Butternut Squash Lasagna

Tis' the season for all things butternut squash. Disclaimer, I didn't actually make stacks with that many layers, the pic is two pieces on top of one another. Just tryin' to keep it real with ya! Also,  you could sub slices of squash or zucchini if you're going for a low-carb or gluten free version.

Also, I did not start with actual whole squashes. My local grocery store (Heinen's) sells squash that's already been peeled and cubed, THANK GOD - and I'm pretty sure it was more than just one squash because there was a lot. It's kind of a b*tch to peel and cube one of those things - definitely something you have to be in the mood to do.

I was thinking about adding in a layer of kale or spinach, but realized that I forgot to grab it at the store. I feel like it would probably be pretty good with some sauteed kale mixed in. If you want to do more with this recipe and add in some color, I would try that!

What you'll need:

• Standard size box of lasagna noodles for a 9 x 9 size baking dish.  (If you're going make a 9 x 13 pan of lasanga, I might by two boxes.) 
• 2 butternut squashes, peeled and cubed - cubes should fill an entire large baking sheet.
• 3 tablespoons olive oil
• 1/2 large white onion, diced
• 2 garlic cloves, peedled and minced
• 1 stick of butter
• 3-4 sprigs of fresh sage leaves
• 1/2 cup heavy cream (milk will work too, but I prefer cream)
• Ricotta cheese - I used a medium sized tub of it (16 oz)
• Sartori Cheese Black Pepper Bellavitano cheese - parmesan or mozzerella will work here too (I would say about 1/4 cup per layer of lasagna)
• Salt and pepper to taste

What to do:

1. ​Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and spray with a non-stick like PAM.
2. Toss the butternut squash cubes in a large bowl with olive oil, minced garlic, chopped onion and salt/pepper.  Pour it all out onto the baking sheet and roast in the oven for 45 minutes.
3. Cook the lasagna noodles according to directions on package or box. When they are done I would seperate them so that they don't stick together and rip by the time you're ready to use them. Olive oil helps to keep them from sticking together. 
4. Split the roasted squash into two even portions - try to keep one portion to just squash and no onion or garlic pieces. 
5. Mash the half of the squash without onion or garlic pieces with a fork in a bowl so that it kind of turns into a mashed potato texture and set it aside.
6. Brown the butter in a  large skillet on medium heat. (Keep stirring it around on and off until it browns.) Add in the fresh sage leaves so that their flavors mix with the butter. Once the butter is brown-ish, remove the sage leaves and set them aside until the end for topping.  The leaves should be kindof crispy.
7. Add the portion of the roasted squash with the onion/garlic into a food processor with the brown butter and cream. Blend for a minute or two. You can add in more cream or milk if the sauce is looking too pasty and thick. 
8. Grab a  deep baking dish and spread butter all over it so that the lasagna noodles won't stick to it. Pour a little of the sauce from the food processor into the bottom of the pan and spread it around.
9. Trim the edges of the noodles if you have to, but make sure they fit perfectly into the size of the pan. Start the dish with two layers of the lasagna noodles. I always like to do double noodle layers because I think it holds things together better - and, I also just love noodles. Lol.
10. Next, take the mashed squash and spread it out as evenly as you can on top of the lasagna noodles. Do the same with the ricotta cheese on top of the squash. Then sprinkle a thin layer of black pepper bellavitano - or other cheese choice on top of the ricotta.  Sprinkle with a tiny bit of salt and pepper.
11. Repeat processes 10 + 11 until you run low on ingredients. When you get towards the end, try and make sure to end the layering with lasagna noodles on the top.
12. Pour the sauce you made in the food processor on top of the masterpiece and spread it around. 
13. Shave some fresh black pepper bellavitano cheese and parmesan ontop.  Sprinkle with salt and pepper.
14. Cover the lasagna pan with tinfoil and bake for one hour at 400 degrees.
15. Let it cool and set for about 30 minutes before digging in, otherwise it will fall apart. Top with more cheese shavings and the crispy fresh sage leaves. 
16. FOR CUTTING: use a really thin sharp filet knife without any teeth - start to cut through it a little bit by sawing gently and then go in at an angle. It should slice nicely that way.
17. EATTTTT UP!!