Imagine a dish that transforms ordinary lasagne into a culinary masterpiece that will make your taste buds dance with joy! This isn't just another pasta recipe - it's a symphony of flavors where sweet roasted butternut squash meets aromatic rosemary and garlic, creating a luxurious Italian-inspired comfort meal that will have everyone at your dinner table begging for seconds. Prepare to elevate your cooking game with this show-stopping lasagne that's both elegant and incredibly satisfying.
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 9 lasagne noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Peel and dice the butternut squash into 1-inch cubes. Spread the squash cubes on the prepared baking sheet, drizzle with olive oil, and sprinkle with minced garlic, chopped rosemary, salt, and pepper. Toss to coat evenly.
- Roast the butternut squash in the preheated oven for 25-30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized. Remove from oven and let cool slightly.
- Reduce oven temperature to 375°F (190°C). If using regular lasagne noodles, cook them according to package instructions until al dente. If using no-boil noodles, prepare according to package directions.
- In a medium bowl, mix ricotta cheese with half of the chopped rosemary, salt, and pepper.
- Mash the roasted butternut squash lightly with a fork, leaving some chunks for texture.
- In a 9x13 inch baking dish, begin layering the lasagne: - Spread a thin layer of mashed squash on the bottom of the dish - Place a layer of lasagne noodles - Spread ricotta mixture - Add a layer of roasted squash - Sprinkle mozzarella and Parmesan cheese Repeat layers 2-3 times, ending with cheese on top
- Cover the baking dish with aluminum foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10-15 minutes until the top is golden brown and cheese is bubbly.
- Let the lasagne rest for 10-15 minutes before serving to allow it to set and make cutting easier.
- Garnish with additional fresh rosemary if desired, and serve hot.
Tips
- Choose a ripe butternut squash with deep orange color for maximum sweetness
- Don't overcrowd the baking sheet when roasting squash - this ensures proper caramelization
- Use fresh rosemary if possible, as it provides a more vibrant flavor than dried
- Let the lasagne rest after baking to help it set and make cutting easier
- For extra richness, you can add a drizzle of high-quality olive oil before serving
- Make sure to season each layer generously for a well-balanced flavor profile
- If you prefer a softer lasagne, cover with foil for the entire baking time; for a crispy top, uncover for the last 10-15 minutes
Nutrition Facts
Calories: 354kcal
Carbohydrates: 25g
Protein: 21g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
