Butternut Squash Lasagna

Cook Time: 60 min  |  Servings: 10  |  Calories: 760
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Butternut Squash Lasagna
Cook Time
60 min

This butternut squash dish is the epitome of fall comfort food with its soothing filling of Sargento® Part-Skim Ricotta Cheese and a blend of seasonings from a spice rub to sage and nutmeg. This dish is perfect for a family-style meal during the holidays.

  • 1 large (3 lb.) butternut squash, peeled, seeded and cut into 1/2-inch chunks
  • 2 Tbsp. olive oil
  • 3-1/2 Tbsp. finely chopped fresh sage leaves, divided
  • 1-1/2 Tbsp. Toasted Spice Rub*, divided (optional)
  • 2 tsp. salt, preferably finely ground gray salt
  • 1 pkg. (16 oz.) lasagna noodles
  • 2 cups (15 oz.) Sargento® Whole Milk or Part-Skim Ricotta Cheese
  • 2 large eggs
  • 2 tsp. nutmeg, preferably freshly grated, divided
  • 6 cups (1-1/2 lbs.) Sargento® Shredded 6 Cheese Italian, divided
  • 6 Tbsp. butter
  • 8 cups whole milk
  • 2 tsp. minced garlic
  • 6 Tbsp. flour
  1. Toss squash with olive oil, 1-1/2 tablespoons sage, 1 teaspoon salt and 1 tablespoon spice rub; spread in a single layer on a foil-lined 15 x 10-inch jelly roll pan. Bake in preheated 400°F oven until tender, about 50 minutes, stirring at least once. Transfer to a food processor; process until smooth.
  2. Meanwhile, cook lasagna noodles in salted water according to package directions. Drain; rinse with cold water and arrange in a single layer on wax paper.
  3. Combine Ricotta cheese, eggs and 1 teaspoon nutmeg in a large bowl. Stir in 1 cup shredded cheese; set aside.
  4. For sauce, melt butter in a large saucepan over medium-high heat. Add garlic and remaining 2 tablespoons sage; cook and stir 30 seconds. Add flour, cook and stir until well combined. Whisk in milk and remaining spice rub and salt; bring to a boil, whisking frequently. Reduce heat; simmer sauce 8 minutes or until slightly thickened, whisking frequently.
  5. Stir pureed squash into Ricotta cheese mixture. Spread evenly over lasagna noodles, leaving a 1/2-inch border at one short end of each noodle (about 1/4 cup mixture per noodle). Sprinkle 2-1/2 cups shredded cheese over all (2 tablespoons per noodle). Roll up each noodle, starting at the end without the border. Place rolls seam-side down in two buttered 13 x 9-inch glass baking dishes. Pour sauce evenly over rolls; top with remaining 1-1/2 cups shredded cheese.**
  6. Bake at 375°F, uncovered, 50 to 55 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving so sauce thickens.

Serving Size 10

Calories 760

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 38.10g 60%
Sat. Fat 19.80g 108%
Mono Unsat. Fat 10.90g
Poly Unsat. Fat 1.80g
Cholesterol 136mg 46%
Sodium 1156mg 49%
Total Carbohydrate 73g 24%
Dietary Fiber 4g 16%
Sugars 0g
Protein 36g
Vitamin A 1630RE
Vitamin C 29mg 48%
Calcium 888mg 88%
Iron 3mg 17%