Creamy Butternut Lasagna Recipe
Discover the ultimate comfort food with this Creamy Butternut Squash Lasagna recipe! Layers of tender pasta, creamy butternut squash sauce, gooey cheese, and a hint of sage make this dish a standout. Perfect for cozy nights or special gatherings, this vegetarian lasagna will leave everyone asking for seconds. Follow along for step-by-step instructions to create this culinary masterpiece. Don’t forget to like, comment, and subscribe for more delicious recipes!
Creamy Butternut Squash Lasagna
Ingredients:
For the Butternut Squash Sauce:
1 medium butternut squash (peeled, seeded, and cubed)
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 cups vegetable broth
1/2 cup heavy cream (or coconut cream for vegan option)
1/4 teaspoon nutmeg
Salt and pepper to taste
For the Ricotta Mixture:
2 cups ricotta cheese (or vegan ricotta)
1/2 cup grated Parmesan cheese (optional)
1 egg (skip for vegan option)
1 teaspoon dried sage
Salt and pepper to taste
For Assembly:
9 lasagna sheets (no-boil or pre-cooked)
2 cups shredded mozzarella cheese (or vegan cheese)
1/2 cup grated Parmesan cheese (optional)
Fresh sage leaves for garnish
Instructions:
1. Prepare the Butternut Squash Sauce:
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant and translucent.
Add butternut squash cubes, vegetable broth, and a pinch of salt. Simmer until squash is soft (about 15-20 minutes).
Blend the mixture using an immersion blender or food processor until smooth. Stir in heavy cream, nutmeg, and adjust seasoning with salt and pepper. Set aside.
2. Make the Ricotta Mixture:
In a medium bowl, combine ricotta, Parmesan, egg, sage, salt, and pepper. Mix well and set aside.
3. Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of butternut squash sauce on the bottom of a 9×13-inch baking dish.
Layer 3 lasagna sheets, followed by a layer of ricotta mixture, a sprinkle of mozzarella, and a generous amount of squash sauce. Repeat layers until all ingredients are used, finishing with a layer of squash sauce and a sprinkle of mozzarella and Parmesan.
4. Bake the Lasagna:
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for 10 minutes before serving. Garnish with fresh sage leaves.
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