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Winter Lasagna

Butternut squash lasagna

Yield: 7-9 Servings
Total time: 2 hours


  • Small butternut squash (4 cups, roasted)
  • 1/2 a sweet onion, sliced into big wedges
  • 1 teaspoon olive oil 

Mushroom Filling:

  • 2 tablespoons olive oil or butter
  • 1 1/2 lb. mushrooms, sliced (mix of mushrooms)
  • 1/2 onion, diced
  • 4 garlic cloves, chopped
  • 2 tablespoons fresh chopped sage
  • 1/2 teaspoon salt
  • 2 cups baby spinach.

Ricotta Mixture:

  • 1 lb ricotta cheese
  • one egg
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Butternut Puree:

  • 3 tablespoons olive oil
  • 3–6 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 1 /2 cups grated mozzarella cheese
  • 1/2 cup parmesan
  • lasagna noodles (uncooked)
  • Arugula for garnish


1. Preheat oven to 425 F. Roast the butternut squash with sliced onions on the side, drizzle olive oil in the onions. Cook the butternut squash until fork-tender, about 30-40 minutes. Let cool. Cut in half, scoop out the seeds and drizzle it with a little olive oil.

2. Lower oven to 375 F.

3. Mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms, onions and salt, and sauté over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, toss in some spinach at the end. Taste and make sure the filling has enough salt and pepper.

4. Ricotta: Using a fork, mix the ricotta cheese with the egg, nutmeg and salt.

5. Sauce: When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper, and garlic powder. Puree until very smooth. You will need at least 3 1/2 cups pureed and you want it to have a sauce, like a marinara sauce, consistency. For this you can add water if needed.

6. Assemble the lasagna. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with lasagna noodles. Add half of the ricotta mixture and spread out evenly. Top with half of the cooked mushrooms. Sprinkle with ½ cup grated mozzarella and a couple of tablespoons of parmesan cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top). Add the remaining mushrooms and all the good bits (onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple of tablespoons parmesan cheese. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese.

7. Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly.

8. Garnish with the arugula.