Print this recipe

The most flavorful butternut squash lasagna recipe ever

Recipe by:Amanda Leveroni and Paige Nies
Bacio catering, carryout and eatery, Chico


  • Soubise
    1 yellow onion, julienne
    1/2 tsp. kosher salt
    1/2 tsp. black pepper
    1/2 lb. unsalted butter
    1 cup heavy cream

    2 butternut squash
    3 tbsp. olive oil, divided
    2 1/2 tsp. kosher salt, divided
    1 bunch braising greens, such as chard, collards or mustard, cut into 1-inch ribbons
    1 tsp. minced garlic
    1/2 lb. crimini (baby bella) mushrooms, sliced

    1 (9-oz.) package fresh or no-boil lasagna sheets
    3 cups whole-milk ricotta, seasoned with 1 tsp. salt
    1 lb. fresh mozzarella
    6 oz. Parmigiano-Reggiano, Parmesan or a combination of the two, grated


For soubise: Sauté onion, salt and pepper in butter over low heat until onion is translucent and thoroughly cooked, about 10 minutes. Transfer to a food processor or bowl. Add cream and puree using a food processor or immersion blender. Add more salt and pepper as needed. Set aside.

For filling: Preheat oven to 400 degrees. Peel, seed and slice squash in half lengthwise, then slice thinly into half-moon shapes. Season with 1 tbsp. oil and 1/2 tsp. salt. Lay out on a sheet pan and roast for 15 minutes or until soft.

Heat a cast-iron skillet or sauté pan with 1 tbsp. oil. Add braising greens with garlic and 1 tsp. salt and cook over medium-high heat until greens are wilted, about 3 minutes.

In the same hot pan, heat remaining 1 tbsp. oil. Add mushrooms with 1 tsp. salt and slowly brown over medium heat until slightly crispy around the edges, about 10 minutes.

To assemble: Reduce oven temperature to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray or oil. Spread 1/2 cup soubise sauce on the bottom of the pan and arrange 3 noodles on top. Lay out 1 1/2 cups seasoned ricotta, 1 generous layer of butternut squash and then all braising greens. Top with 1/3 of the mozzarella and 1/2 cup Parmigiano. Arrange 3 more noodles on top.

Layer 1 1/2 cups seasoned ricotta, butternut, mushrooms and 1/2 cup soubise sauce. Top with 1/3 of the mozzarella and 1/2 cup Parmigiano. Arrange 3 more noodles on top. Spread remaining soubise sauce on top and remaining mozzarella and Parmigiano.

Bake for 20 minutes, covered. Uncover and bake an additional 15 minutes or until browned on top and heated through.

Serves 10 to 12

Photo: © 2020 Frank Rebelo

Califonia Bountiful