Ingredients

  • 3 tablespoons Kerrygold Pure Irish Salted Butter
  • 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
  • 200g Kerrygold Gouda cheese, grated

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.
  5. Scrape the mixture into a bowl, and have ready.
  6. Spray a 9x5” bread loaf pan with cooking spray. 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.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Baking

Healthy Oatmeal Cookies

Line baking sheets with grease-proof paper. Now sift the flour an...

Sides & Nibbles

Vintage Cheddar with Rocket-Walnut Pesto Sandwich

For the Pesto 1. Roast the walnuts in a pan without oil and let them c...

Baking

Carrot Cake Cupcakes

Recipe by Zorah Booley (@inthemidnightkitchen) For the Cupcakes Prehe...

Serves 10-12 cupcakes
Baking

Irish Christmas Cake

In Preparation Dice the dates and halve the cocktail cherries. Put thi...

Baking

Coconut Cloud Cake

Pre-heat the oven to 355°F (180°C) and lightly grease two 20cm loo...

Serves Makes 1 Cake
Baking

Brandy Snap Cannolis with Vanilla Buttercream

For the Brandy Snaps: 1. In a pot set over medium heat combine the but...

Serves 12 cannolis
Desserts

Brioche Doughnuts

Recipe by Landi Govender (@thetockablog) For the Doughnuts W...

see more