Butternut Squash Lasagna With Sage Brown Butter Sauce
Butternut Squash Lasagna is a delightful twist on the classic Italian dish, combining the creamy sweetness of roasted butternut squash with layers of tender lasagna noodles and rich, gooey cheese. This comforting and hearty meal is perfect for cozy dinners and gatherings, offering a balance of savory flavors with a hint of sweetness. Whether you're catering to a vegetarian crowd or just looking to try something new, this Butternut Squash Lasagna is sure to become a favorite in your recipe collection.
Servings: 8
Calories: 891kcal
Equipment
- 1 Lasagna Pan
Ingredients
- 1 Butternut Squash Large
- 2 Cups Chicken Stock Vegetable stock optional
- 5 Italian Sausages Mild Sweet -Plant based optional
- 8 oz. Ricotta Cheese
- 1 Cup Mozzarella Cheese
- ½ Cup Sage Fresh chopped
- 8 Tbs Butter
- 2 Eggs Beaten
- ½ Cup Heavy Cream
- 1 Onion
- ½ Apple chopped
- 16 Oz Lasagna Noodles Bake or No Bake
- ⅓ Cup Olive Oil
- ½ Teaspoon Salt
- Pepper to Taste
- ½ Cup Parmigiano Reggiano Grated
Instructions
- Gather your ingredients
- Wash the squash
- Prepare the squash by peeling and cubing squash into ¼ inch chunks, discard seeds. You can also cook whole if you prefer. See notes
- Toss in 2 tablespoons of olive oil and a pinch of salt.
- Roast on a lined cookie sheet at 350 degrees F for 35 to 40 minutes until softened and set aside.
- When the squash has softened, mash it and set aside
- Remove sausage meat from the casing and discard the casing, brown the sausage meat and when meat is half browned add onion and apple until all meat is browned and apples are soft, then remove from heat.
- Prepare the sage butter sauce by melting the butter at medium-high high heat in a frying pan.
- Add the sage to the butter and let it crisp as the butter browns, set aside to cool.
- To prepare the cheese, mix the ricotta and beaten eggs with the cream and sage butter mix.
- Preheat oven to 350 degrees
- Assemble the lasagna by adding a small amount of squash mixture to the bottom of a baking pan.
- Add the first layer of the no bake lasagna noodles.
- Spread the cheese mixture and then drop dollops of squash and spread evenly.
- Drizzle a bit of chicken stock on top and grate some Parmigiano Reggiano.
- And repeat layers until pan is full, ending with the pumpkin and lastly the cheese.
- Drizzle last of chicken stock and add a handful of mozzarella cheese, sprinkle some grated Parmigiano Reggiano, some cinnamon, salt and pepper.
- Bake for approximately 45 minutes, longer if you have a deep dish.
Notes
If cooking longer than 45 minutes cover with tinfoil for the first 20 minutes.
For a leaner option substitute turkey sausage for the mild Italian sausage
For a vegetarian option replace chicken stock with vegetable stock, and swap sausage for plant based.
You can prepare the squash by slicing it in half and roasting in the oven
or if you are short on time pierce the squash in several places and microwave it.
Nutrition
Calories: 891kcal | Carbohydrates: 61g | Protein: 31g | Fat: 59g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 171mg | Sodium: 1083mg | Potassium: 817mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10862IU | Vitamin C: 23mg | Calcium: 331mg | Iron: 3mg