Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
- 3 cloves garlic, minced
- 6 to 8 fresh sage leaves, chopped, plus extra for topping
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper and roast for 25 minutes until tender.
- Cook lasagna noodles according to package instructions and drain.
- In a bowl, combine ricotta, half the mozzarella, half the parmesan, garlic, chopped sage, and heavy cream.
- Reduce oven temperature to 375°F and grease a 9 x 13 inch baking dish.
- Spread a thin layer of cheese mixture on the bottom. Layer noodles, roasted squash, and cheese mixture. Repeat layers.
- Top with remaining mozzarella, parmesan, and whole sage leaves.
- Bake for 30 to 35 minutes until bubbly and golden.
- Let rest for 15 minutes before slicing and serving.
Notes
- Let the lasagna rest before cutting for clean slices.
- Roast squash in a single layer for better caramelization.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
Keywords: butternut squash lasagna, vegetarian lasagna, fall comfort food, creamy squash pasta bake