Butternut Squash Lasagna

"The noodles and the squash work perfectly together and make a great combo."
 
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Ready In:
1hr
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 400°F.
  • Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
  • Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
  • Coat 8x8-inch baking dish with cooking spray.
  • Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
  • Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
  • Cover with foil. Bake 45 minutes.
  • Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.

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Reviews

  1. meh. The ricotta and butternut squash with the pasta produces a dead, flat dish. On the butternut side (roasted), I added hazelnuts, for the ricotta (whole milk), I added bacon. The additions helped but I am convinced that butternut squash and ricotta cannot hold a dish together. Ricotta and spinach work with pasta but you need 3 times more spinach than ricotta. Ricotta and butternut squash with pasta, no.
     
  2. What a great change from your regular tomato based lasagna. I used fresh butternut squash I baked in the oven and then mixed in with the other ingredients. Hubby and I fought over the last piece. Will definately make again. Thanks for an AWESOME recipe.
     
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RECIPE SUBMITTED BY

I am 18 years old and live in New Bedford, MA. I love the outdoors and playing sports. Cooking and baking are one of my favorite things to do. I am a vegetarian so I dont cook with meat. I will go to college next year for nursing and hopefully become a paramedic.
 
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