No Boil Butternut Squash Sheet Pan Lasagna

• 분량: Serves 6-8
• 총 시간: 1 hour 32 minutes

재료

2 large butternut squash, halved and deseeded

2 medium onions, each roughly cut into 6 wedges

3 tbsp olive oil

1 tsp nutmeg

2 ½ tsp salt

1 ½ cup heavy cream or full fat milk

4 sprigs thyme

8 sage leaves

28 ounces whole ricotta

¾ cup grated Parmigiano Reggiano

3 tbsp fresh chopped parsley

1 egg

1 lb dry lasagna

10 ounces of shredded mozzarella

방향

Preheat oven to 375F

Grab 2 baking sheets and line them with parchment paper. Place 2 squash halves and 1 chopped onion onto each baking sheet. Coat each tray of veggies with 1 ½ tbsp of olive oil. Season each tray of veggies with ½ tsp nutmeg, and ½ tsp salt. Roast for 35 minutes and remove the onions. Continue to roast the squash for 25 more minutes or until the squash is flesh is very tender.

While the squash roasts add the heavy cream to a blender and bring to a low simmer. Turn off the heat, add the thyme and sage and set aside.

To prep the ricotta filling, add the ricotta, grate parm, ½ tsp salt, egg and parsley to a large bowl and mix well.

Remove the thyme and sage from the heavy cream and then add it to a blender along with the 1 tsp salt, roasted onions and the flesh of the squash. Blend until creamy and smooth.

Add ⅓ of the butternut squash sauce to a 15x11 baking sheet. Lay 6 of the dry lasagna noodles down. Top the noodles with dollops of ricotta mixture (you should use ½ the ricotta mixture) then top with another 6 lasagna noodles.

Top with ½ of the remaining sauce and repeat the noodle & ricotta layering again.

Top with the remaining sauce, cover with aluminum foil (make sure it is sealed around the edges) and bake for 40 minutes then remove from oven, top with mozzarella and bake for 15-20 minutes more or until the mozzarella has melted and is a deep golden brown.

Serve warm and enjoy!