Butternut Squash Lasagna with Sage
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 8
  • 3½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks See "How To Prepare Butternut Squash" here.
  • 2 TBLspn extra virgin olive oil
  • Coarse salt and fresh ground pepper
  • 1 pound low-fat ricotta cheese
  • ½ cup heavy cream
  • 2 large egg yolks
  • 2 Cups fresh mozzarella cheese, grated
  • Ground nutmeg
  • 2 TBLspn unsalted butter
  • ⅓ cup loosely packed fresh sage leaves, coarsely chopped
  • 1¼ cups low-sodium chicken stock
  • 1 pound whole wheat lasagna noodles
  • 4 ounces finely grated parmesan cheese
  1. Prepare the squash and cheese filling. Prep time: About 1 hour. (Do this earlier in the day!)
  2. Preheat oven to 425 degrees. Peel and seed the squash. Cut into 1-inch, bite size chunks.
  3. Toss the pieces in a bowl with olive oil, 1 teaspoon salt, and some pepper. Spread out the pieces on a rimmed baking sheet, and bake 25-30 minutes.
  4. While squash is baking, combine ricotta, cream, yolks, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt. Cover and set aside in fridge.
  5. Remove squash from oven. Let cool on pan.
  6. Place squash in a medium bowl. Using the back of a large spoon, mash up most of the pieces, leaving a few large ones.
  7. Melt the butter in a small sauté pan over medium-high heat. As soon as butter is sizzling, add the sage and cook 3-4 minutes.
  8. Add sage mixture to squash along with chicken stock. Mix well. Cover and set aside in fridge.
  9. Cook noodles and assemble lasagna. Prep time: About 1 hour.
  10. Preheat oven to 375 degrees.
  11. Cook lasagna noodles 1 minute less than what the package says.
  12. In a 9-cup (or similar) baking dish, spread ¾ cup ricotta mixture on bottom. Top with a layer of noodles. Spread ½ of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup ricotta mixture over noodles and repeat once more (noodles, squash, noodles, ricotta).
  13. Sprinkle parmesan over top and bake for 30-35 minutes.
  14. Let stand a few minutes before serving.
Recipe by Proven Nutrition For Kids at https://provennutritionforkids.com/butternut-squash-lasagna/