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.Print
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.
- 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
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)
- 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
- 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.
- 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.
- Allow the vegetables to cool slightly, then puree them, in batches, in a food processor until smooth. Reduce oven temperature to 375 degrees.
- Meanwhile, mix together the cheese layer ingredients including a pinch of nutmeg and a sprinkling of salt and pepper.
- 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.
- 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.
- 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.
- 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.