Cheesy and herbaceous, this Sage & Butternut Squash Four Cheese Lasagna Recipe is absolutely mouth
Sage is one of our favorite recipe additions, so we’ve included a bit of information about the woodsy herb.
Scroll to the bottom of post to go straight to the recipe!
When people think sage, they think Thanksgiving. But this woodsy herb deserves attention 12 months a year, shining in cocktails as well as savory dishes. It’s a favorite in Italian, British, American, and Middle Eastern cuisines.
Sage is part of the mint family. It grows into a bushy plant that can live up to 2 feet tall. The gray-green leaves are covered with a fine fuzz, giving it a beautiful texture and look.
This popular culinary herb is also a pollinator herb (therefore helping out the bees) and can prevent harmful pests. It’s easy to grow and a wonderful addition to your cut flower arrangements as well as your favorite recipes.
Healing Properties of Sage
Sage is a perennial evergreen shrub and has long been appreciated for its healing properties. Throughout history, sage was thought to ward off evil and increase fertility in women. Recent studies show that sage improves memory, alertness, and mood. Additionally, other scientific studies found that Alzheimer’s disease patients showed improved cognitive functioning after smelling and consuming the herb.
Try keeping a sage plant near your desk or workspace. When you start to feel tired or your focus waning, stop and inhale the woodsy fragrance.
Sage & Butternut Squash Four Cheese Lasagna
For the butternut squash puree:
- 1 large onion, peeled and diced
- 3 garlic cloves, peeled and left whole
- 2 medium butternut squash, peeled, seeded, and cubed
- 1 Tbsp olive oil
- Pinch of crushed red pepper flakes (or to taste)
- Salt and pepper, to taste
For the cheese layer:
- 8 oz crumbled goat cheese
- 1 (15-oz) container ricotta cheese (I used part-skim)
- 2 cups of freshly steamed spinach
- ½ cup Pecorino Romano cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- 3 Fresh sage leaves, chopped
- 3 cups red Marinara sauce
- No-boil lasagna noodles
- 4 cups low-moisture mozzarella cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- Sage leaves
- Preheat oven to 450°F. In a large bowl, toss onions, garlic cloves, and squash with oil, red pepper flakes, salt, and pepper. Spread out in an even layer on a baking sheet and roast until the squash is tender and onions are browned — about 20 to 30 minutes — stirring halfway through.
- Allow the vegetables to cool. Then, puree mixture in a food processor until smooth. Reduce oven temperature to 375°F.
- Mix together goat cheese, ricotta cheese, defrosted spinach, parmesan cheese, pecorino cheese, and chopped fresh sage. Grate in a little nutmeg and season to taste with salt and pepper.
- Butter a 9 x 13-in baking dish and pour a thin layer of marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta cheese mixture, a drizzle of marinara, grated cheeses, and finally noodles. Repeat the layering until the ingredients are used up, ending with a layer of lasagna noodles.
- Spread a thin layer of marinara sauce on the final layer of noodles. Add the last of the grated cheeses over the top and place whole sage leaves on top of the cheese.
- Cover and bake for 30 minutes. Uncover and bake for 15 minutes longer — until cheese is golden brown.