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Creamy Butternut Squash Lasagna: Easy Comfort Food

creamy butternut squash lasagna - featured image
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A rich and creamy lasagna that uses thinly sliced roasted butternut squash instead of pasta noodles, layered with a savory ricotta cheese mixture and finished with crispy sage brown butter.

Ingredients

Scale
  • 2 medium butternut squash, peeled and sliced into thin rounds
  • 2 cups ricotta cheese (full-fat)
  • 2 cups low-moisture mozzarella cheese, grated
  • 1 cup Parmesan cheese, grated
  • 1/2 cup fresh sage leaves
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1/4 tsp nutmeg, freshly grated
  • 1/2 tsp red pepper flakes
  • Olive oil, salt, and pepper for roasting squash

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Slice butternut squash into 1/8 inch thick rounds. Toss with olive oil, salt, and pepper, then roast on a baking sheet for 15 minutes until tender but firm.
  3. In a small saucepan over medium heat, melt butter until it turns amber and smells nutty (brown butter). Remove from heat immediately.
  4. Add fresh sage leaves to the hot brown butter and fry for 30 seconds until crisp. Remove with a slotted spoon and set aside.
  5. In a medium bowl, whisk together ricotta, eggs, half of the Parmesan, minced garlic, nutmeg, salt, pepper, and red pepper flakes. Fold in half of the brown butter.
  6. Spread a thin layer of cheese mixture on the bottom of the baking dish.
  7. Overlap roasted squash slices to cover the bottom completely.
  8. Spread half of the remaining cheese mixture over the squash, then sprinkle with half of the mozzarella.
  9. Add another layer of squash slices, followed by the rest of the cheese mixture. Top with remaining mozzarella and Parmesan.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
  11. Let the lasagna rest for 15 minutes before slicing. Top with crispy sage leaves and serve.

Notes

Roasting the squash beforehand prevents a watery lasagna. Letting the dish rest for 15 minutes is crucial for clean slicing. Brown butter burns quickly, so watch it closely. For a dairy-free version, use vegan ricotta and swap butter for olive oil.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, fall comfort food, sage brown butter, gluten-free lasagna, easy weeknight dinner

Find it online: https://bakebeam.com/creamy-butternut-squash-lasagna-easy-comfort-food/