Butternut Squash Lasagna
Cozy and comfort are two words to describe this Butternut Squash Lasagna. A twist on the classic Italian Lasagna but made with a creamy butternut squash filling. All the comfort but a little more fall and winter flavors. We started making this recipe last fall when I was on a butternut squash kick. Phillip must have thought I was nuts, every time we went to the grocery store, I grabbed another. We were making our Butternut Squash Carbonara and Creamy Butternut Squash Pasta and Sausage almost every week. What can I say, they’re addicting! Anyway, next began our take on a lasagna with a fall twist. Check out the recipe below and let us know how you like it!
Just like a traditional Italian lasagna the prep work for this Butternut Squash Lasagna is important. Peel and chop about 3 cubs of butternut squash into cubes, drizzle with olive oil, salt, pepper, nutmeg and roast at 400 degrees for 30 minutes or until the squash becomes soft. Combine the squash, ricotta cheese, and sage into a bowl or blender. Either using a regular blender or an immersion blender, blend together until you get a creamy thick paste. Set aside and heat a pan over medium heat, add the garlic and bring to heat. Once the garlic begins to brown toss in the spinach and sauté for a few minutes until it becomes fully wilted and set aside. Lastly cook both the hot Italian sausage and the lasagna noodles.
In a deep oven safe pan spoon out some of the butternut squash mixture on the bottom of the pan. Lay a few noodles down to start this Butternut Squash Lasagna, next spread more butternut squash mixture, sprinkle the sausage, spinach, and mozzarella before layering more noodles. Continue to do this until you have reached the top of your pan. On the last layer place noodles, butternut squash mixture and top with mozzarella cheese. Bake at 350 degrees for 1 hour uncovered.
While the Butternut Squash Lasagna is baking you can make the creamy garlic sauce to add on top. In a small sauce pan add a tablespoon of butter over low heat. Once the butter has melted add in the garlic and parsley, let cook for a few minutes. Slowly whisk in the milk, heavy cream, and parmesan cheese. Continue to whisk so the sauce doesn’t burn or clump. Once the Butternut Squash Lasagna is ready, remove from the oven and serve with the creamy garlic sauce on top!
Butternut Squash Lasagna
Recipe details
- 6 people
- Prep time: 45 Minutes Cook time: 1 Hours Total time: 1 hr 45 min
Comments
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Sounds amazing so I’m printing the recipe now and greatly looking forward to trying it this fall.