Go Back
–+ servings
Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Print Recipe Pin Recipe

Servings

12 Servings

Ingredients

  • 3 pounds cubed butternut squash
  • 2 small yellow onions chopped
  • 6 cloves garlic chopped
  • 3 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 8- ounces cream cheese
  • 1 cup vegetable stock
  • 4 tablespoons fresh chopped sage or 2 teaspoons dried ground sage
  • freshly ground black pepper
  • 1 pound oven-ready lasagna sheets
  • 1 8-ounce bag shredded mozzarella
  • ½  cup grated Parmesan cheese

Instructions

  • Preheat oven to 400°F.
  • Combine squash, onion, garlic, olive oil and salt on a sheet pan and toss to coat. Roast in the oven 30 minutes or until squash is fork tender. Cool slightly.
  • Reduce oven temperature to 350°F.
  • Add roasted squash to the bowl of a food processor and add cream cheese and stock. Blend for 5 minutes or until smooth. Transfer to a bowl and stir in sage and pepper.
  • Grease lasagna pan. Assemble lasagna by covering bottom with a layer of noodles. Next spread with ⅓ of squash puree and sprinkle with ⅓ of mozzarella cheese. Repeat layering of noodles, squash and cheese two more times. Top with final layer of noodles, mozzarella and sprinkle with Parmesan cheese.
  • Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more or until top is golden brown and bubbly. Let sit 10 minutes before slicing.