Frequently asked questions
While it’s a bit of prep work, we’ve simplified a few steps so you don’t need a nap once you throw it in the oven. Or, grab a partner and cook this one together (in fact, we wrote a whole cookbook about the joy of cooking with people you love!). Every mouthful is a bit of sweet, savory, creamy, herby, and altogether irresistible. The recipe comes out so cozy and vibey—it’s ideal for cozy fall and winter entertaining! It’s perfect for fall dinner parties, and would be a great Thanksgiving recipe or for Christmas dinner. Here’s what you’ll need:
Butternut squash (medium) Ricotta, Mozzarella and Pecorino cheese Milk Lasagna noodles Olive oil Garlic powder, nutmeg salt and pepper Fresh sage Lemon
Boil the butternut squash instead of roasting it. Roasting is our favorite technique for cooking vegetables, but it’s got a longer lead time. Roasted butternut squash takes about 45 minutes with preheat time, whereas you can whip up boiled squash in about 10 minutes with boiling time. Make a quick ricotta sauce. A bechamel sauce is more traditional in a butternut squash lasagna, but that also takes time and dirties a pot. This recipe uses ricotta, milk and some seasonings to make a quick and dirty sauce.
The sauce is not a traditional cream sauce, so the lasagna has a firmer texture. It’s not as gooey as you might expect, and it’s 100% delicious.
Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake (or use leftover roasted butternut squash). You can also boil the noodles in advance and refrigerate: just make sure they’re coated in a little olive oil before refrigerating. Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned. Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Try delicious Butternut Squash Curry, or fresh Butternut Squash Salad Make a main dish of Stuffed Butternut Squash Go for Baked Squash, Mashed Butternut Squash or Butternut Squash Puree Opt for Creamy Butternut Squash Pasta or Butternut Squash Mac and Cheese Blend up creamy Creamy Squash Soup or Curried Butternut Squash Soup Stir a pot of Butternut Squash Risotto
5 from 3 reviews
2-pound butternut squash (medium) ½ tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon garlic powder
For the lasagna
9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary) 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired Zest of 1/2 lemon (about 2 teaspoons) ⅛ teaspoon ground nutmeg ½ cup plus 2 tablespoons milk 16 ounces (2 cups) whole milk ricotta cheese ¼ teaspoon kosher salt Fresh ground black pepper 1 cup shredded Pecorino cheese, divided 8 ounces (2 ½ cups) shredded mozzarella cheese, divided
Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
