Butternut Squash Deconstructed Lasagna
| 1 min read
Total Time:
1 hour
Prep Time:
10 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
8 sheets lasagna
1 head garlic
4 tbsp olive oil, divided
Salt and pepper to taste
11⁄2 cup butternut squash, cubed
fresh sage leaves, divided
1 tbsp fresh thyme
Red pepper flakes to taste
1⁄3 cup ricotta
4 cup cooked pasta, preferably rigatoni or bucatini
1⁄4 cup parmesan cheese, grated
1⁄2 cup pasta water
1 cup pesto
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the top of the garlic head and place on a foil-lined sheet. Drizzle olive oil, and salt and pepper on top of the garlic and wrap in foil.
Step 3
On a lined baking sheet, place wrapped garlic, squash, 5 sage leaves and thyme. Drizzle 2 tablespoons of olive oil, a pinch of red pepper flakes, and salt and pepper to taste on top. Roast for 20 minutes, flip butternut squash and roast for another 15-20 minutes, or until tender.
Step 4
While the squash roasts, make fried sage leaves. Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Allow to crisp up for about 30 seconds, then remove them with a slotted spoon or tongs. Place sage leaves on a plate lined with paper towels then place on top of pasta when ready to serve.
Step 5
While squash roasts, cook pasta according to package instructions in a wide pan or deep pot. Be sure to reserve plenty of pasta water.
Step 6
Add ricotta and roasted ingredients to a blender. Blend until smooth. Add pasta water to get the sauce to desired texture. Add salt and pepper as needed.
Step 7
Prepare the deconstructed lasagna by layering the pasta with the butternut squash and pesto sauces. Top with parmesan and crispy sage.
