Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian paradise! This Butternut Squash Sage and Mushroom Lasagna isn't just another pasta dish - it's a symphony of seasonal flavors that will make your taste buds dance with delight. Imagine layers of creamy ricotta, sweet roasted butternut squash, earthy mushrooms, and aromatic sage, all nestled between perfectly cooked lasagna noodles. Whether you're looking to impress dinner guests or treat yourself to a luxurious vegetarian meal, this recipe promises to elevate your cooking game and leave everyone craving more.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Cook lasagna noodles in salted boiling water according to package instructions until al dente. Drain and set aside, laying them flat to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add diced butternut squash to the skillet. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften and develop golden edges.
- Add sliced mushrooms to the skillet. Cook for another 5-6 minutes until mushrooms release their moisture and become tender. Season with salt, pepper, and chopped fresh sage.
- In a separate bowl, mix ricotta cheese with half of the Parmesan cheese. Season with a pinch of salt and pepper.
- Begin layering the lasagna: Spread a thin layer of olive oil on the bottom of the baking dish. Place three lasagna noodles as the first layer.
- Spread half of the ricotta mixture over the noodles. Top with half of the butternut squash and mushroom mixture. Sprinkle with half of the mozzarella cheese.
- Repeat the layering process with another layer of noodles, remaining ricotta, vegetable mixture, and mozzarella.
- Top with the final layer of noodles. Sprinkle remaining Parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the top is golden and cheese is bubbly.
- Remove from oven and let the lasagna rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier.
- Garnish with additional fresh sage leaves if desired. Serve hot and enjoy your Butternut Squash Sage and Mushroom Lasagna.
Tips
- Choose Fresh Ingredients: Select a ripe butternut squash with deep orange color and firm texture for the best flavor.
- Noodle Preparation: To prevent lasagna noodles from sticking, lay them flat after cooking and brush lightly with olive oil.
- Vegetable Technique: When sautéing butternut squash and mushrooms, allow them to develop golden edges for enhanced caramelization and depth of flavor.
- Cheese Mixing: For a smoother ricotta mixture, let the cheese come to room temperature before mixing with Parmesan.
- Baking Tip: Covering the lasagna with foil for the first 30 minutes prevents excessive browning while ensuring even cooking.
- Resting Period: Always let the lasagna rest 10-15 minutes after baking. This helps the layers set and makes serving much easier.
- Make-Ahead Option: This lasagna can be assembled a day in advance and refrigerated before baking, making it perfect for meal prep or entertaining.
- Garnish Suggestion: Fresh sage leaves not only look beautiful but add a final aromatic touch to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
