Butternut Squash Lasanga

Butternut Squash Lasanga Recipe

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Wendy Rusch


I got this recipe off Food Network while watching Michael Chiarello's show. I love the food he makes!
The first time I made it I served it with an Easter Brunch...it was good, but I soon discovered it was way better the next day. So the next time I made it, I made it a day ahead of time and reheated it before serving. It's always a big hit. Except with those that refuse to eat squash............lol


★★★★★ 2 votes




  • 3-5 lb
    butternut squash, about 2 large squash
  • 3 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sage leaves, finely chopped
  • 2 tsp
  • 1/2 tsp
    black pepper
  • 1 tsp
    ground nutmeg
  • 2 c
    ricotta cheese
  • 1 c
    freshly grated parmesan
  • 2 large
  • 1 lb
    dried lasanga sheets, appox 24
  • ·
    olive oil, extra virgin
  • SAUCE:

  • 2 qt
  • 6 Tbsp
  • 1 Tbsp
    sage, minced
  • 2 tsp
    garlic, minced
  • 1/2 c
  • 2 tsp
  • ·
    fresh ground black pepper
  • 1/2 tsp
    freshly grated nutmeg

  • ·
    butter for pan
  • 1 lb
    mozzarella cheese, shredded
  • 1 c
    parmesan, freshly grated

How to Make Butternut Squash Lasanga


  1. Preheat the oven to 400 degrees F.

    Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
  2. In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
  3. In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
  4. Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.

    Preheat the oven to 375 degrees F.
  5. Butter a 9 by 13-inch baking dish. Spoon a ladle of sauce into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the sauce. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of sauce for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Cover with foil and bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest 15 minutes before slicing. Serve warm.
  6. This lasanga is even better the next day...When I make it I bake it and cool it, put it in the frig. take out the next day, allow to come to room temp. and put in oven at 375 for 40-45 min...

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About Butternut Squash Lasanga

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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