Description
Layers of butternut squash, mushrooms, and ricotta create a comforting, flavorful lasagna. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 2.5 lbs (1134 g) butternut squash
- 0.5 sweet onion
- olive oil
- 2 tbsp olive oil or butter
- 1.5 lbs (680 g) mushrooms
- 0.5 onion
- 4 cloves garlic
- 2 tbsp fresh chopped sage
- 0.5 tsp salt
- 1 lbs (454 g) ricotta cheese
- 1 egg
- 0.5 tsp nutmeg
- 2 tbsp olive oil or water
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- 1.5 cups (355 ml) grated mozzarella cheese
- 0.5 cup (118 ml) romano or parmesan
- 9 lasagna noodles
- 9 crispy sage leaves
- 1 tbsp olive oil or butter
- 1.5 tbsp flour
- 1 cup (237 ml) low fat milk
- pinch salt
- 0.5 cup (118 ml) mozzarella and 2 tbsp parmesan
Instructions
- Preheat oven to 425°F (218°C).
- Cut butternut squash in half, scoop out the seeds, and place open side down on a parchment-lined baking sheet.
- Place sliced onion next to the squash and drizzle with olive oil.
- Roast until fork-tender, about 30-40 minutes.
- Let cool.
- Lower oven temperature to 375°F (191°C).
- In a large skillet, heat oil or butter.
- Add mushrooms, diced onions, and salt; sauté over medium heat until mushrooms release their liquid and begin to brown.
- Add garlic, sage, and pepper. Cook until garlic is fragrant, about 2-3 more minutes, then turn off the heat.
- Optional: Add spinach and wilt.
- Taste and season with salt and pepper; add truffle oil if desired.
- Using a fork, mix ricotta cheese with egg, nutmeg, and salt.
- When butternut squash is cool enough to handle, scoop the flesh into a food processor (about 4 cups).
- Add roasted onion, olive oil, salt, pepper, and garlic powder.
- Puree until smooth (at least 3 1/2 cups; add water if needed).
- In a greased 9×13 inch baking dish, spread 1 cup of butternut puree in a thin layer.
- Top with 3 lasagna noodles.
- Add half of the ricotta mixture and spread evenly.
- Top with half of the cooked mushrooms.
- Sprinkle with 1/2 cup grated mozzarella and a couple of tablespoons of Romano cheese.
- Add 3 more lasagna noodles.
- Spread out the rest of the ricotta mixture evenly.
- Spoon half of the remaining butternut puree (save at least 1 1/4 cups for the top).
- Add remaining mushrooms and sautéed onions and sage.
- Sprinkle with 1/2 cup shredded mozzarella and a couple of tablespoons of Parmesan cheese.
- Place the final three noodles on top.
- Spread with remaining butternut puree and sprinkle with remaining cheese.
- Cover tightly with foil and bake in a 375°F (191°C) oven for 40 minutes.
- Uncover and bake for 15-20 more minutes, until golden and bubbly.
- Cut into 9 servings.
- Garnish with crispy sage leaves (optional).
Notes
- For a richer flavor, use a combination of cremini and shiitake mushrooms.
- To save time, use pre-cooked butternut squash from the grocery store; adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50