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Butternut Squash, Sage, and Goat Cheese Lasagna

This vegetarian twist on classic lasagna is the perfect fireside dish for a cool autumn evening. With a blend of cheeses and hearty butternut squash—accented by sage—all you need is a simple salad and a glass of wine to make the perfect meal.

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Butternut Squash, Sage, and Goat Cheese Lasagna

This vegetarian twist on classic lasagna is the perfect fireside dish for a cool autumn evening. With a blend of cheeses and hearty butternut squash—accented by sage—all you need is a simple salad and a glass of wine to make the perfect meal.

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 5 minutes to 1 hour, 15 minutes
  • Total Time: 1 hour, 35 minutes to 1 hour, 45 minutes
  • Yield: Serves 8 1x

Ingredients

Scale

For the butternut squash puree:

  • 1 large onion, peeled and diced
  • 4 garlic cloves, peeled and left whole
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Pinch of crushed red pepper flakes
  • Salt and pepper to taste

 

For the cheese layer:

  • 8 ounces crumbled goat cheese
  • 1 15-ounce container part-skim ricotta cheese
  • 1 10-ounce package frozen spinach, defrosted and squeezed dry
  • 1/2 cup Pecorino Romano cheese, preferably freshly grated
  • 1/2 cup Parmesan cheese, preferably freshly grated
  • Fresh sage, chopped (1 to 3 tablespoons, to taste)

 

For assembly:

  • Marinara sauce (homemade or store-bought)
  • No-boil lasagna noodles
  • 4 cups low-moisture mozzarella cheese, grated
  • 1 cup Parmesan cheese, preferably freshly grated
  • Sage leaves
  • Nutmeg

Instructions

  1. Preheat oven to 450 degrees. In a large bowl, toss together the onions, garlic cloves, and squash with the red pepper flakes, salt, and pepper.
  2. Spread the mixture on a baking sheet and roast for 20 to 30 minutes, stirring halfway through, until squash is tender and onions are browned.
  3. Allow the vegetables to cool slightly, then puree them, in batches, in a food processor until smooth. Reduce oven temperature to 375 degrees.
  4. Meanwhile, mix together the cheese layer ingredients including a pinch of nutmeg and a sprinkling of salt and pepper.
  5. Butter a 9×12 baking pan and spread a little marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta mixture, a drizzle of marinara, grated cheeses, and noodles.
  6. Repeat layers until the mixtures are used up, finishing with a layer of noodles covered with marinara and topped with remaining grated cheeses. Place whole sage leaves on top of the cheese.
  7. Cover the pan with foil and place on a baking sheet in the oven, baking for 30 minutes. Uncover and bake an additional 15 minutes, or until the top is golden brown and bubbling.
  8. Remove from oven and let rest for 10 minutes before cutting.

Have you tried this recipe? It makes a great dish to share with family or a few friends—please tell us how it turned out for you.

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