Butternut Squash and Sage Lasagna Recipe

Butternut squash: A sweet, nutty-flavored winter squash that adds a creamy texture and rich flavor to the lasagna.

Olive oil: Used for roasting the squash, it adds a subtle fruity flavor and helps in caramelization.

Ricotta cheese: A creamy, mild cheese that adds richness and a smooth texture to the layers.

Mozzarella cheese: A stretchy, melty cheese that provides gooeyness and a mild flavor.

Parmesan cheese: A hard, salty cheese that adds a sharp, nutty flavor to the dish.

No-boil lasagna noodles: Convenient noodles that don't require pre-cooking, saving time and effort.

Fresh sage: An aromatic herb that adds a unique, earthy flavor to the lasagna.

Garlic: Adds a pungent, savory flavor that complements the sweetness of the squash.

Milk: Used to create a creamy sauce that binds the lasagna layers together.

Flour: Combined with butter to make a roux, which thickens the milk sauce.

Nutmeg: A warm spice that adds a subtle depth of flavor to the sauce.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of heat and balances the sweetness of the squash.

When roasting the butternut squash, make sure to cut the pieces uniformly to ensure even cooking. Tossing the squash with olive oil and seasoning it well with salt and pepper will enhance its natural sweetness and create a caramelized exterior. This step is crucial as it adds depth of flavor to the lasagna. Additionally, when making the roux, be patient and whisk continuously to avoid lumps. Slowly incorporating the milk will result in a smooth and creamy sauce that binds the layers together beautifully.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a good alternative to butternut squash.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can provide a similar creamy consistency in the lasagna.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor, making it a good alternative to mozzarella.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and salty flavor, which can replace parmesan cheese effectively.

• no-boil lasagna noodles - Substitute with regular lasagna noodles: Regular lasagna noodles can be pre-cooked before assembling the lasagna, serving as a substitute for no-boil noodles.

• fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities to replace fresh sage, providing a similar earthy flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller amounts to avoid overpowering the dish.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can provide a similar creamy texture without altering the flavor significantly.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though it should be used in smaller quantities.

• nutmeg - Substitute with cinnamon: Cinnamon can provide a warm, slightly sweet flavor similar to nutmeg, though it should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it should be used in moderation to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile, making it a good alternative to black pepper.

• Allow the butternut squash and sage lasagna to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the lasagna soggy.

• For short-term storage, transfer the lasagna to an airtight container. Store it in the refrigerator for up to 3-4 days. This keeps the flavors fresh and the texture intact.

• If you plan to store individual portions, cut the lasagna into serving sizes and wrap each piece tightly with plastic wrap. Place the wrapped pieces in a resealable plastic bag or an airtight container before refrigerating.

• For long-term storage, freezing is an excellent option. First, line a baking sheet with parchment paper and place the cooled lasagna pieces on it. Freeze them for 1-2 hours until they are firm. This prevents the pieces from sticking together.

• Once the lasagna pieces are firm, wrap each piece tightly with plastic wrap and then with aluminum foil. This double wrapping helps to prevent freezer burn and maintain the lasagna's quality.

• Label each wrapped piece with the date and contents before placing them in a resealable freezer bag or an airtight container. Store in the freezer for up to 2-3 months.

• When ready to enjoy, thaw the lasagna in the refrigerator overnight. This gradual thawing helps to maintain the texture and flavor of the butternut squash and sage layers.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed lasagna in an oven-safe dish, cover with foil, and bake for 20-25 minutes until heated through. Remove the foil during the last 5 minutes to allow the top to become golden and bubbly.

• For a quicker option, you can reheat individual portions in the microwave. Place a piece of lasagna on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until heated through. Be sure to check the temperature to ensure it's evenly warmed.

• If you find the lasagna has dried out slightly during storage, add a splash of milk or a dollop of ricotta cheese before reheating to restore moisture and creaminess.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover butternut squash and sage lasagna in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the lasagna is heated through and bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the lasagna on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir if necessary. Continue heating in 1-minute intervals until thoroughly warmed.

• Stovetop Method:

  1. Cut the lasagna into smaller pieces for even heating.
  2. Place the pieces in a skillet over medium-low heat.
  3. Add a splash of milk or water to the skillet to create steam and prevent sticking.
  4. Cover the skillet with a lid and heat for 10-15 minutes, stirring occasionally, until the lasagna is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the lasagna in the air fryer basket, ensuring it is not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. For a crispy top, increase the temperature to 375°F (190°C) for the last 2 minutes.

• Steam Oven Method:

  1. Preheat your steam oven to 212°F (100°C).
  2. Place the lasagna in a steam oven-safe dish.
  3. Steam for 15-20 minutes, or until the lasagna is heated through.
  4. For a golden top, switch to a convection setting for the last 5 minutes.

• Oven: used to roast the butternut squash and bake the lasagna.

• Baking sheet: for roasting the cubed butternut squash.

• Parchment paper: to line the baking sheet for easy cleanup.

• Saucepan: to make the roux and milk sauce.

• Whisk: for mixing the roux and milk to ensure a smooth sauce.

• Mixing bowl: to combine the ricotta, sage, and garlic mixture.

• Measuring cups: to measure out the ricotta, mozzarella, parmesan, and milk.

• Measuring spoons: to measure the olive oil, flour, and seasonings.

• Knife: for chopping the butternut squash and sage.

• Cutting board: to provide a surface for chopping ingredients.

• Garlic press: for mincing the garlic cloves.

• Baking dish: to assemble and bake the lasagna.

• Aluminum foil: to cover the lasagna while baking.

• Spatula: for spreading the ricotta mixture and layering the ingredients.

• Grater: to grate the parmesan cheese.

• Tongs: to handle the roasted butternut squash.

• Cooling rack: to let the lasagna rest after baking.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can skip the roasting step on the day of assembly.

Use pre-shredded cheese: Opt for pre-shredded mozzarella and parmesan to save time on grating.

Ready-made sauce: Use a store-bought béchamel sauce instead of making your own to cut down on preparation time.

Assemble ahead: Assemble the lasagna the night before and store it in the fridge. Just pop it in the oven when you're ready to bake.

Chop in bulk: Chop the sage and garlic in bulk and store them in airtight containers for quick access.