Ingredients with Measurements:
- 12 lasagna noodles
- 1 medium butternut squash, peeled and sliced into thin rounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup fresh sage leaves, chopped
- 4 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. While the noodles are cooking, toss the butternut squash slices with olive oil, salt, black pepper, nutmeg, and chopped sage leaves.
4. Roast the seasoned squash in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. In a separate bowl, mix together the ricotta cheese and 1 cup of shredded mozzarella cheese.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish.
7. Arrange a layer of cooked lasagna noodles on top of the sauce.
8. Add a layer of roasted squash slices on top of the noodles.
9. Spoon a layer of the ricotta cheese mixture over the squash.
10. Repeat layers of noodles, squash, and ricotta cheese mixture until all ingredients are used up, ending with a layer of marinara sauce on top.
11. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the lasagna.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 415
Fat: 20g
Carbohydrates: 37g
Protein: 22g
Fiber: 4g
Sugar: 8g
Sodium: 810mg
Substitutions for ingredients:
- Use any type of winter squash in place of butternut squash.
- Substitute fresh thyme or rosemary for the sage leaves.
- Use cottage cheese or goat cheese instead of ricotta cheese.
- Use any type of shredded cheese in place of mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the marinara sauce for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add a layer of sautéed spinach or kale for extra greens.
- Use a white sauce instead of marinara sauce for a creamy lasagna.
Tips and tricks:
- Use a mandoline slicer to get even slices of squash.
- Make sure to season the squash well with salt, pepper, and nutmeg for maximum flavor.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or in the oven at 350°F until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh chopped herbs on top.
Garnishes:
- Fresh chopped parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add a little more marinara sauce or a splash of milk to the ricotta cheese mixture.
- If the lasagna is too watery, make sure to drain the roasted squash well before assembling the lasagna.
Food safety advice:
- Make sure to 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.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve hot and bubbly straight out of the oven.
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Region: Italian