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| Here is yet another version of a butternut squash lasagna in mini form, individually portioned. Round slices of butternut squash are layered in with a creamy ricotta mixture and topped off with a sage, garlic and parmesan infused bechamel. You can serve this as a main course along with a pretty fall salad, or as a side, with lets say, a pork roast, yum! I’ve done it both ways. This recipe requires no pasta at all, you won’t even miss it, I promise! I can’t explain how good this is, you’re going to have to try it for yourself! |
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| To make this, look for a squash that is pretty much the same width from top to bottom as in my photo, my slices were about 4 inches round. If you can’t find one like that, get one with a long neck. Then just peel, slice, and roast them on a baking sheet drizzled with olive oil, salt and pepper at 375 until fork tender. |
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| Mix up a pound of ricotta with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach or kale, 1 egg, salt and pepper. This will be spread in between your layers. I like using 3 slices of squash per mini lasagna. |
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| For the bechamel sauce, melt 5 tablespoons of butter, whisk in 5 tablespoons of flour, cook until it bubbles a little then add 4 cups of milk, 1 1/2 cloves of minced garlic, 4 sage leaves and a handful of grated parmesan, whisk until smooth and thickened. |
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| Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your mini lasagna right in there. Spoon bechamel over the top. |
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| Bake until ricotta mixture is hot and cooked through. Garnish with a sage leaf. Fall is in the air! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
What a delicious way to make butternut squash, Marie! My sage is still growing nicely in my garden so I’d love to try this very soon.
This does look good! I grew butternut squash this year too. Thanks for posting, your photos are beautiful! Blessings, Nancy
THis looks really yummy. Love finding new ways to make winter squashes, and this one looks particularly tempting!
Marie – I’ve been wanting to make something like this for a long time. Thanks for providing the inspiration and a recipe. It looks fantastic.
Looks amazing; can’t wait to try it!
OMG! OMG! OMG!!!
Marie…this looks sooo delicious!! What a great idea for using butternut squash! And I love that it’s already portioned. Beautiful pictures too!
Looks so delicious! Probably should spell-check the title though
Oops, Thanks Christy!! corrected.
These look scrumptious. You never fail to amaze me. Can’t wait to give them a try.
I love this idea! And it is so pretty for fall.
Great timing! Guests coming for dinner and I have lots of squash:-). Perfect for my friend because she’s also vegetarian. Thanks
Karen
Great idea, very pretty and colorful
Off the charts on the flavor chart Marie! Lovely autumn-y colors too.
Totally love it!
LL
Love! Love! Love!
Drooling and pinning!
They look so cute! what a great idea.
I can’t wait to make this tonight with the grilled pork loin. Beautiful!
I made this last night and it is incredible! Thanks for sharing.
Hello Marie…good to be back in blogdom after being gone all summer! Good to catch up on your blog and what’s been cooking over here! Butternut squash my fav always!
LOVE the new look of your blog btw.
Have a great weekend!
What a beautiful meal, Marie. Now I know what to do with a little leftover ricotta and a lot of butternut squash! Be well and happy holidays to you and yours!