Thursday, October 9, 2008

Butternut Squash Lasagne

When the temperature drops my cravings for anything squash starts to rise. I love the combination of sage and butternut squash, and I wanted to try it in a lasagna form. This recipe has a few steps, but really, you can have it in the oven in 30 minutes.

I would have a photo of it.. but sadly, we ate it ALL up before I could recharge my camera battery.

Butternut Squash and Sage Lasagna

I made this in an eight inch long baking dish which was about 4 inches tall. It is smaller but deeper then a traditional lasagna pan.

4 cups cubed butternut squash

2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
4 large cloves of garlic, crushed
A large handful of sage - chopped
3 tablespoons flour (I used WW, but you can use whatever)
3 - 4 cups milk (I used 1% because that is what we keep around for coffee)

1 16 oz container of ricotta
2 yellow or red tomatoes sliced
1 box lasagna noodles

1. Peel and cube the butternut squash. You will probably have leftovers. If it is easier you can microwave the squash first, then cut it up.

2. In a large sauce pan, heat butter and oil over medium head, add onions. Cook until soft. Add chopped garlic and sage and saute for about one minute. Stir in flour. Keep stirring for about 30 seconds. When it creates a pebbly paste in the bottom of the pan stir in the milk. Don't worry about it coming back to a boil and thickening. It will do this in the oven. Just stir until it is all the pebbles are smoothed out. Turn off heat.

3. Time to layer up the lasagna. Pour a little of the sauce on the bottom of the dish. Start layering with the noodles. I don't bother to cook them first and I have never had a problem. Add a few dabs of ricotta, a few slices of tomatoes, about a 1/2 of the squash and about a 1/2 cup of sauce. Repeat until the pan is all filled up. I made four layers. Then pour the rest of the sauce over the top of the noodles. It should fill up the pan almost the top.

4. Cover tightly with foil and bake at 350 degrees for about an hour, or until the noodles are soft. Serve warm.


  1. Question about this recipe: do you cook the squash before layering it in the lasagna? Or can/do you throw it on raw?


  2. You can throw it in raw! Sorry I didn't see this sooner. Hope it turned out well.

  3. Oh that sounds good! I was thinking from the sound of it at first though to slice the butternut longways on the mandolin instead of noodles. Hmmmm.