Rating: 3.59 stars
599 Ratings
  • 5 star values: 130
  • 4 star values: 202
  • 3 star values: 176
  • 2 star values: 76
  • 1 star values: 15

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Gallery

Recipe Summary

Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.

    Advertisement
  • Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

  • Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.

  • Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.

  • Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Cook's Notes

Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Reviews (11)

599 Ratings
  • 5 star values: 130
  • 4 star values: 202
  • 3 star values: 176
  • 2 star values: 76
  • 1 star values: 15
Rating: 5 stars
12/02/2018
I make this every year in my crockpot for holiday parties. I add extra layers and it’s ALWAYS a hit. Easy to make and delicious.
Rating: 5 stars
12/26/2017
I've made this lasagna several times and it has been delicious each time. I love the combination of squash and sage with creamy pasta. Not sure how well it would do if made in advance or if it would freeze.
Rating: Unrated
11/20/2016
I've made this before and loved it but am looking to make it ahead of time. Should I prepare the lasagna, freeze it and then cook it or prepare and cook and then freeze? What would you recommend?
Advertisement
Rating: Unrated
11/18/2014
Has anyone had success in making this dish either part-way or fully ahead of time? I'd like to make this for my vegetarian friends on Thanksgiving, but will also be roasting a turkey.
Rating: 4 stars
12/05/2013
Made this for vegetarians on Thanksgiving and it was fantastic. Had slightly less squash, but it was fine. One trick, I sprinkled a little more nutmeg on each of the ricotta layers. And I started the layers off with a noodle.
Rating: 5 stars
11/26/2013
I made this for a dinner party. They all asked for the recipe. It was so good! I will definitely be making this again.
Advertisement
Rating: Unrated
12/01/2012
This was delicious! I used no-boil noodles and they cooked great, but I think they absorbed too much of the squash/stock moisture so the dish ended up a bit dry. Next time I will either add more stock or I also think it would be nice with a bechamel sauce.
Rating: Unrated
10/22/2012
I just made this recipe and it is delicious! I also added in some sweet Italian sausage so it was not vegetarian. i didn't have broth so i made some with a knorr boullion packet. I highly recommend this and do suggest you use the fresh pasta and fresh mozzarella, it makes such a difference in the taste. I don't think I'll be using the packaged stuff too often anymore.
Rating: 5 stars
10/21/2012
This is so delicious! I used no-boil packaged lasagna sheets because it's what I had on hand and it turned out great. You have to soak them first in some warm water until they were soft. If you don't, they will soak up all of the liquid and leave a crunchy rock. That was my only substitution. For anyone looking to reduce the recipe for just 1 person: I did 1/3 of everything and it fits perfectly in a bread pan. 3 perfect slices. That way you don't have to eat leftovers the entire week!
Rating: Unrated
11/07/2011
I love lasagna, and always have the challenge that I am cooking for but ONE person and end up with way too many leftovers and too many segments of frozen lasagna in my freezer. Solution: I made the perfect lasagna for ONE in a *bread pan*! It yielded 3 perfect slices! Based on this recipe: I used roasted pumpkin and shallots instead of squash. Skipped the heavy cream, used a whole egg, and low-fat ricotta and mozzarella. I also added some Cayenne pepper. This is an EXCELLENT recipe! Loved it.
Rating: 5 stars
09/09/2011
Amazing dish! It's delicously tasty, and pretty easy to make. This will run as a favourite in my family!