butternut squash pasta lasagna

Name: Butternut Squash Pasta Lasagna
Prep time: 10 min
Cook time: 2 h
Yield: 8
Cuisine: Italian
Ingredients: ## BUTTERNUT SQUASH; 1 large butternut squash; 4 clove(s) garlic; - salt and drizzle of olive oil; ## SAUCE; 28 ounce(s) can crushed tomatoes; 1 medium onion chopped; 1 tablespoon(s) oil; 1/4 cup(s) sweet red vermouth; 1/3 cup(s) sugar; 1/2 cup(s) fresh basil chopped; ## CHEESE FILLING; 32 ounce(s) ricotta cheese; 2 large eggs; 1 cup(s) grated parmesan cheese; 1/8 teaspoon(s) freshly grated nutmeg; 1/4 cup(s) sage leaves minced; 1 teaspoon(s) salt; ## PASTA; 8 ounce(s) mini penne pasta; ## CHEESE TOPPING; 1 cup(s) shredded mozzarella cheese; 1 cup(s) grated parmigiano-reggiano cheese

6 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Nov 6, 2016

The squash gives this a sweet taste. Can add sausage or ground beef if desired.

Rate

prep time 10 Min

cook time 2 Hr

method Bake

yield 8 serving(s)

Ingredients

BUTTERNUT SQUASH
1 large butternut squash
4 cloves garlic
- salt and drizzle of olive oil
SAUCE
28 ounces can crushed tomatoes
1 medium onion chopped
1 tablespoon oil
1/4 cup sweet red vermouth
1/3 cup sugar
1/2 cup fresh basil chopped
CHEESE FILLING
32 ounces ricotta cheese
2 large eggs
1 cup grated parmesan cheese
1/8 teaspoon freshly grated nutmeg
1/4 cup sage leaves minced
1 teaspoon salt
PASTA
8 ounces mini penne pasta
CHEESE TOPPING
1 cup shredded mozzarella cheese
1 cup grated parmigiano-reggiano cheese

How To Make butternut squash pasta lasagna

Step 1

Preheat oven 375 degrees.

Step 2

To make the squash: Cut the squash in half and scoop out the seeds. Line a baking sheet with parchment paper. Drizzle olive oil over each piece of squash. Season with salt. Peel 4 cloves garlic. Lay the squash cut side down on parchment paper. Lay two cloves of garlic under each squash in the scooped out area. Bake for 45 minutes. Scoop the squash out of the skin and set aside. Chop the garlic and reserve
Step 3

To make the Sauce: Place oil in large Dutch oven. Add the onion and garlic and cook until onions are translucent. Deglaze with the vermouth and let most evaporate. Add the tomatoes and sugar and bring to a boil. Reduce to a simmer and simmer 15 minutes. Stir in basil and set aside.
Step 4

Cook the pasta in boiling salted water until al denta. Drain and set aside.
Step 5

Mix the ingredients for the filling together. Add the squash and mix well.
Step 6

To assemble: Spray a 9x13 baking pan. Add half of the sauce. Top with the pasta. Spoon the ricotta cheese mixture on top of the pasta. Pour the remaining sauce over top. Top with the mozzarella cheese and Parmigiano-reggiano cheese. Top with foil and bake 45 minutes. Remove foil and bake an additional 10 minutes. Let rest 10 minutes before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes