Description
A rich and comforting twist on classic lasagna featuring tender pasta layered with silky roasted butternut squash sauce, ricotta, mozzarella, and Parmesan, then finished with creamy burrata, crispy sage, candied pecans, and warm hot honey.
Ingredients
For the Butternut Squash Sauce:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
3 cloves garlic, minced (9 g)
1 tsp dried thyme (1 g)
1/2 tsp ground nutmeg (1 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
1/2 cup vegetable broth (120 ml)
1/2 cup heavy cream (120 ml)
For the Lasagna:
12 lasagna noodles (240 g)
2 cups shredded mozzarella cheese (200 g)
1 cup grated Parmesan cheese (100 g)
8 oz burrata cheese, torn into pieces (225 g)
1/2 cup ricotta cheese (125 g)
1/4 cup fresh sage leaves (10 g)
2 tbsp olive oil (30 ml)
For the Candied Pecans:
3/4 cup pecan halves, roughly chopped (85 g)
2 tbsp maple syrup (30 ml)
1 tbsp unsalted butter (14 g)
1/4 tsp ground cinnamon (0.5 g)
Pinch of salt
For the Hot Honey:
1/3 cup honey (113 g)
1–2 tsp crushed red pepper flakes (2–4 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, minced garlic, dried thyme, nutmeg, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelized around the edges.
2. Transfer the roasted squash to a blender or food processor. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. Taste and adjust the seasoning if needed. The sauce should be thick enough to coat the noodles while remaining easy to spread.
3. Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a clean surface or baking sheet so they do not stick together.
4. Melt the butter in a skillet over medium heat. Add the chopped pecans, maple syrup, cinnamon, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until glossy and lightly caramelized. Transfer to parchment paper and let cool completely.
5. Heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds, until crisp and fragrant. Carefully transfer to a paper towel-lined plate.
6. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of butternut squash sauce over the bottom of a 9×13-inch (23×33 cm) baking dish. Add a layer of lasagna noodles, followed by squash sauce, ricotta, mozzarella, and Parmesan.
7. Continue layering the noodles, squash sauce, ricotta, mozzarella, and Parmesan until all the ingredients are used. Finish with a generous layer of squash sauce, mozzarella, and Parmesan.
8. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden, bubbling, and lightly browned around the edges.
9. While the lasagna finishes baking, gently warm the honey, crushed red pepper flakes, and fresh lemon juice in a small saucepan over low heat for 2–3 minutes. Do not allow the mixture to boil.
10. Remove the lasagna from the oven and let it rest for 10–15 minutes. Tear the burrata into pieces and scatter it over the top.
11. Finish with the candied pecans and crispy sage, then drizzle with the warm hot honey just before serving.
Notes
Roast the butternut squash until it develops lightly caramelized edges for a deeper and sweeter sauce. Blend the squash sauce thoroughly until completely smooth for the best texture. Lay cooked lasagna noodles separately after draining to prevent them from sticking together. Allow the candied pecans to cool completely on parchment so the coating becomes crisp. Fry the sage briefly because it only needs 30–60 seconds to become crisp and fragrant. Let the finished lasagna rest for 10–15 minutes before serving so the layers settle and are easier to portion. Add the burrata just before serving for the creamiest texture. Drizzle the hot honey over the lasagna immediately before serving. The roasted squash sauce can be prepared ahead and refrigerated until ready to assemble. Bring it close to room temperature before layering. Candied pecans can also be prepared ahead and stored in an airtight container separately from the lasagna. Fresh mozzarella can be used instead of burrata if needed. Use 1 teaspoon of crushed red pepper flakes for a milder hot honey or up to 2 teaspoons for more heat. Serve with a simple green salad or lightly dressed leafy salad for a fresh contrast to the creamy lasagna.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian