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butternut squash pasta lasagna

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

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

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yield 8 serving(s)
prep time 10 Min
cook time 2 Hr
method Bake

Ingredients For butternut squash pasta lasagna

  • BUTTERNUT SQUASH
  • 1 lg
    butternut squash
  • 4 clove
    garlic
  • salt and drizzle of olive oil
  • SAUCE
  • 28 oz
    can crushed tomatoes
  • 1 md
    onion chopped
  • 1 Tbsp
    oil
  • 1/4 c
    sweet red vermouth
  • 1/3 c
    sugar
  • 1/2 c
    fresh basil chopped
  • CHEESE FILLING
  • 32 oz
    ricotta cheese
  • 2 lg
    eggs
  • 1 c
    grated parmesan cheese
  • 1/8 tsp
    freshly grated nutmeg
  • 1/4 c
    sage leaves minced
  • 1 tsp
    salt
  • PASTA
  • 8 oz
    mini penne pasta
  • CHEESE TOPPING
  • 1 c
    shredded mozzarella cheese
  • 1 c
    grated parmigiano-reggiano cheese

How To Make butternut squash pasta lasagna

  • 1
    Preheat oven 375 degrees.
  • 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
  • 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.
  • 4
    Cook the pasta in boiling salted water until al denta. Drain and set aside.
  • 5
    Mix the ingredients for the filling together. Add the squash and mix well.
  • 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.
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