Butternut Squash Lasagna

This Butternut Squash Lasagna is made with layers of pureed butternut squash, spinach, ricotta, mozzarella, and butternut squash alfredo sauce.

It’s a delicious meal filled with fall flavors.


– Butternut Squash – Butter – Salt – Shallot – Garlic

Place the squash in a large bowl. Melt 2 tablespoons of butter and pour it over the squash. Add 1/4 teaspoon of salt and stir until the squash is evenly coated.


Pour the squash onto a large baking sheet lined with parchment and bake at 375 degrees for 20 minutes.


After 20 minutes, flip the squash and let it continue roasting for another 10-20 minutes until it is very soft.


While the squash is roasting, prepare the other ingredients. Melt the remaining butter in a small saucepan over medium heat. Add the garlic and the shallots and saute until translucent. Set aside.


Use the same skillet to fry the sage. Heat the olive oil over medium heat and once hot, add the sage leaves. Cook for 2-3 minutes, until firm. Then remove from the skillet and set aside.


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