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Readers Say This Butternut Squash Lasagna Will Even Impress ‘Meat And Potatoes’ Fans
['Lisa Cericola', 'Lisa Cericola Has Been On Staff At Southern Living Since As Deputy Editor', 'Lisa Manages The Food', 'Travel Departments', 'Edits Those Sections Of Each Issue', 'As Well As Digital Content. Previously', 'She Was The Features Editor At Food Network Magazine', 'Has More Than Years Of Experience Writing', 'Editing', 'Managing Photo Shoots For Print']
Southern Living - Recipes, Home Decor, Gardening, DIY and Travel
Layers of noodles, roasted squash with brown butter, and creamy ricotta cheese with sage are a delicious change of pace from the usual marinara-based lasagna.
Commenters say that the recipe is a hit with vegetarians and meat-eaters, and that it’s going into their regular dinner rotation.
Then, the cooked squash is blended in a food processor with browned butter, which adds a toasty, nutty flavor and richness.
Choose a squash with a neck that is as long and straight as possible; it will be much easier to peel and work with.
Save Prep TimeYou can also skip the squash prep entirely and use a package of pre-cut raw squash or frozen cubed squash from the grocery store.