Butternut squash is one of my top 5 favorite foods. And pasta is one of my top 5 favorite foods. So what happens when you combine them? You get a taste explosion in your mouth! And you get a really happy Julia! This is an amazing dish to prepare in the fall when the weather is starting to cool down and fall is starting to poke it’s head through. Although, I make this dish year round. So really, you can make it anytime. But just be sure you make it in the fall. When the squash is in season and at the peak of taste!

This will feed a crowd. About 12 people to be exact. Serve with a salad and you are all set!

Ingredients:
3 cups butternut squash cubes
2 cans (15 ounces) butternut squash puree, or pumpkin puree
1/2 cup chicken stock (or vegetable stock)
2 tablespoon olive oil
1 tbsp sherry vinegar
3/4 cup sage leaves (julienned), divided
1/2 cup basil, julienned
1/4 cup butter
1 small yellow onion, diced
2 tbsp minced garlic (2 cloves)
salt and pepper to taste
1/2 cup milk
pinch nutmeg
pinch cinnamon
2 tbsp brown sugar
salt and pepper to taste
12 lasagna noodles (cooked)
3 eggs
24 ounces low fat ricotta cheese
3 cups mozzarella cheese (grated)
1 cup grated parmigiano reggiano (grated)
Handful of chopped basil (garnish)

Directions:
Toss the butternut squash cubes with the olive oil, sherry vinegar, 1/2 cup sage, salt and pepper.
Roast in a preheated 400F oven until caramelized, about 30 minutes, tossing after 15 minutes.

Melt the butter in a sauce pan.
Add the onions and saute until tender, about 5-7 minutes.

Add the garlic and and 1/4 cup sage, saute until fragrant, about 1 minute.
Add in the canned butternut squash and mix while cooking until it is bubbling.
Stir in the milk, chicken stock and season with nutmeg, salt and pepper and heat until it thickens. Remove from heat and set aside.
Mix the ricotta, eggs, 1 1/2 cup mozzarella, 1/2 cup parmesan and basil in a bowl.

Spread 1/3 of the butternut squash sauce on the bottom of a 9×13 inch baking pan.
Add a layer of 1/3 of the lasagna noodles.
Spread a thin layer of butter nut squash sauce on the noodles
sprinkle with 1/2 of the roasted butternut squash cubes.
Spread 1/2 of the ricotta mixture on top of the butternut squash cubes..
Sprinkle with 1/3 cup mozzarella.
Add a layer of lasagna noodles.
Repeat the process until you finish with the 3rd layer of noodles
On the top layer, spread the rest of the butternut squash sauce
Sprinkle with remaining mozzarella and the parmigiano reggiano.

Bake in a preheated 350F oven until golden brown on top and bubbling, about 45 minutes.

Sprinkle with chopped basil as the garnish and cut into 12 pieces and serve.

Look at the layers, perfect! You can see the first layer of sauce, all the way to the top layer of crusty bubbling cheese, perfection!