Last week Jessica over at How Sweet Eats, posted a recipe for Butternut Squash and Sweet Potato Whole Wheat Lasagna and once I saw it, I couldn’t get it out of my head. I have made butternut squash ravioli many times, and I love the combination. So as soon as I saw this recipe, I knew I had to make it.
I was so excited I had to instagram a picture as soon as it was assembled.
I made a few adjustments from her recipe to lower the calorie count a little and also due to what I had on hand. Even after the adjustments, it turned out amazing. Hands down, the best lasagna I have ever had the pleasure of shoving in my face.
Because I roasted the garlic and added it into the squash puree, the whole dish had this sweet roasted garlic flavor and the sweetness of the squash and the saltiness of the cheeses, like, totally compliment each other. Like, totally.
Seriously, the cheese. Oh, the cheese.
The crunchy edges are my favorite. What about you?
Thanks Jessica, you’re the best!
Butternut Squash Lasagna:
Serves 6-8 (makes a 9 x 13 pan)
2 medium Butternut Squash
3 small Sweet Potatoes
1 whole head Garlic
3 tbsp Olive Oil
2 tsp salt
2 tsp pepper
16 ounces Ricotta Cheese
1/2 cup freshly grated Parmesan Cheese
2 tbsp Chopped Sage, plus extra sage leaves for topping
15 Lasagna noodles (cooked al dente or you can use the no boil ones)
2 cups Grated Mozzarella Cheese
For the Squash Layer:
Preheat your oven to 350 degrees and line a baking sheet with tin foil.
Grab your butternut squashes rinse them off, slice each in half, leaving the skin on. Remove the seeds with a spoon. Cut your head of garlic right in half, so you expose all the cloves. Lastly grab your sweet potatoes and wash them up, pierce them all over with a fork. Throw all the veggies on the baking sheet and drizzle with the olive oil and season with 1 tsp each salt and pepper. Using your hands, toss all the veggies in the olive oil and seasoning until thoroughly coated. Flip the squashes so the flesh side is down, and take the halves of the garlic head and stick them under two halves of the squash in the cavity where the seeds were, this allows the garlic to get all nice and roasted without burning. If the garlic doesn’t really fit in the cavity as is, feel free to break apart the cloves to make them easier to fit in.
Place the veggies in the oven and bake for 45 minutes until soft and cooked through. Set the pan aside to cool.
Once the squash and potatoes are cool enough to handle, scoop out the flesh from both and put them into a large bowl, discarding the skins. Make sure to get your garlic cloves and squeeze out the roasted garlic into the mix as well! With a fork or potato masher, mash the squash, potatoes and garlic until smooth. Taste and season with more salt and pepper if desired. Set aside until you’re ready to assemble.
For the Cheese Layer:
In a bowl, mix together the ricotta, Parmesan, chopped sage and 1 tsp each salt and pepper.
Spray your 9 x 13 baking pan with non stick spray. Start by laying 4-5 lasagna noodles on the bottom of the pan, make sure they are covering the entire bottom.
Next spread on 1/2 of the squash mixture, followed by 1/3 of the ricotta mixture, another layer of noodles, remaining squash, another layer of ricotta. Finally layer the last of the noodles, covered with the remaining ricotta mixture. Cover the top of the lasagna with the grated mozzarella and dot with the sage leaves.
Preheat your oven to 350 degrees and bake for 45 minutes until browned and bubbly. Allow to rest for 5-10 minutes before slicing.