• Brussels Sprouts and Butternut Squash Lasagna


    A big thank you to Stacey from our Facebook community for sharing this new spin on lasagna from the Yummy Mummy Kitchen!

    serves 6


    • 3 cups quartered Brussels sprouts
    • 3 cups diced butternut squash
    • 1 Tablespoon butter
    • 1 shallot, chopped
    • 6 fresh sage leaves, chopped
    • 1 egg
    • 15 oz ricotta cheese
    • 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
    • 1/2 teaspoon freshly grated nutmeg
    • 7 oz fresh pesto sauce (I used Trader Joe’s)
    • 8 oz fresh mozzarella cheese, drained of water and sliced
    • lasagna noodles (Fresh lasagna sheets or cooked. “No boil” does not work well in this recipe)


    Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes.

    Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.

    In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.

    Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.

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