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Butternut Squash Lasagna Bake with Ricotta and Sage

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Butternut Squash Lasagna Bake with Ricotta and Sage
 
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If you can find them, use fresh sheets of pasta in place of the oven-ready noodles. Simply lay the fresh sheets right in the pan.
by:
Serves: 6
Ingredients
  • 1 medium butternut squash (about 2 pounds) peeled and cut into 1-inch cubes (about 6 cups)
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • 6 to 8 ripple-style oven-ready lasagna noodles, such as Ronzoni
  • 1 container (7 to 8 ounces) crème fraiche or sour cream
  • ½ cup grated Parmesan cheese (about 2 ounces)
  • 1 container (about 8 ounces) ricotta cheese
  • ¼  cup minced fresh sage leaves, plus 8 whole leaves
Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Toss squash with olive oil and a light sprinkling of salt and pepper; turn into a large rimmed baking sheet in a single layer and roast until tender and lightly brown, about 30 minutes. Set aside to cool slightly.
  3. Meanwhile, mix 1½ tablespoons salt and 2 quarts very hot tap water in the 13-by 9-inch pan for baking lasagna. Add noodles and soak until soft and pliable, 10 minutes; drain.
  4. Meanwhile, mix crème fraiche with half the Parmesan cheese in a small bowl. In a separate large bowl, mix remaining Parmesan with ricotta, minced sage, and the squash, seasoning to taste with salt and pepper.
  5. Spread a little of the crème fraiche mixture over the bottom of the lasagna pan. Arrange in the following order:  3 to 4 lasagna noodles (enough to cover pan) half the squash mixture, half the crème fraiche mixture, remaining squash mixture, another 3 to 4 lasagna noodles, remaining crème fraiche, and finally the sage leaves.
  6. Cover with foil; bake until bubbly, about 25 minutes. Remove foil; broil until spotty brown. Let stand to cool slightly and set; cut into squares and serve.

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

7 Comments

  1. Val Fusco says

    Sounds yummy – I think you might be missing a step where you mix the creme fraiche, Parmesan, and ricotta cheeses? I DO have the lonely squash – will be trying the recipe!!

  2. Pam says

    Oh my, Val, you’re right. The step was in the recipe before we posted it, and then it just disappeared. Those darn cyber-fairies must have been messing with us this morning. Thanks for letting us know!

  7. danielle says

    I wanted to let you know that I featured this recipe on my “What I Bookmarked This Week” post – stop by and check it out.

    Danielle

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