Butternut Squash and Sage Lasagne

I tried this recipe out on the off-chance that it would work – I love vegetarian lasagnes based around ricotta, and thought the butternut squash might make a nice, seasonal change to other roasted vegetables. I was worried about the texture though, but shouldn’t have been – we were both surprised by how well it worked, and how tasty it was! This is my favourite recipe of the last couple of months, so if you’re going to try anything, try this. It’s light, fragrant and easy to make.

It takes around an hour to make, but it’s worth it and the work which is needed is very straightforward. Give it a go – you won’t regret it!

By the way, if you like this, then I’m sure you’ll also love spinach and ricotta lasagne, spinach, tomato and goats cheese cannelloni and courgette lasagne.

This will serve 4 with a side salad.

Butternut Squash and Sage Lasagne

1 tbsp olive oil

650g butternut squash, peeled and cut into small chunks

1 handful sage leaves

4 cloves garlic

250g ricotta

200g creme fraiche

50g parmesan

1 egg

250g fresh lasagne sheets

1. Preheat the oven to 200 degrees.

2. Put the butternut squash, whole cloves of unpeeled garlic and half of sage leaves (chopped) in a roasting dish. Drizzle over the olive oil, season with salt and pepper and pop in the oven for 25 minutes until soft and golden.

3. Meanwhile, in a large bowl beat together the creme fraiche, the egg and half of the grated parmesan.

4. When the butternut squash is cooked, pick out the garlic cloves and bin them. Put the butternut squash into a large bowl. Carefully stir in the ricotta, trying not to break up the butternut squash too much.

5. To assemble the lasagne, cover an oven proof dish with 1/3 of the lasagne sheets. Cover with half of the butternut squash mixture, then another 1/3 of the lasagne sheets, then the remaining butternut squash, then the remaining lasagne sheets. Top this with the creme fraiche mixture. Even it out, then sprinkle over the remaining parmesan and sage leaves.

6. Bake in the oven for 30 minutes until golden and cooked through.

18 responses to “Butternut Squash and Sage Lasagne”

  1. […] a lasagne time consuming, I realised it’s the prep before it goes in the oven. Even in my Veggie Butternut Squash Lasagne the veg needs roasting in the oven […]

  2. I would like to eat this immediately! šŸ™‚

  3. Serves 4? Not at my house! LOL! Looks great with the fresh sage leaves on top. Love me some lasagna of ANY kind! Thanks for stopping by our blog today for a “follow”.

  4. Wow!! I’m excited to try this. I love squash.

  5. That looks/sounds terrific! Filling and nutritious, not to mention yummy. šŸ™‚
    Thanks for stopping by my blog, and for the follow. Now that I’ve found you, I’ll be following you, too. šŸ™‚

  6. Hi, I really love the sound of this recipe, could I use already cooked whole squash? As in scoop out the flesh and use that? I’ve got half a cooked squash in my fridge to use up!

    1. Yes definitely, that would work really well!

  7. This sounds incredible, thank you for sharing! Sage is one of my favorites!

    1. Thanks Elizabeth, I love sage too!

  8. This looks delicious!

  9. This looks wonderful. I lover butternut squash and would make this in a heartbeat. šŸ™‚

  10. I’ve slowly becoming a big fan of vegetarian food. That looks good and hearty. Perfect for a cold winter lunch.

  11. This sounds delicious, I will have to try it. Thanks for stopping by my blog.

  12. Awesome combo! Hadn’t thought of this, it sounds delicious.

  13. This looks wonderful! Not sure if I can adapt it to be gluten and dairy free, but it is something to think about. Thanks for liking my blog. It is fun to inspire each other.

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi there!

Iā€™m Harriet, writer and cook, and Iā€™m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.