Butternut Squash and Pumpkin Lasagna


I’m sitting here, feeling a bit under the weather.  I’m drinking tea, watching a film on Netflix, and life is good.  And that’s how fall is.  There are pumpkins, and hopes for Thanksgiving and Christmas, which of course means cold weather, warm treats, and perhaps a bit more vulnerability on our part.

Baby is in bed because it’s not even seven, so daylight savings or not, we are learning this new routine.  I’m insisting on it. MUAHAHAHAHA!

And I feel like I need to be rescued from myself right now because I am having an insane thought to go running this morning.  As in, when it’s cold and I haven’t eaten anything.  That’s insane right?

I’ll tell you what’s really insane:  I have a bad habit of making centerpieces for holidays out of fruits and herbs solely so that after the event is over I can chop up the fruit and the herbs and put them in a bath.  Fill it with bubbles.  Fill my glass with wine. And relax.

And while I wouldn’t not suggest putting this lasagna in a bath, I do suggest making it this Thanksgiving for those of you who want a Turkey alternative.  And, I didn’t use all of the sage in my package, so that will probably make it into a bubble bath.

This recipe is lightly adapted from my dear friend, Julia Mestas.  She thought of this recipe, and I love her for it.  Visit her blog!

P.S. This is a very quick version.  As in, I didn’t have all the ingredients the original recipe called for and it was still delicious.  However, Julia’s version is a lot more technical, and more true to a real lasagna.

Butternut Squash and Pumpkin Lasagna


2 cans organic pureed pumpkin
1 15 ounce bag butternut squash cubes (I got these from Trader Joes. Or you could just roast your own butternut squash as well, which will be about 3 cups worth)
2 tablespoons olive oil
1/2 cup sage leaves, chopped finely, divided
1/4 cup basil leaves, chopped roughly
salt and pepper to taste
1 teaspoon nutmeg
1tablespoon cinnamon
1 package “no boil” lasagna noodles
24 ounces ricotta cheese
3 cups grated mozzarella cheese


Toss Butternut Squash cubes, olive oil, half of the sage, and salt and pepper on a cookie sheet lined with aluminum foil. Place in pre-heated 400F degree oven for about 30 minutes, using a spatula to rotate cubes half way through.

In the meantime, mix basil, the rest of the sage, ricotta and mozzarella in a large bowl, using hands, until combined.

Remove butternut squash from oven when done. Reduce oven to 350F degrees.

Pour a thin layer of pumping puree at the bottom of a large ceramic pan (regular pan, glass pan, whatevs). Just enough to thinly cover the bottom. Place noodles strategically on top so that the pumpkin is covered. If the canoodles overlap, that’s fine, but only one layer is needed. Then place another thin pumpkin lair on top of noodles, followed by a thin layer of ricotta.mozzarella mixture, followed by several of the butternut squash cubes, and finally, another layer of noodles.

Repeat these steps until you run out of fillings. Finish with a layer of noodles, spread the remaining pumpkin puree, and then sprinkle with some mozzarella.

Bake for about 45 minutes in 350F degree oven or until cheese on top is bubbling.