Butternut Squash And Ricotta Lasagna Recipe

Name: Butternut Squash And Ricotta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 5/16 pounds butternut squash; 2 tablespoons olive oil; 1 7/8 cups ricotta; 1/2 cup heavy cream; 2 egg yolks; 2 cups mozzarella cheese; ground nutmeg; 2 1/8 tablespoons butter; 15 sage leaves; 7/8 cup vegetable broth; 1 cup grated Parmesan cheese; lasagne Fresh, sheets

Servings: persons

3 5/16 pounds butternut squash
2 tablespoons olive oil
1 7/8 cups ricotta
1/2 cup heavy cream
2 egg yolks
2 cups mozzarella cheese
ground nutmeg
2 1/8 tablespoons butter
15 sage leaves
7/8 cup vegetable broth
1 cup grated Parmesan cheese
lasagne Fresh, sheets

1
Preheat oven to 200 degrees Celsius.
2
Peel and cut the squash, drizzle with oil, season with salt and place on a baking sheet lined with parchment paper. Season with pepper.
3
Bake until tender and golden, 25 to 30 minutes. Let cool.
4
Reduce the oven temperature to 180 degrees.
5
Combine ricotta, cream, egg yolks, mozzarella and a pinch of nutmeg in a medium sized bowl.
6
Season with salt.
7
Melt the butter in a small pan. Once it starts to sizzle, add the sage and saute until slightly crispy on the edges, for 3 to 4 minutes.
8
Place the squash in a medium sized bowl and mash one half with the back of a wooden spoon.
9
Cut the other half in small pieces. Combine and stir gently.
10
Gently incorporate the butter- sage and the broth to get desired consistency.
11
Season with salt and pepper.
12
Grease a baking dish, place a layer of lasagna noodles and top with 1/3 of the ricotta mixture.
13
Add a layer of noodles. Top with half of the squash mixture.
14
Repeat the layers, ending with the ricotta.
15
Sprinkle with Parmesan cheese.
16
Bake for 30-35 minutes.
17
Let it rest for about 10 minutes before slicing and serving.

3452

kcal

Calories

365

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 5/16 pounds butternut squash, 2 tablespoons olive oil, 1 7/8 cups ricotta, 1/2 cup heavy cream, and more.

Yes, Butternut Squash And Ricotta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Ricotta Lasagna

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