With brown butter, creamy mascarpone, crispy sage, caramelized shallots and a whole lot of other delicious components that couldn’t all fit in the title.
I’m in serious food love.
This is especially notable because I used to say I didn’t even like lasagna. Big change: I now adore it. Not just like it — I absolutely love it.
Quick sidebar: does sage weird anyone else out? It’s so soft and fuzzy to the touch. It’s one of my favorite herbs for taste and aroma, but the texture can be off-putting. That’s why I love to crisp it — it transforms both texture and flavor. A recent pumpkin ravioli with crisped sage convinced me this is heavenly; the contrast of toasted sage and silky filling was a revelation.
I admit I’m no expert at cutting perfect lasagna squares. Supposedly it should “set” before slicing, but I rarely have that patience. I’ve been known to dig straight in with a spoon just out of the oven — hot, cheesy and irresistible.
This layered squash lasagna might not look like much at first glance, but it’s one of my most underrated creations. The flavors are concentrated and autumnal — each bite tastes like the season. The roasted squash and sweet potato give it a comforting sweetness, while the mascarpone and browned butter add richness. Best part: it’s full of vegetables, so it feels a little virtuous, too. I love it when a simple, accidental combination turns out spectacular.
Roasted Butternut and Sweet Potato Whole Wheat Lasagna
Makes one 8×8 dish
Ingredients:
- 9–12 whole wheat lasagna noodle sheets (no-boil preferred)
- 1/2 medium butternut squash, peeled and cubed (about 2 cups)
- 2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups)
- 12 ounces mascarpone cheese, at room temperature
- 3 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 3 cloves garlic, minced or pressed
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- A handful of sage leaves
- Olive oil for drizzling
Preheat oven to 350°F.
Roast the squash and sweet potatoes: Spread cubed squash and sweet potatoes on a baking sheet and drizzle with 1–2 teaspoons olive oil. Toss with your hands to coat, then season with nutmeg and 1/2 teaspoon each of salt and pepper. Roast for about 50 minutes, tossing every 15 minutes, until tender and lightly caramelized. Remove from oven and let cool slightly.
When cool enough to handle, mash the vegetables with a potato masher or fork until spreadable. If you prefer a smoother texture, briefly whip with a hand mixer, but this is optional.
Make the mascarpone filling: Warm a skillet over medium heat and add the butter. Cook the shallots and garlic in the butter, stirring every 30 seconds for 2–3 minutes, until the butter browns slightly and the aromatics are fragrant. Take care not to burn the butter; lower the heat if it’s getting too hot. Remove from heat and let cool about 10 minutes.
In a bowl, combine the mascarpone, 3/4 cup Parmesan, the remaining salt and pepper, and the browned butter with shallots and garlic. Mix until smooth and spreadable.
Assemble the lasagna: Spray an 8×8 pan with nonstick spray. Arrange 2–3 lasagna noodles in the bottom (depending on noodle size). Spread half the roasted squash mixture evenly over the noodles, then dollop and spread half the mascarpone mixture on top. Sprinkle half the mozzarella and the remaining Parmesan over the mascarpone. Repeat with another layer of noodles, the remaining squash, mascarpone and cheeses.
Top with a generous handful of sage leaves; they will crisp as the lasagna bakes. Bake for about 45 minutes, until the top is golden and bubbly. Let the lasagna rest a few minutes before serving if you can — but it’s delicious warm straight from the oven. Serves 2–4 as a main or 4–6 as a side.
Promise me you’ll try this for dinner. You won’t regret it.