Autumn Squash Lasagna

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  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 pound sliced mushrooms
  • 2 garlic cloves, minced
  • 2 1/2 tablespoons rubbed sage
  • 3 cups cooked, mashed squash (butternut, hubbard, acorn, pumpkin or kabocha)
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 large eggs
  • 1/2 teaspoon each salt and pepper
  • 1/2 - 1 cup vegetable or chicken broth
  • 1 (8-ounce) package oven-ready (no-boil) lasagna noodles
  • 1 pound fontina cheese
  • 2 cups grated mozzarella or pizza cheese blend
  • Pinch red pepper flakes (optional)


Preheat oven to 375˚F. In a large skillet, heat 1 tablespoon oil and sauté onion, mushrooms and garlic until onions and mushrooms are tender. Stir in sage and transfer to a large mixing bowl.  Add squash, ricotta, Parmesan, garlic, eggs, salt and pepper. Add broth to achieve consistency of a thick sauce. Spray a 9x13-inch baking dish with non-stick cooking spray. Spread a small amount of squash mixture in bottom of pan and top with noodles. Top with 1/2 of squash mixture and 1/2 of cheese. Add another noodle layer, followed by squash mixture. Top with cheese.

Bake, covered, for 35 minutes. Remove cover and bake for an additional 10-15 minutes, or until bubbly and lightly browned

Recipe from Central Market Poulsbo - Culinary Resource Center
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