Simple Butternut Squash and Sage Lasagna

Name: Simple Butternut Squash and Sage Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
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

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This decadent yet soul-warming lasagna is perfect for the cold months. Crafted with layers of pasta, rich ricotta infused with Calabrian chili paste and sage, and velvety butternut squash puree, each bite is a cozy celebration of fall and winter.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

50 minutes

Calories

937

Author:

Giadzy

Ingredients

1 pound lasagna pasta, such as Setaro

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1 1/2 tablespoons olive oil

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1 (16-ounce) container whole milk ricotta
1 3/4 cups freshly grated parmesan cheese, divided

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1 teaspoon Calabrian chili paste

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1 1/2 tablespoons dried, crumbled sage, such as Filippone

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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

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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.