Butternut Squash Lasagne With Fried Sage Leaves

Name: Butternut Squash Lasagne With Fried Sage Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash puree (from 2 small roasted butternut squash); 4 cups ricotta cheese; 1 tablespoon nutmeg; 1 pound lasagne noodles (1/2 cooked if storebought, uncooked if homemade); 4 ounces butter; 15 fresh sage leaves; 1 1/2 cups grated parmesan cheese; 2 cups crushed tomatoes; 5 basil leaves, chopped; salt and pepper, to taste

Servings: persons

1
Melt the butter with the sage leaves over medium heat. Let it cook until slightly browned. Drain the sage leaves and set aside.
2
Mix together the squash puree, ricotta, nutmeg, salt and pepper.
3
In a 9x13 pan, put a layer of squash filling. Then noodles. Then brush the noodles with sage butter. Then parmesan, then more filling.
4
Repeat as many times as you like, but don't go too crazy. A lasagne with too many layers is not as good as you might think. I'd shoot for three layers of noodles.
5
The top layer is noodles, brushed with butter, then topped with tomatoes, parmesan, and the basil if you have it. Lay the crispy sage leaves on top, and tent it with foil. Bake in a 350 oven for 30 minutes. Take off the foil, and bake for another ten minutes. Let sit for 15 minutes to set before serving.

2880

kcal

Calories

252

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 cups butternut squash puree (from 2 small roasted butternut squash), 4 cups ricotta cheese, 1 tablespoon nutmeg, 1 pound lasagne noodles (1/2 cooked if storebought, uncooked if homemade), and more.

Yes, Butternut Squash Lasagne With Fried Sage Leaves 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.

That's it — enjoy your meal!