- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- ¼ cup fresh sage, minced
- 1 (15-oz) can butternut squash (or pumpkin) puree
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 cup milk
- 1½ cups low-sodium vegetable broth
- 8 oz dried lasagna noodles
- 8 oz ricotta cheese
- 1½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Salt and pepper, to taste
- Fresh sage, for serving
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for a few minutes or until it is softened and translucent.
- Add the garlic and sage and cook for another minute.
- Add the squash/pumpkin and spices and stir to combine. Slowly whisk in the milk and broth. Season, to taste, with salt and pepper. Bring the mixture to a simmer.
- Break the lasagna noodles into 2-inch pieces and add them to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, or until the noodles are tender and the sauce has thickened, about 15-20 minutes.
- Dollop the ricotta cheese all over the surface, stirring it into the sauce in a few places (not all the way, though! You want larger dollops of the ricotta throughout).
- Sprinkle the mozzarella and parmesan cheeses evenly over the top and cover the pan so that the cheese can start to melt.
- Place the skillet, uncovered, in the oven and broil for 1-2 minutes or until the cheese is gooey, melted, and golden brown in spots.
- Garnish with additional sage and serve.
- If you cannot find canned squash puree, feel free to sub with a can of pumpkin puree, OR make your own.
- To make your own, roast 2 cups of cubed/peeled/seeded butternut squash with a drizzle of olive oil and pinch of salt in a 375°F oven for 25-30 minutes or until soft and caramelized in spots.
- Puree the squash until smooth in your food processor. Follow the lasagna recipe above, subbing the canned puree with the homemade.