Moist and full of flavor. It’s everything you want in a great comfort casserole. This Roasted Butternut Squash and Pumpkin Lasagna is a fall twist on a classic Italian dish.
You could buy butternut squash already cleaned and cut into chunks at most grocery stores. In case you can’t find them, prep your own butternut squash.
- I found a method that the kitchn uses. They recommend roasting the whole squash.
- Roast for 20 minutes, or just until the flesh softens.
- Remove squash from the oven and let it cool a few minutes.
- Slice the squash into halves and then into the size you need.
- Place the squash back into the oven for about another 30-40 minutes until it’s ready.
Roasted Butternut Squash and Pumpkin Lasagne
- 3 1/2 pounds butternut squash peeled seeded and cut into 1 inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 15 ounce can pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 Tablespoons maple syrup
- 1 15 ounce whole-milk ricotta cheese
- 2 large egg yolks
- 1/2 cup heavy cream
- 2 cups mozzarella cheese chopped in 1/2 inch pieces
- 1 1/4 cups of grated Parmegiano Reggiano cheese
- 2 Tablespoons unsalted butter
- 1 cup vegetable broth or chicken broth
- 1/2 cup loosely packed fresh sage leaves coarsely chopped
- 10 no boil lasagna noodles or your own fresh noodles
- Preheat oven to 400 F. Toss squash, oil and 1 teaspoon salt on a baking sheet. season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
- Reduce oven temperature to 375F. Combine ricotta, yolks, cream, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt.
- In a small bowl, mix together the pumpkin, cinnamon nutmeg, maple syrup. Season with salt and pepper (to your taste); set aside.
- Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
- Place squash in a medium bowl and mash 1/2 of it (I used a potato smasher, or use a fork) and leave 1/2 in full pieces. Fold in the sage butter and 3/4 cup of the broth. If you feel it needs more broth add a tablespoon more at a time. You don’t want it to be too soupy. Season with salt and pepper.
- Spoon 1/3 of the pumpkin sauce in a 9 cup baking dish. Top with a layer
- of noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with a layer of noodles. Top with 1/4 of the butternut squash mixture. Top with 1/3 cup of the pumpkin sauce.
- Top with a layer of noodles. Top with a layer of the ricotta cheese. Top with a layer of noodles, squash and pumpkin sauce.
- Spread the last bit of ricotta mixture on top, dotting with mozzarella pieces and grated Parmegiano Reggiano.
- Cover with foil. Place baking dish on a rimmed baking sheet and bake for about 45 minutes, until the cheese is bubbling and golden. Let stand 15 minutes before serving.