Lasagna Nonna Recipe

Name: Lasagna Nonna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 butternut squash; 3 pounds whole milk ricotta; 3 cups heavy cream; 1/4 cup minced garlic; 1/4 cup minced shallots; 2 tablespoons dried basil; 2 tablespoons dried oregano; 2 teaspoons crushed red pepper flakes; 1/4 cup fresh sage leaves; Kosher salt and freshly cracked black pepper; 4 cups marinara sauce; 8 sheets fresh lasagna noodles; ½ cups baby spinach; 1/2 cup Parmesan; 2 cups shredded mozzarella

Servings: persons

3 butternut squash
3 pounds whole milk ricotta
3 cups heavy cream
1/4 cup minced garlic
1/4 cup minced shallots
2 tablespoons dried basil
2 tablespoons dried oregano
2 teaspoons crushed red pepper flakes
1/4 cup fresh sage leaves
Kosher salt and freshly cracked black pepper
4 cups marinara sauce
8 sheets fresh lasagna noodles
½ cups baby spinach
1/2 cup Parmesan
2 cups shredded mozzarella

1
Special equipment: 2 medium lasagna pans
2
Preheat the oven to 350 degrees F.
3
Cut the butternut squash in half and spoon out the seeds.
4
Place on baking sheet cut-side down.
5
Add some water and bake until a knife slides through the skin and squash easily.
6
Cool and then spoon the flesh from the shell.
7
Set aside for later use.
8
Raise the oven temperature to 400 degrees F.
9
Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl.
10
Whisk to combine until there are no lumps.
11
Mince up the sage and add to the ricotta mix.
12
Adjust the seasoning with salt and pepper.
13
Whisk until blended and set aside for later use.
14
Take 1 cup of the marinara and evenly coat bottom of each pan.
15
Next lay a sheet of pasta down in each.
16
Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
17
Add another sheet of pasta, then some more ricotta and spread half of the butternut squash over each lasagna.
18
Then add another layer of pasta on each.
19
Top with the remaining ricotta mixture and 3 cups of baby spinach on each.
20
Add the last layer of pasta and pour the remaining marinara on top.
21
Finish with the Parmesan and then the mozzarella.
22
Wrap each with parchment paper and then aluminum foil.
23
Bake until cooked through, 1 hour to 1 hour 15 minutes.
24
Let cool, then cut and serve.

1656

kcal

Calories

149

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 3 butternut squash, 3 pounds whole milk ricotta, 3 cups heavy cream, 1/4 cup minced garlic, and more.

Yes, Lasagna Nonna 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!

Lasagna Nonna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions