We’ve been in Madison now for two weeks. I can hardly believe it. It’s been crazy busy since we got here. Kids started school and I’ve been unpacking, cleaning, getting to know our new city and new friends.
We’ve had a very warm welcome from all of our neighbors. Went to our first cocktail party get together for my husband’s new job on Friday and Saturday night we hosted our very first dinner party! I was a bit excited and ambitious and planned an extensive menu. Everything was absolutely delicious but Mother Nature was not on my side. Rain all day and it looked like it was 9pm at 3pm. Hence, the horrible photos. No natural light anywhere.
Regardless of how this lasagna looks, it tasted delicious. Roasted butternut squash in browned butter with sage and layers upon layers of ricotta, mozzarella and parmesan. This lasagna was fabulous.
My husband later told me, “This was the best vegetarian lasagna you have made!” And even though I had to make something completely different for my kids, I would make this again in a heartbeat. In fact, I probably will be making this again very soon. I hope you enjoy!
Roasted Butternut Squash Lasagna
Ingredients
- 2 large butternut squashes about 2 pounds each, halved lengthwise and seeded
- 2-3 tablespoons extra-virgin olive oil + more for lasagna noodles
- Coarse salt and freshly ground pepper
- Store bought dried Lasagna Noodles; cooked you will only use 3/4 of the package
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 cups shredded mozzarella cheese
- 2 cups freshly grated or shredded Parmesan cheese; split
- a pinch of nutmeg
- 2 tablespoons unsalted butter
- 4-5 fresh sage leaves
Instructions
- Preheat oven to 400 degrees. Drizzle butternut squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, for about 45 minutes to 1 hour. Let cool. Scoop soft, roasted flesh from skins, and mash together by hand with a fork. Set aside.
- Cook the lasagna noodles according to package directions. Drain and set aside, drizzling olive oil in between each lasagna noodle so as not to stick together.
- Reduce the oven temperature to 375 degrees. In a large mixing bowl, combine the ricotta, heavy cream, egg yolks, mozzarella, 1 cup of the parmesan and a pinch of nutmeg. Mix together and season with salt. Set aside.
- Melt the butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add the fresh sage, and cook until light gold and crisp at edges, 3 to 4 minutes. Remove the crispy sage leaves and set aside (do not discard). Mix in the roasted butternut squash and begin to assemble your lasagna.
- To assemble the lasagna: Spread 3/4 cup of the ricotta mixture in your baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle remaining cup of Parmesan (+ more if needed) over the ricotta mixture.
- Place your baking dish on a rimmed baking sheet, and bake until the cheese is golden and bubbling, for about 30 to 35 minutes. Remove from the oven and crumble the crispy sage leaves on top. Let stand for 15 minutes before slicing and serving. Enjoy!
Original Recipe from Martha Stewart.
Today’s Sunday Supper is all about all types of winter squash . . so you definitely have to check out this list of delicious recipes! Butternut squash, Acorn squash, spaghetti squash, pumpkin. . you name it, it’s here!! Heather from Girlichef.com is hosting so you know today is going to be fabulous . . enjoy!
Breakfasts and Breads
- Maple Butternut Squash Donuts from Mess Makes Food
- Pumpkin Sweet Rolls from Basic N Delicious
- Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
Appetizers, Starters, and Condiments
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut Squash Soup from That Skinny Chick Can Bake
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
Main Dishes
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
Side Dishes
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted Acorn Squash from The Urban Mrs
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
Desserts
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Pumpkin Pie Crumb Bars from Pies and Plots
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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Paula @ Vintage Kitchen Notes says
November 17, 2013 at 4:44 amOMG Alice, you already have friends and threw a dinner party! That’s amazing and I’m so glad you’re settling finally. That menu is wonderful, what a great way to get to know people, with lasagna! Perfect idea my friend. I’m pinning this recipe!
hipfoodiemom says
November 17, 2013 at 8:42 amPaula,
This was the one friend (the one and only person I know in Madison) :). I cooked enough food for a small village. Just got a little carried away 🙂 . . but yes!! you must try this lasagna. . it IS delicious!!
hipfoodiemom says
November 17, 2013 at 8:43 amthe one person I KNEW before moving here 🙂
Renee says
November 17, 2013 at 6:04 amIt is a wonderful vegetarian lasagna. I’m sure even my husband who is a die-hard “gotta be traditional meat sauce lasagna” would enjoy this one.
Jennifer @ Peanut Butter and Peppers says
November 17, 2013 at 8:21 amUmmm, yum!! This is so cheesy and beautiful looking! What a great lasagna!!
30A EATS says
November 17, 2013 at 9:12 amThe squash recipes in our Sunday Supper this week are amazing and I love your lasagna!
Heather // girlichef says
November 17, 2013 at 9:36 amThat is high praise – and I don’t doubt it, it sounds amazing Alice! Hooray for being in the Midwest ;). This is going on my to-try-reallyreallysoon list!
hipfoodiemom says
November 17, 2013 at 9:44 amHeather, this lasagna is seriously fabulous. . I hope you DO try it! 🙂
Wendy (The Weekend Gourmet) says
November 17, 2013 at 9:42 amI want a slice of this…like now…for breakfast!
Shannon R says
November 17, 2013 at 12:06 pmWhat a beautiful looking recipe! Thanks for sharing.
