Description
A warm and comforting lasagna made with layers of roasted butternut squash, creamy ricotta, and fragrant sage, perfect for a cozy dinner.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a bowl, mix the ricotta cheese with chopped sage, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the roasted butternut squash, half of the ricotta mixture, and a sprinkle of mozzarella.
- Repeat the layers, finishing with a layer of noodles topped with marinara sauce and remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Feel free to add spinach or other vegetables for extra nutrition.
- This lasagna can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Butternut Squash, Sage, Lasagna, Vegetarian, Comfort Food