A creamy, cheesy lasagna perfect for the cooler months.
Add this creamy, cheesy lasagna to your list ofdelicious make-ahead casseroles.
To bake fresh, prepare the lasagna through Step 6.
Credit:Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
It can also be reheated covered on the stovetop, or in the microwave.
2Tbsp.olive oil
1/4tsp.cayenne pepper
1/4cupbutter, plus more for greasing
2(15-oz.)
Bake until tender, about 35 minutes.
Transfer cheese mixture to a medium bowl, and stir in spinach and chopped sage; set aside.
Clean food processor bowl.
Make squash-brown butter mixture:
Add cooked squash to the clean food processor bowl.
Process until smooth, about 1 minute, stopping to scrape sides halfway through.
Add brown butter to squash, and pulse until combined, about 10 pulses.
Transfer to a bowl.
Layer lasagna:
Lightly grease a 13- x 9-inch baking dish with butter.
Spread 3/4 cup of the squash puree in bottom of prepared dish.
Arrange 3 noodles on top.
Repeat the layering process twice, beginning with noodles and ending with mozzarella.
Cover lasagna with lightly greased aluminum foil.
Thaw in refrigerator 24 hours.
Remove the plastic wrap, and cover with lightly greased foil before baking.
Bake lasagna at 400F for 30 minutes (45 minutes if baking from thawed).
Let stand 10 minutes before serving.
Garnish with additional fresh sage leaves.
Think cinnamon, ginger, nutmeg, clove, and more.
you’re free to also swap the sage with rosemary or thyme, if preferred.
you’re free to swap the fresh butternut squash with pre-cut cubes for a shortcut.
Roast from frozen as directed (the squash may need less baking time).
