Butternut squash: 1 large (about 2 to 3 lbs), peeled, seeded, and cut into cubes
Olive oil: 2 tablespoons
Salt and pepper: to taste
Nutmeg: 1/4 teaspoon, grated
Ricotta cheese: 15 oz (about 425g)
Egg: 1, beaten (to mix with ricotta)
Garlic: 2 cloves, minced
For the Assembly:
Lasagna noodles: 9 to 12 sheets, cooked according to package instructions (or use no-boil lasagna noodles)
Mozzarella cheese: 2 cups, shredded
Parmesan cheese: 1 cup, freshly grated
Sage: Fresh leaves, for garnish (optional)
Instructions
Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, pepper, and nutmeg. Spread them on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes or until the squash is tender and starts to caramelize. Let it cool slightly, then puree in a food processor until smooth.
Prepare the Ricotta Mixture:
In a bowl, mix together the ricotta cheese, beaten egg, minced garlic, salt, and pepper until well combined.
Assemble the Lasagna:
Reduce the oven temperature to 375°F (190°C).
Spread a thin layer of butternut squash puree on the bottom of a 9×13 inch baking dish.
Layer lasagna noodles over the squash puree, followed by half of the ricotta mixture, a layer of mozzarella cheese, and a sprinkle of parmesan cheese.
Repeat with another layer of noodles, butternut squash puree, the remaining ricotta mixture, more mozzarella, and parmesan cheese.
Finish with a final layer of noodles, the rest of the butternut squash puree, and the remaining mozzarella and parmesan cheeses.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
Rest and Serve:
Let the lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.
Garnish with fresh sage leaves if desired and serve warm.
