Butternut Squash Lasagna
Active: 30 Min. Total: 2 hours
Serves 10 to 12
8 cups butternut squash (about 3 lbs.)
2 Tbsp. olive oil
1/4 tsp. cayenne pepper
1/4 cup butter, plus more for greasing
2 (15-oz.) containers whole-milk ricotta cheese
4 oz. Parmesan cheese, grated (about 1 cup)
3 large eggs
1/2 tsp. kosher salt
1 (15-oz.) pkg. frozen chopped spinach, thawed and drained well
1 1/2 tsp. chopped fresh sage, plus more leaves for garnish
1 (9-oz.) pkg. no-boil lasagna noodles (such as Barilla Oven-Ready Lasagne)
1 lb. fresh mozzarella cheese, shredded (about 4 cups)
Preheat oven to 400F with rack in the middle position. Toss together squash, olive oil, and cayenne pepper on a large rimmed baking sheet; spread into an even layer. Bake until tender, about 35 minutes.
Meanwhile, cook butter in a small saucepan over medium until butter browns and has a nutty aroma, 4 to 5 minutes. Remove from heat.
Process ricotta, Parmesan, eggs, and salt in a food processor until well combined, about 45 seconds. Transfer cheese mixture to a medium bowl, and stir in spinach and chopped sage; set aside. Clean food processor.
Add cooked squash to the cleaned food processor. Process until smooth, about 1 minute, stopping to scrape sides halfway through. Add brown butter to squash, and pulse until combined, about 10 pulses. Transfer to a bowl.
Lightly grease a 13 x 9 inch baking dish with butter. Spread 3/4 cup of the squash puree in the bottom of prepared dish. Arrange 3 noodles on top. Spread 1 3/4 cups of the ricotta mixture over noodles, top with 3/4 cup of the squash puree, and sprinkle with 1 1/3 cups of the mozzarella. Repeat the layering process twice, beginning with noodles and ending with mozzarella. Cover lasagna with lightly greased aluminum foil. (If desired, wrap entire freezer-safe baking dish in plastic wrap and then foil, and freeze up to 3 months. Thaw in refrigerator 24 hours. Remove plastic wrap, and cover with lightly greased foil before baking.
Place a baking sheet lined with foil on bottom of oven to catch any cheese drips. Bake lasagna at 400F for 30 minutes (45 minutes if baking from thawed). Uncover; bake until the lasagna is heated through and top is nicely browned. 20 to 25 more minutes. Let stand 10 minutes before serving. Garnish with additional fresh sage leaves.