Butternut Squash and Fried Sage Lasagna

8-12 servings | Prep Time: 45 minutes | Cook Time: 1 hour 30 minutes

Ingredients:

For the Squash Puree:

 

For the Bechamel:

 

For the Assembly and Topping:

 

For the Fried Sage Leaves:

Cozy up with our Butternut Squash Lasagna

Rich and full of flavor, this make-ahead dinner combines puree of butternut squash with a creamy béchamel sauce made from Cascadia Creamery Sleeping Beauty and Darigold whole milk and butter. Topped off with parmesan and fried sage leaves, this gourmet dish has layers of delicious (and nutritious) decadence to feed the whole family.


Butternut Squash and Fried Sage Lasagna

8-12 servings | Prep Time: 45 minutes | Cook Time: 1 hour 30 minutes

Ingredients:

For the Squash Puree:

  • 1 large butternut squash (about 2 pounds), peeled, seeded, and cut into ¾” chunks
  • 2 tablespoons olive oil
  • ¼ cup Darigold Heavy Cream, divided
  • Salt and black pepper to taste

 

For the Bechamel:

 

For the Assembly and Topping:

 

For the Fried Sage Leaves:

  • ¼ cup olive oil
  • 20 fresh sage leaves
Directions:
  1. Prepare the squash puree. Preheat oven to 400℉. Line 2 large sheet pans with parchment paper.
  2. On prepared sheet pans toss together squash and oil and arrange squash in a single layer. Roast until squash is tender, 30-35 minutes.
  3. Add half of squash and 2 tablespoons cream to a food processor and puree until completely smooth. Scrape puree into a large bowl and repeat with remaining squash and cream. Season puree with salt and pepper to taste. Set aside.
  4. Prepare the bechamel. In a large saucepan melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, then add salt and pepper. Bring to a simmer, whisking frequently, and simmer until thickened, about 5 minutes. Take pan off heat and whisk in cheese. Taste and add salt if needed. Set aside.
  5. Squash puree and bechamel can be made up to 2 days ahead of time. Store tightly covered in the refrigerator.
  6. Cook lasagna noodles in a large pot of boiling salted water according to package directions. Drain well, rinse under cold water, and drain again.
  7. Assemble lasagna. Preheat oven to 375℉. Spray a lasagna pan with cooking spray.
  8. Spread a very thin layer of squash puree in the bottom of the prepared pan. Top with a layer of noodles, overlapping them slightly. Top with ⅓ of the squash puree, spreading it evenly. Spread ¼ of the bechamel over the squash. Top with a second layer of noodles, then ⅓ of the squash puree and ¼ of the bechamel. Top with a third layer of noodles, the remaining squash puree, and ¼ of the bechamel. Top with a final layer of noodles. Spread remaining bechamel on top of the lasagna, then sprinkle with Sleeping Beauty and Parmesan.
  9. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake until golden brown, 25-30 minutes more.
  10. Make the fried sage leaves while the lasagna bakes. Heat oil in a small skillet over medium heat. When the oil shimmers, add 4-6 sage leaves at a time and cook until they turn a darker shade of green (do not let them brown). Transfer to paper towels to drain, and repeat with remaining sage leaves.
  11. Let lasagna stand for 15 minutes before serving to make it easier to cut. Serve topped with sage leaves.

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