does not stick. Cook, stirring often to prevent sticking, for 5 minutes. The pasta should be very underdone. Using tongs, remove the pasta to a parchment lined tray and spread it out to cool slightly.
- Preheat the oven to 400 degrees F. Lightly coat a 9 by 13-inch pan with the olive oil.
- In a medium bowl, stir together the ricotta, 1 cup parmesan cheese, the Calabrian chili paste, sage, salt and black pepper. Set aside.
- Spread 1/2 cup of the butternut squash puree on the bottom of the prepared pan. Place a layer of pasta, overlapping slightly, over the sauce breaking the pasta as needed to fit the pan. You will use around 8 or 9 sheets. Dollop 1/2 of the ricotta mixture over the pasta and spread evenly. Spoon another heaping 1/2 cup puree over the ricotta and sprinkle with 1 cup mozzarella. Place another layer of pasta on top of the mozzarella and spread with the remaining ricotta. Top with another 1/2 cup puree and 1 cup of mozzarella. Top with the final layer of pasta and the remaining puree. Add 1 tablespoon pasta water to the jar and shake to get all the remaining puree. Pour on top of the lasagna and spread the sauce evenly to the edges. Sprinkle with the remaining cup of mozzarella and 3/4 cup parmesan cheeses. Cover tightly with foil and bake for 30 minutes. Uncover the pan and continue to bake until the cheese is golden brown, and pasta is cooked, another 15 minutes. Allow the lasagna to rest for 15 minutes before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 937
Amount/Serving
% Daily Value
- Carbs
- 72 grams
- Protein
- 54 grams
- Fat
- 48 grams
- Saturated Fat
- 28 grams
- Cholestrol
- 145 milligrams
- Sodium
- 1443 milligrams
- Fiber
- 5 grams
- Sugar
- 5 grams
2 comments
This is delicious hot from the oven or cold leftovers for breakfast the next day! It is great for Thanksgiving. I have frozen leftovers and they taste just as delicious when reheated a few months later.
Loved this recipe for the butternut squash lasagna. I added chopped kale in the two layers with the cheeses and it added a nice extra taste and nutritional value. Enjoy!