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Butternut Squash Lasagna

Serves 12 | Total Cook Time: 2 hours

Butternut Squash Lasagna


1 pound lasagna noodles

1 20 ounce package of peeled andcubed butternut squash

2 shallots, quartered

I whole garlic bulb (Trim the top¼ inch off the top)

5 sage leaves

1 teaspoon chopped rosemary

1 teaspoon fresh thyme

1/2 teaspoon nutmeg

Olive oil

4 cups spinach

1/4 teaspoon crushed red pepper

1 15 ounce container ricotta

I egg

1 tablespoon fresh parsley

Parmesan cheese

Mozzarella cheese  

1/2 cup heavy cream

1/4 cup sour cream

1/4 cup mascarpone cheese

Salt and pepper, to taste


1. Preheat the oven to 400 degrees.

2. Cook the lasagna according to package instructions. Rinse, drain and set aside.

3. Arrange the squash, shallots, garlic and herbs on a sheet tray and drizzle with 3 tablespoons of olive oil. Season with salt, pepper and nutmeg. Roast for 30-40 minutes or until softened.

4. While the squash is roasting, add 1 teaspoon of olive oil to a saute pan and cook the spinach until wilted. Season with salt, pepper, and crushed red pepper.

5. Then, chop the spinach and add it to a bowl with the ricotta, egg, parsley, parmesan and mozzarella cheese. Season with salt and pepper, mix and set aside.

6. Once the vegetables have roasted, add them to a food processor (squish the garlic into the blender without the skins) along with the heavy cream, mascarpone and sour cream. Blend until smooth and set aside. Taste and adjust seasonings if necessary.

7. To assemble, ladle 1/2 cup of the squash purée to the bottom of your 13x9 pan. Next add 3-4lasagna sheets, plus 1 cup or so of the purée, 1/2 cup of ricotta, and a sprinkle of parmesan and mozzarella cheese. Repeat these steps until the ingredients are gone. Finish the lasagna with the purée and mozzarella cheese and bake for 40 minutes, covered, then remove the foil and bake for an additional 10 minutes or until the top is golden and crispy.

Notes from the Chef

Make sure to let the lasagna rest 10-15 minutes before slicing!