Ingredients with Measurements:
- 1 butternut squash, peeled and sliced into 1/4 inch thick pieces
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh sage leaves, chopped
- 1 lb lasagna noodles
- 1 lb ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp nutmeg
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
Special equipment needed:
- Baking sheet
- Large pot
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the butternut squash slices with olive oil, salt, pepper, and chopped sage leaves. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. Cook the lasagna noodles according to package instructions. Drain and set aside.
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and nutmeg. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
6. Layer the lasagna noodles on top of the sauce, followed by a layer of the ricotta cheese mixture, a layer of roasted butternut squash, and a layer of shredded mozzarella cheese.
7. Repeat the layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 480
Fat: 22g
Carbohydrates: 47g
Protein: 24g
Sodium: 710mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of winter squash in place of butternut squash.
- Fresh thyme or rosemary can be used instead of sage.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the lasagna for a meaty version.
- Use a white sauce instead of marinara sauce for a creamier lasagna.
- Add spinach or kale to the layers for a healthier version.
Tips and tricks:
- Make sure to slice the butternut squash into thin, even pieces for even cooking.
- You can make the lasagna ahead of time and refrigerate it for up to 24 hours before baking.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh sage leaves.
Garnishes:
Fresh sage leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a white sauce to the layers.
- If the lasagna is too watery, drain the roasted butternut squash before adding it to the layers.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is savory and slightly sweet, with a nutty flavor from the roasted butternut squash and a hint of sage.
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad for a complete meal.
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Region: Italian