This savory Butternut Squash Lasagna recipe will have your guest asking for more. Perfect for family dinner or entertaining friends and family.
Butternut Squash Lasagna
- ¼ lb. pancetta, chopped
- 1 medium yellow onion, minced
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tsp. fresh sage leaves, chopped, plus additional leaves for garnish
- 3 cups butternut squash or pumpkin pieces
- 2 cups chicken stock
- ½ tsp. freshly grated nutmeg
- 1 egg
- 1 cup ricotta
- ½ pkg. frozen spinach, defrosted
- 1 lb. fresh lasagna noodles, cut into 4 inch x 4 inch pieces
- 1 cup freshly grated pecorino cheese
- Place the pancetta in a large skillet over a medium flame. Cook for 5 minutes, until slightly crispy. Toss in the onion and olive oil and cook until translucent, about 3 minutes. Add the garlic, and sage to the pan and cook for 10 minutes, stirring often. Toss in the squash pieces, chicken stock, and freshly grated nutmeg. Cover to steam. Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash mixture into a large mixing bowl with the egg, ricotta and spinach. Stir and press with a wooden spoon. Taste and adjust seasoning if needed.
- Preheat the oven to 350 degrees F.
- Right before assembling the lasagna, bring 5 quarts of well-salted water to a boil. Cook the pasta sheets in the water, one at a time, for 2 minutes each. Drain, cool and set aside till ready to use.
- To assemble the lasagna, place the pasta sheet on your work surface. Coat the first 4 inches of the pasta with the squash filling and fold the long end of the pasta over the layer. Sprinkle with Pecorino cheese. Fold over the pasta sheet, again about 4 inches, to cover the bottom layer. Repeat this process until you have used the full length of the pasta sheet. Sprinkle the top with Pecorino and a sage leaf.
- Transfer to a greased sheet pan. Repeat for the remaining 5 sheets of pasta to make 6 “free form” lasagnas. Place the pan in the oven to bake for 20 minutes.