Laura Dembowski says
November 17, 2013 at 2:50 pmI know – it’s so interesting to plan recipe making around the weather! This looks and sounds like a very comforting meal!
Liz says
November 17, 2013 at 3:09 pmI’m so glad you’re enjoying your new home! Sounds like you’re fitting in just perfectly…not a bit surprised! And your lasagna sounds amazing!
Tara says
November 17, 2013 at 3:28 pmI love a good vegetarian lasagna and I know yours would be divine, love everything in there!!
Lane @ Supper for a Steal says
November 17, 2013 at 3:30 pmWow this looks delicious! Sounds like you moved to a great place, already meeting a bunch of people. I still barely know my neighbors and have lived in my house for over a year.
hipfoodiemom says
November 17, 2013 at 10:25 pmThank you, Lane! I think it goes both ways. . I’m pretty social and like to do stuff and go out. . so I keep myself busy and plan things and do things with people. . but I am glad that we moved here before the winter. Everyone has told me that people stay in their houses in the winter and people are less social, come winter time. 🙂
Sarah says
November 17, 2013 at 4:41 pmLooks like a perfect hearty supper!
The Wimpy Vegetarian says
November 17, 2013 at 6:09 pmI am so impressed with you already having a dinner party!! And this dinner looks wonderful. I’ve been wanting to do a butternut lasagna, and now I’ve got the perfect recipe thanks to you!
hipfoodiemom says
November 17, 2013 at 8:22 pmoh hooray!! Let me know how it turns out for you! I loved this. .
The Wimpy Vegetarian says
November 17, 2013 at 6:11 pmIn fact, holy s***, I have all the ingredients. I think I’ll make it for dinner tonight. Yay!!!
Dorothy at Shockingly Delicious says
November 17, 2013 at 7:28 pmI am in awe of you for throwing a dinner party 2 weeks after moving — ANYWHERE, much less across the country. You go, girl.
hipfoodiemom says
November 17, 2013 at 10:22 pmhaha, thank you Dorothy!
kathia Rodriguez says
November 17, 2013 at 10:49 pmGenious!!! Lasagna and squash together is just amazing.
The Wimpy Vegetarian says
November 18, 2013 at 8:05 amMade it last night for dinner and it was so good! I added a little blue cheese, but only a little. More out of curiosity and needing to use it than anything else. Such a great comfort dinner for a Sunday night. Thanks! 🙂
hipfoodiemom says
November 18, 2013 at 12:09 pmHooray!!!
Kim@Treats & Trinkets says
November 18, 2013 at 9:12 amLOVE the addition of browned butter and sage. Because they’re totally besties with butternut squash, and now I’m drooling over this lasagna.
hipfoodiemom says
November 18, 2013 at 12:08 pmYES! totally agree . . definitely BFF’s. . 🙂
Sunithi says
November 18, 2013 at 12:01 pmOoh, this looks so good. I could bite into it now! Love all the creamy flavors going on. Great pics !!
hipfoodiemom says
November 18, 2013 at 12:09 pmThank you!!
Family Foodie says
November 18, 2013 at 12:29 pmI love this veggie lasagna… it looks amazing! I’m going to have to make this soon.
Shaina says
November 18, 2013 at 1:33 pmLasagna is the perfect dish to make for a dinner party, and yours looks great!
Soni says
November 18, 2013 at 5:56 pmGlad that you’re settling down nicely :)Your Lasagna looks and sounds amazing!Love the butternut squash with the sage and cheese mixture!Yummy!
Laura says
November 19, 2013 at 9:37 amI saw a recipe for squash lasagna and even pinned it to try later but I still haven’t tried it yet. I think this is a perfect idea for my family reunion next week as my sister is vegetarian.
Katie says
November 19, 2013 at 12:18 pmI have to say – I love love love butternut squash in lasagna! I can see why it was such a hit…
Brianne @ Cupcakes & Kale Chips says
November 20, 2013 at 4:56 amThis sounds amazing. And with all that cheese (plus he does love squash), my little guy would devour half of the pan.
Cindys Recipes and Writings says
November 20, 2013 at 5:11 amI think it looks delicious, Alice. Very festive perfect for fall!
Nancy @ gottagetbaked says
November 20, 2013 at 1:15 pmI can’t believe how many of your neighbours have been bringing you delicious food! I feel like in my city, my neighbours would rather spit on me than bring me a plate of cookies. I’m glad you’re getting to know the people in your city and it seems like they’re all super nice. I’m in love with this squash lasagna! Tony’s not a big fan of squash but if I layer it between lasagna noodles and cheese/heavy cream, I think even he would be a convert!
hipfoodiemom says
November 21, 2013 at 9:24 amNance! yes, you’ve got to try this . . Tony won’t even notice it. . and hopefully with all the other flavors. . esp the browned butter and sage, hopefully the butternut squash that he does taste will be like a symphony in his mouth. . ok corny but you know what I mean! 😛 (even Paul, who only likes meat lasagna liked it!)
hipfoodiemom says
November 21, 2013 at 9:26 amoh and YES! even I was quite surprised that the doorbell kept ringing. . very nice way to be welcomed into the neighborhood! I equate this to being in the Midwest and being in a tight-knit family community. It’s a small town feel. . slower pace. . etc. . so far, it’s been great! 🙂