Roasted Butternut and Sweet Potato Whole Wheat Lasagna.
I’m in dirty lust.
Which is huge. Because you may remember that I don’t even like lasagna. Oh cheese and quackers! Big news: I now love it. I don’t just love it. I flippin’ love it.
Sidebar: does sage freak anyone else the heck out? It’s just so… furry. It is one of my favorite herbs – I love everything about it from it’s taste to it’s scent, but I can barely get past it’s touch. And it’s not furry like a peach. It’s furry like some sort of… creeper.
That’s why I like to make it crispy. Well, that… and because two weeks ago I ate pumpkin ravioli with crisped sage over top and I actually thought that I had died. Like, that I was dead. Literally. Nothing on Earth should be allowed to taste that good.
Here’s one thing I will not be winning an award for anytime soon… cutting squares of lasagna. I think you’re supposed to let it “set” or something? Ha! Like I’d have the patience for that. I nearly consumed the pan with a spoon fresh from the oven. Taste buds be damned.
I know that this mess of cheesy squash doesn’t look like much, but I gotta tell you that it’s probably the most visually underrated dish I have ever made. I didn’t expect it to taste half as delicious as it did… and I was completely blown away. There is so much flavor packed into each little square that it’s like eating a giant plate of autumn. Plus, all of that squash has to count for a few days worth of vegetables. I love when I accidentally on purpose eat something delicious.
Roasted Butternut and Sweet Potato Whole Wheat Lasagna
makes one 8×8 dish
9-12 whole wheat lasagna noodle sheets (preferably no-boil)
1/2 medium butternut squash, peeled and cubed (about 2 cups cubed)
2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups cubed)
12 ounces mascarpone cheese, at room temperature
3 tablespoons unsalted butter
1 shallot, thinly sliced
3 cloves of garlic, minced or pressed
1 1/2 cups freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
a bunch of sage leaves
olive oil for drizzling
Preheat oven to 350 degrees F.
For squash & potatoes: Lay cubed squash and potatoes on a baking sheet, and drizzle with a bit of olive oil (only about 1-2 teaspoons). Use your hands to coat the squash and potatoes with olive oil, then sprinkle with nutmeg and 1/2 teaspoon each of salt and pepper. Roast for 50 minutes, tossing every 15 minutes or so. Remove from oven and let cool.
Once cool, mash with a potato masher or fork. After mashing mine, I actually used a hand mixer with beaters to “whip” them a bit more, but that isn’t necessary. The consistency is up to you. Just make sure it is spreadable.
For mascarpone filling: Heat a skillet over medium heat and add butter. Add in shallots and garlic, and whisk every 30 seconds or so for 2-3 minutes. The butter should brown and the shallots and garlic should be fragrant. You don’t want the butter to burn – if it seems to hot, reduce the heat. If it does burn, start over (sorry – totally worth it though!). Remove from heat and let cool for 10 minutes.
In a bowl, combine mascarpone, 3/4 cup parmesan cheese, remaining salt and pepper, and the shallots, butter and garlic. Mix until somewhat smooth and spreadable.
Layer lasagna: Spray an 8×8 pan with non-stick spray, then lay 2-3 (depending on size/brand) noodles down. Spread half of the squash mixture evenly over top, then spread/crumble half of the mascarpone on top of that. Sprinkle half of the mozzarella and remaining parmesan on next, then repeat with one more set of noodles, squash, mascarpone, and cheese.
Top the dish over with a bunch of sage leaves that will crisp up in the oven. Bake for 45 minutes, or until cheese on top is golden and bubbly. This dish will serve 2-4 as an entree, and 4-6 as a side dish.
Promise me you’ll make this for dinner. Promise!!
301 Comments on “Roasted Butternut and Sweet Potato Whole Wheat Lasagna.”
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Yum! I made this and really love it. It was rich enough that we’ve been eating it for dinner 3 days in a row. :) My husband thinks it’s on the “squishy” side (though he does like it), but I disagree. It’s just the right texture for lasagna.
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Oh. Em. Mother-flippin’. Geeee!!! I made this last night with the fam and can I just say this right here is heaven on a plate!!! I’ve never had lasagna with mascarpone and I’m hooked! I had some extra prosciutto laying around so I chopped it, crisped it up some in a skillet with a little EVOO then crumbled it in between the layers. Ridiculously tasty! Thank you for this recipe Jessica! : )
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HOLY ****! My lasagna is the oven and I cannot even wait for it to be done. I had extra of the marscapone filling mixture and I can’t stop eating it on toast. haha I’m going to be full by the time my lasagna is out of the oven!
AMAZING recipe. Perfect fall dish.
My favorite lasagne recipe also uses uncooked lasagne noodle sheets and I cover the pan tightly with tin foil to bake, and there is a bit of extra water added to the sauce. The lasagne comes out perfectly every time – maybe you could try covering it to bake (or the people that had a tough time with uncooked noodles). Can’t wait to try this – thanks for the recipe!
Great flavours here but the ratio of squash and noodles to marscapone, mozzarella and Parmesan is way, way off. As set out in the recipe, this is more or less a gigantic dish of baked cheese with a little squash and a few noodles tossed in for variety. Perhaps this is how Americans get fat.
Still, a few obvious tweaks make this just lovely. Thank you.
I know this recipe is super old, but I just have to tell you how much I’ve been loving it this year. I’ve probably made it six or seven times in the last three months. I use cottage cheese instead of mascarpone, regular lasagna noodles instead of no boil noodles, and more squash/potato filling than the recipe calls for and it has been utterly fabulous every single time. I know you’ve said your lasagna recipe in your book is even better and I really need to try that one, but I can’t bring myself to stop making this one! Thank you!
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Wow wow wow. Made this last night and it was amazing!!! Im so happy I decided to make one to eat and one to freeze. This was definitely a winner
Brilliant recipe, really enjoyed this one, and I totally get what you mean about the furryness of sage, it kind of makes me shudder!
I made this yesterday for dinner and was a complete success. Absolutely love your recipes. THANKS SO MUCH.
Greetings from Barcelona,
Can I freeze this? The posting where you froze it for max doesn’t have a link but anymore
hi samara – i didn’t freeze this one before the baby, i froze the version i made in my cookbook. i think this one would freeze okay though! i haven’t personally tried it.
I’ve frozen it and it’s perfect!
Jessica! I make this recipe every fall and love it. I add browned sausage to the squash layer to appease my husband. It’s sooo good.
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I promise!!!! Planning on making this lasagna during the week: need to harvest the remaining sage in the herb garden. Looks delicious – thank you.
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Squash is not a vegetable; it’s a fruit.
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What oven temperature do you use to cook this for 45 minutes????
Just made this with thick slices of zucchini, and it was delicious! Thanks for the great recipe
zucchini instead of noodles, i meant
Looks good, i plan to try it. Do your recipe pages not offer a print view? I had to copy/paste the text…