Butternut Squash Lasagna

This Butternut Squash Lasagna is made with layers of pureed butternut squash, spinach and ricotta, mozzarella, and butternut squash alfredo sauce. It's a delicious meal filled with fall flavors.

Course Main Course

Cuisine American

Keyword butternut squash lasagna

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Ingredients

3 cups diced Butternut Squash or 1 medium-sized whole squash
3 tablespoons Butter
Salt
1 large Shallot finely chopped
1 clove of Garlic minced
about ½ cup of Milk I use 2%
1 ½ cups Ricotta
¾ cup Frozen Chopped Spinach defrosted and water squeezed out
12 Lasagna Sheets
2 cups Butternut Squash Alfredo
1 ½ cups Mozzarella
about 2 teaspoons Olive Oil
about 6 Sage Leaves

Instructions

Place the squash in a large bowl. Melt 2 tablespoons of butter and pour it over the squash. Add ¼ 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 (no need to clean it) 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.
Stir the ricotta and the spinach together in a mixing bowl.
Cook the lasagna sheets.
Once the squash has cooked, pour it into a food processor. Slowly add milk just until the squash begins to churn in the food processor. Puree the squash until smooth, add salt to taste. Then mix in the sauteed shallot and garlic.
If your alfredo sauce is chilled you may want to heat it up so that it is easier to pour and spread.
To assemble the lasagna, pour a thin layer of alfredo sauce in the bottom of a casserole dish. Top with a layer of lasagna sheets - I used 3 sheets to make each layer. Spread ⅓ of the ricotta and spinach mixture over the top. Sprinkle ⅓ cup of mozzarella over. Then spread ⅓ of the squash mixture over the mozzarella. Drizzle ½ cup of the alfredo sauce over.
Make another layer by adding more lasagna sheets, half of the ricotta and spinach, ⅓ cup of mozzarella, half of the squash, and ½ cup of alfredo.
Add a final layer by adding more lasagna sheets, the remaining ricotta and spinach, ⅓ cup of mozzarella, the remaining squash, and ½ cup of alfredo sauce.
Top with a last layer of pasta sheets. Spread the remaining alfredo sauce over and sprinkle the remaining mozzarella over the top.
Bake for 30-40 minutes uncovered until the top has browned. Sprinkle the fried sage leaves over the top and serve.

Notes

The most time-consuming part of preparing this recipe is roasting the squash. You can either slice a butternut squash in half, scoop out the seeds, brush it with butter, dust it will salt and let it roast, or you can buy diced butternut squash at the grocery store. Roasting the squash takes 30-45 minutes.