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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 and shredded mozzarella 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 to something like a pork roast, so good! I’ve done it both ways. This recipe uses no pasta at all and 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 butternut 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 and then cut the slices about 1/4 inch thick. Then just peel the squash, slice, and roast the slices on a baking sheet drizzled with olive oil, salt and pepper at 400 F until tender when pierced with a knife. |
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| Mix up a pound of ricotta ( depending on how many squash slices you get, you’ll probably have some left over ) with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach, kale or parsley and about a cup of shredded mozzarella along with 1 egg, salt and pepper. This will be spread in between your layers. I like using 3 slices of squash per mini lasagna using maybe a tablespoon or so of the cheese mixture in between the layers. |
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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 3-1/2 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 first slice down, a dollop of the cheese mixture, another slice, more cheese on top then top it off with the last slice and spoon some bechamel over the top. |
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| Bake at 400 until ricotta mixture is hot and cooked through. Garnish with a sage leaf. |
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! {
Forgot to mention – for a posh presentation I trimmed the squash slices with a pastry cutter so they were very smart. Looked very upmarket, ha ha!
We love this recipe! It makes a perfect dinner party starter, either on individual gratin dishes or served from one large dish. I’ve also made it with a tasty pomodoro sauce instead of Bechamel as that reduces the calories a bit for we weight watchers! Either way it is truly scrummy. Thank you! I love this blog!
Sounds great Cathy and I like your pastry cutter idea!
This folks is a keeper for me. Made it last night and I have never tasted butternut in a better way. Prepared the slices by steaming a few at a time, to just el dente . no sage,didn’t have any. Sauted some shallots to throw over them while baking. Also draped then with a few thin slices of Gruyere cheese. Baked until bubbling. Fabulous!
could i interchange the sqaush with sweet potato do you think?its very difficult for us to get our hands on sqaush!!
Sure Kate why not!
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!
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!
I made this last night and it is incredible! Thanks for sharing.
I can’t wait to make this tonight with the grilled pork loin. Beautiful!
They look so cute! what a great idea.
Love! Love! Love!
Drooling and pinning!
Off the charts on the flavor chart Marie! Lovely autumn-y colors too.
Totally love it!
LL
Great idea, very pretty and colorful
Great timing! Guests coming for dinner and I have lots of squash:-). Perfect for my friend because she’s also vegetarian. Thanks
Karen
I love this idea! And it is so pretty for fall.
These look scrumptious. You never fail to amaze me. Can’t wait to give them a try.
Oops, Thanks Christy!! corrected.
Looks so delicious! Probably should spell-check the title though 🙂
Marie…this looks sooo delicious!! What a great idea for using butternut squash! And I love that it’s already portioned. Beautiful pictures too!
OMG! OMG! OMG!!!
Looks amazing; can’t wait to try it!
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.
THis looks really yummy. Love finding new ways to make winter squashes, and this one looks particularly tempting!
This does look good! I grew butternut squash this year too. Thanks for posting, your photos are beautiful! Blessings, Nancy
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.