Numeric amounts are based on 6 servings; text such as “to taste” stays the same.
Rolling the noodles makes these squash lasagna portions easy to serve without slicing a large casserole. Cook the noodles just until flexible, and let the squash filling cool slightly before mixing in the ricotta.
Ingredients
12 lasagna noodles
1 1/2 pounds peeled butternut squash, cut into 1-inch cubes
2 tablespoons olive oil, divided
3/4 teaspoon fine salt, divided
1/2 teaspoon black pepper
1 cup whole-milk ricotta
1 large egg
1/2 teaspoon ground nutmeg
1 cup low-sodium vegetable broth
1/2 cup heavy cream
1 tablespoon chopped fresh sage
1/2 cup grated Parmesan, divided
Directions
Heat the oven to 400°F. Toss the squash with 1 tablespoon oil, 1/2 teaspoon salt, and pepper. Roast on a lined pan for 25 to 30 minutes, until fork-tender.
Cook the lasagna noodles in salted water according to package directions until flexible. Drain and lay flat on a lightly oiled tray.
Mash the squash. Stir in ricotta, egg, nutmeg, and 1/4 cup Parmesan.
Whisk the broth, cream, sage, remaining salt, and remaining oil. Spread half the sauce in a 9-by-13-inch baking dish.
Spread about 1/4 cup filling over each noodle, roll loosely, and arrange seam-side down. Pour the remaining sauce around and over the rolls. Cover with foil.
Bake for 20 minutes. Uncover, sprinkle with remaining Parmesan, and bake for 10 to 12 minutes, until bubbling and hot in the center. Rest 5 minutes before serving.
Recipe notes
Variations
Use frozen squash cubes, thawed and patted dry, to save prep time. Replace sage with thyme, or use vegetable broth and omit the cream in favor of 3/4 cup milk thickened with 1 teaspoon flour.
Storage and reheating
Refrigerate leftovers covered and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the middle. Assemble the rolls one day ahead and bake when needed.
Rolling the noodles makes these squash lasagna portions easy to serve without slicing a large casserole. Cook the noodles just until flexible, and let the squash filling cool slightly before mixing in the ricotta.
Serves: 6 Prep: 25 minutes Cook: 50 minutes
Ingredients
12 lasagna noodles
1 1/2 pounds peeled butternut squash, cut into 1-inch cubes
2 tablespoons olive oil, divided
3/4 teaspoon fine salt, divided
1/2 teaspoon black pepper
1 cup whole-milk ricotta
1 large egg
1/2 teaspoon ground nutmeg
1 cup low-sodium vegetable broth
1/2 cup heavy cream
1 tablespoon chopped fresh sage
1/2 cup grated Parmesan, divided
Method
Heat the oven to 400°F. Toss the squash with 1 tablespoon oil, 1/2 teaspoon salt, and pepper. Roast on a lined pan for 25 to 30 minutes, until fork-tender.
Cook the lasagna noodles in salted water according to package directions until flexible. Drain and lay flat on a lightly oiled tray.
Mash the squash. Stir in ricotta, egg, nutmeg, and 1/4 cup Parmesan.
Whisk the broth, cream, sage, remaining salt, and remaining oil. Spread half the sauce in a 9-by-13-inch baking dish.
Spread about 1/4 cup filling over each noodle, roll loosely, and arrange seam-side down. Pour the remaining sauce around and over the rolls. Cover with foil.
Bake for 20 minutes. Uncover, sprinkle with remaining Parmesan, and bake for 10 to 12 minutes, until bubbling and hot in the center. Rest 5 minutes before serving.
Variations
Use frozen squash cubes, thawed and patted dry, to save prep time. Replace sage with thyme, or use vegetable broth and omit the cream in favor of 3/4 cup milk thickened with 1 teaspoon flour.
Storage and reheating
Refrigerate leftovers covered and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the middle. Assemble the rolls one day ahead and bake when needed.
Rolling the noodles makes these squash lasagna portions easy to serve without slicing a large casserole. Cook the noodles just until flexible, and let the squash filling cool slightly before mixing in the ricotta.
Serves: 6 Prep: 25 minutes Cook: 50 minutes
Ingredients
12 lasagna noodles
1 1/2 pounds peeled butternut squash, cut into 1-inch cubes
2 tablespoons olive oil, divided
3/4 teaspoon fine salt, divided
1/2 teaspoon black pepper
1 cup whole-milk ricotta
1 large egg
1/2 teaspoon ground nutmeg
1 cup low-sodium vegetable broth
1/2 cup heavy cream
1 tablespoon chopped fresh sage
1/2 cup grated Parmesan, divided
Method
Heat the oven to 400°F. Toss the squash with 1 tablespoon oil, 1/2 teaspoon salt, and pepper. Roast on a lined pan for 25 to 30 minutes, until fork-tender.
Cook the lasagna noodles in salted water according to package directions until flexible. Drain and lay flat on a lightly oiled tray.
Mash the squash. Stir in ricotta, egg, nutmeg, and 1/4 cup Parmesan.
Whisk the broth, cream, sage, remaining salt, and remaining oil. Spread half the sauce in a 9-by-13-inch baking dish.
Spread about 1/4 cup filling over each noodle, roll loosely, and arrange seam-side down. Pour the remaining sauce around and over the rolls. Cover with foil.
Bake for 20 minutes. Uncover, sprinkle with remaining Parmesan, and bake for 10 to 12 minutes, until bubbling and hot in the center. Rest 5 minutes before serving.
Variations
Use frozen squash cubes, thawed and patted dry, to save prep time. Replace sage with thyme, or use vegetable broth and omit the cream in favor of 3/4 cup milk thickened with 1 teaspoon flour.
Storage and reheating
Refrigerate leftovers covered and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the middle. Assemble the rolls one day ahead and bake when needed.
