Butternut Squash & Crispy Sage White Lasagna
Butternut Squash & Crispy Sage White Lasagna. Another perfect dish for thanksgiving that’s hearty, festive, and delicious. It’s a rich and a decadent white lasagna with lots of cheese, creamy butternut squash, and sun dried tomatoes. Finally topped with pine nuts and crispy sage…you guys this one is seriously SO good and it’s perfect for the holiday season. It’s kind of addicting, so everyone is definitely going to be coming back for seconds with this cheesy, creamy, herby goodness !!
Sunday pasta, but make it thanksgiving themed because we are only about one week away. The Sunday scaries are definitely lurking today, but they don’t seem so bad because only one more full week of work before thanksgiving !!
Every year we like to share a pasta dish, specifically lasagna, for all those vegetarians out there on thanksgiving. There needs to be a main aside from the turkey, and a big pasta bake is the perfect way to fill everyone up.
This lasagna is super delicious. It’s loaded with creamy butternut squash, crispy sage, sun-dried tomatoes, and LOTS of cheese. It’s that comfort food that you need on a Sunday, but it’s also fancy enough to be served up for the holiday.
I am absolutely so so excited for thanksgiving…as you guys know it is my all time favorite holiday. And yesterday we photographed our thanksgiving table scape, so now we are only days away from the 2021 menu drop !! And we are so excited to share this years menu with you guys !!
Ingredients
4 cups butternut squash; cubed
2 tablespoons olive oil
salt and pepper
6 tablespoons butter
1 garlic clove; minced
1 tablespoon chopped sage leaves
1 teaspoon dried basil
1/4 cup flour
3 1/2 cups whole milk
1 cup shredded fontina
1 cup grated parmesan; divided
2 cups shredded provolone
2 cups ricotta
8 ounces sun-dried tomatoes; chopped
12 ounces of no boil or homemade lasagna sheets
1/3 cup toasted pine nuts
Directions
Preheat the oven 375 degrees. Grease a 9x13 inch baking dish.
On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to the oven and roast for about 30 minutes.
In a large skillet, melt the butter. Add the garlic, sage, and dried basil. Cook until the garlic smells fragrant. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk, continuing to whisk. Season with salt and pepper. Bring to a boil and stir for about 1 minute until thickened. Remove from heat and stir in the fontina and 1/2 cup of parmesan. Stir until cheese is melted and sauce is smooth. Set aside.
In a medium bowl, mash the roasted butternut squash using a fork until smooth. Stir in the provolone, ricotta, and sun-dried tomatoes. Season with salt and pepper.
Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 2 lasagna sheets. Spread with 1/2 the butternut squash mixture and another 1/4 of the cheese sauce. Place another 2 lasagna sheets on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. Add the remaining lasagna sheets and pour the remaining 1/4 of the cheese sauce over top. Top with the remaining 1/2 cup of parmesan cheese. Sprinkle with pine nuts and bake uncovered for 45 minutes or until the top has browned. Served topped with crispy sage leaves.
