Butternut Squash, Sage, and Goat Cheese Lasagna

Butternut Squash, Sage, and Goat Cheese Lasagna
 
Sage and Butternut Squash is comfort food during our cold gray winters. The Sage buried by snow or dried in my kitchen is always accessible.
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Ingredients
  • For the butternut squash puree:
  • 1 large onion, peeled and diced
  • 4 garlic cloves, peeled and left whole
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Pinch of crushed red pepper flakes (or to taste)
  • Salt and pepper, to taste
  • For the cheese layer:
  • 8 oz crumbled goat cheese
  • 1 (15-oz) container ricotta cheese
  • 1 (10-oz) package of frozen spinach, defrosted, and squeezed dry or use cooked fresh spinach
  • ½ cup Pecorino Romano cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • Rind of one lemon chopped
  • Fresh sage, chopped (2-3 tablespoons, which leads to a strong sage flavor. unsure start with 1 tablespoon and adjust as necessary)
  • For assembly:
  • Marinara sauce (store bought or homemade)
  • Your favorite lasagna noodles
  • 4 cups low-moisture mozzarella cheese, freshly grated
  • 1 cup Parmesan cheese, freshly grated
  • Sage leaves
Directions
  1. Preheat oven to 450°F. In large bowl, toss onions, garlic cloves, and squash with oil, red pepper flakes, salt, and pepper. Spread out in an even layer on a baking sheet and roast for 20-30 minutes or until the squash is tender and onions are browned, stirring halfway through. Allow the vegetables to cool slightly and then puree the mixture in a food processor until smooth. Reduce oven temperature to 375°F.
  2. Meanwhile, mix together the goat cheese, ricotta cheese, spinach, grated lemon rind, Parmesan cheese, Pecorino cheese, and chopped fresh sage. Grate in a little nutmeg and season to taste with salt and pepper.
  3. Butter a 9 x 13-in baking dish and pour a thin layer of marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta cheese mixture, a drizzle of marinara, grated cheeses, and finally noodles. Repeat the layering until the ingredients are used up, ending with a layer of lasagna noodles. Spread a thin layer of marinara sauce on the final layer of noodles. Add the last of the grated cheeses over the top and place whole sage leaves on top of the cheese.
  4. Cover the baking dish with aluminum foil, place on a baking sheet, and bake for 30 minutes. Uncover and bake for 15 minutes longer or until cheese is golden brown and bubbly. Let stand 10 minutes for easier serving.

 

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