Ingredients

  • 3 tablespoons KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 3 cups cubed butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 sage leaves
  • 1/2 cup full-fat ricotta
  • 1/4 cup heavy cream
  • 4-6 no-cook lasagna noodle sheets
  • 200gr Gouda Style cheese, grated
Print recipe

Directions

This isn’t your typical lasagna... It’s a creamy, cheesy butternut squash lasagna! It’s gooey, creamy and slightly sweet from the butternut squash. We have a little secret about how to

make the best butternut squash…a buttery little secret.

 

  1. In a large 10” skillet, add the butter over medium-low heat and melt. 
  2. Add the butternut squash and cook low and slow, stirring occasionally until golden brown. (It will seem like too much butter at first, but the squash will soak it up. Once the squash is fully cooked, it will start to caramelize  around the edges).
  3. When the squash is done, quickly add the sage leaves to the pan and saute briefly to release the aroma.
  4. Add the squash, sage leaves, salt, pepper, and ricotta to the bowl of a food processor, and puree until chunky and coarsely chopped…some pieces of squash remaining are fine. Scrape the mixture into a bowl, and have ready.
  5. Spray a 9x5” bread loaf pan with cooking spray.
  6. Add half of the heavy cream to the bottom of the pan and tilt to evenly cover the bottom of the pan.
  7. Add one lasagna sheet and break up another sheet to fill any gaps.
  8. Add half of the pureed lasagna mixture on top of the noodle, followed by one-third of the cheese. Repeat. Finish with one final lasagna noodle, drizzled with the remaining half of the cream and cheese.
  9. Order of layers: noodle with cream, butternut squash, cheese, noodle, butternut squash,cheese, noodle with cream, cheese.

explore our

Similar Recipes

Baking

St. Patrick’s day themed Cupcakes

For the muffins: Preheat the oven to 180 °C and line a muffi...

Main courses

Chicken Pot Pie

Discover the ultimate comfort food hidden underneath a flaky buttery rough puff...

Serves 4-6
Main courses

ROASTED VEGETABLE GALETTE

Preheat the oven to 180c...

Sides & Nibbles

Smoked Bacon and Pecan Brussel Sprouts with Shallot Butter

This is a great way to ensure that your brussel sprouts end up perfectly cook...

Main courses

Spaghetti with Kale Pesto

Bring two saucepans of water up to a boil with a pinch of sea salt....

Serves 4
Seasonal

Spiced Clementine Butter

To add some extra flavor to your turkey this year, try Shane Smith's spiced c...

Seasonal

Hazelnut Toffee Buttercrunch

Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10....

see more