Roasted Butternut Squash Lasagna
Fairly difficult

Using fresh pasta sheets to make lasagna is wonderful. There is no need to par-cook the pasta before assembling the lasagna. In the recipe, 12 oz of milk is added to the sauce before assembly. The extra liquid allows the fresh pasta to cook beautifully in the oven.

Prep

Cook

Category: Cut Pasta

Ingredients

For 6 Person(s)

What you will need:

1 lb (3 Sheets) Talluto's Fresh Egg or Whole Wheat Pasta Sheets
2 containers Talluto's Shallot Cream Sauce (thawed)
10 oz. milk
1 container Talluto's Impastata Ricotta Cheese
1 latge egg, beaten
6 oz. freshly grated Parmigiano cheese
1 tsp Italian Parsley, fresh chopped
12 oz. shredded whole-milk mozzarella cheese
2 medium butternut squash, peeled and cubed (approx. 5-6 cups)
1 drizzle extra-virgin olive oil
6 leaves fresh sage, roughly chopped
tsp kosher salt
1/4 tsp black pepper, freshly ground

Roasted Butternut Squash Lasagna Directions

  1. ROAST THE BUTTERNUT SQUASH
    1. Preheat your oven to 450 degrees.
    2. Toss the cubed butternut squash with just a drizzle of extra-virgin olive oil to coat.
    3. Sprinkle with a little ground black pepper and the chopped sage leaves.
    4. Spread the squash evenly on a large sheet pan lined with aluminum foil.
    5. Roast the squash in the oven for approximately 20-25 minutes until softened and slightly browned.
    6. Remove the squash from the oven and sprinkle with a little bit of salt, to taste. 
  2. LOWER THE OVEN TEMPERATURE TO 400 DEGREES FOR BAKING THE LASAGNA.
  3. ASSEMBLE THE LASAGNA
    1. In a small bowl, combine the ricotta cheese, grated Parmigiano cheese, egg, a pinch of salt, freshly ground black pepper, and chopped parsley.  
    2. Empty the sauce into a small bowl or pot and combine it with the milk.
    3. Prepare your 9" x 12" baking dish by spraying it lightly with olive oil to prevent sticking.
    4. Cut the pasta sheets in half width-wise. This will give you 6 smaller rectangles of pasta.
    5. Next, we will begin assembling the lasagna. Pour about 1/2 cup of the sauce mixture into the oiled casserole dish.
    6. Line the bottom of the dish with your first sheet of pasta.
    7. Add another 1/2 cup of sauce mixture and spread evenly to coat the pasta.
    8. Next, spoon 1/2 of the ricotta cheese mixture over the entire sheet of pasta.
    9. Sprinkle about 3 oz. of shredded mozzarella cheese and then add the second sheet of fresh pasta.
    10. Add another 1/2 cup of the sauce mixture over the pasta and spread to coat.
    11. Spoon 1/2 of the roasted butternut squash over this layer of pasta and top with 3 oz. of shredded mozzarella cheese.
    12. Add your third sheet of fresh pasta.
    13. Add another 1/2 cup of the sauce mixture over the pasta and spread to coat.
    14. Spoon the other 1/2 of the ricotta cheese mixture over the entire sheet of pasta.
    15. Sprinkle about 3 oz. of shredded mozzarella cheese and then add the fourth sheet of fresh pasta.
    16. Again, add 1/2 cup of the sauce mixture to coat the pasta sheet.
    17. Add most of the remaining roasted butternut squash to the dish, (reserve a few pieces to decorate the top of the lasagna.)
    18. Add the last 3 oz of shredded mozzarella cheese and then the fifth, and last sheet of whole wheat pasta.
    19. Cover the top of the lasagna with about 3/4 of a cup of the sauce mixture. There will be a little extra sauce left. It can be used when serving the finished lasagna...if desired.
    20. Cover the lasagna pan tightly with aluminum foil. It is recommended that you line the oven rack with foil as well. This will prevent a mess in your oven should the lasagna bubble over and drip.   
    21. Bake the lasagna in a preheated 400-degree oven for approx. 80-90 minutes. (Bake the lasagna covered for the first 75-80 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.)
    22. Allow the lasagna to set for about 10 minutes before cutting.

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