Indulge in a delightful fusion of flavors with our Butternut Squash and Sage Lasagna. This dish is a true celebration of fall’s bounty, combining the sweet and nutty essence of roasted butternut squash with the earthy undertones of fragrant sage. Each layer is meticulously crafted, creating a harmonious symphony of textures and flavors that will leave you craving for more.
Imagine the aroma of sautéed garlic and sage wafting through your kitchen as you assemble this culinary masterpiece. The vibrant orange hue of the butternut squash puree adds a visual feast to your plate, while the layers of tender pasta and creamy cheese beckon you to indulge. Whether you’re hosting a cozy family gathering or simply treating yourself to a comforting meal, this lasagna is sure to impress.
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable or chicken broth
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles, cooked al dente
- 3 cups shredded mozzarella cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- In a large skillet, sauté the onion and garlic in olive oil until translucent. Add the chopped sage and cook for another minute, allowing the aromas to release.
- Transfer the roasted butternut squash to a food processor or blender, and puree it with the sautéed onion mixture and vegetable broth until smooth and creamy.
- In a separate bowl, mix together the ricotta cheese, 1/2 cup of Parmesan cheese, and the egg.
- Grease a 9×13 inch baking dish and start layering the lasagna. Spread a thin layer of the butternut squash puree on the bottom, followed by a layer of lasagna noodles. Top with a layer of the ricotta mixture and sprinkle with mozzarella cheese.
- Repeat the layers, alternating noodles, butternut squash puree, ricotta mixture, and mozzarella cheese, until you reach the top of the dish.
- Finish with a final layer of noodles, butternut squash puree, and the remaining 1/2 cup of Parmesan cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh sage leaves and enjoy this comforting and flavor-packed dish.