This summer, I experimented with this delicious recipe with zucchini that literally flew off the shelves, however, I hadn’t found the time to photograph all the steps and share it here on the blog! Even after the seasonality of these vegetables passed, I didn’t lose heart and thought of using the idea with butternut squash, which marks the beginning of autumn preparations! It is a light alternative practically without pasta, that is, a layered lasagna but with only squash and ricotta. For this vegetarian-style main course, I used the Butternut variety, with its unmistakable pear shape, lending itself better to this type of preparation, surely due to the round shape you will easily obtain by slicing it, but also because of its taste! All the seeds are concentrated only in the broader final part of the vegetable, that is, at the base, while the other end is seedless, so you can use it to create many other tasty recipes! Obviously, if you cannot find it, you can use the squash you prefer! The combination with ricotta and tomato sauce instead of the more traditional béchamel will make this dish particularly appetizing and suitable for the whole family, perfect to bring to the table on Sundays as a vegetable main or as an appetizer cut into small squares and served cold. A delicacy, simple and genuine, to be made in a few steps and that will conquer everyone!

If you love squash, the queen of this season, like me, you cannot miss these recipes all waiting to be experimented with:

Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 25 Minutes
Portions: 9.5×6.2 inch baking dish
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

1 butternut squash (small)
15 oz sheep ricotta
8 oz tomato puree
1 tbsp tomato paste
3.5 oz grated Parmesan cheese
2 tbsps breadcrumbs
1 tsp nutmeg
to taste herbs (basil and thyme)
to taste extra virgin olive oil
to taste salt
to taste pepper

Tools:

1 Knife
1 Cutting board
1 Corer
1 Spoon
1 Bowl
1 Mixing bowl
1 Baking dish

Steps

Wash and dry the butternut squash. Place it on a cutting board and, using a sharp knife, slice off the two ends. Cut it into slices about 0.4 inches thick.
Remove the seeds using a corer and proceed to slice the final part as well.
At this point, peel each slice.
In a large bowl, mix ricotta with nutmeg and tomato paste.
You should obtain a smooth and homogeneous cream.
In a mixing bowl, combine tomato puree, a heaping tablespoon of olive oil, a pinch of salt, thyme and basil leaves, and mix.
Now assemble the lasagna: at the base of a baking dish, spread 2-3 tablespoons of sauce and 2 of ricotta.
Create a first layer of squash slices, trying not to overlap them too much, season with salt and pepper.
Cover with a few more spoonfuls of sauce and ricotta and sprinkle with plenty of grated Parmesan.
Repeat the operation forming two more layers or until all ingredients are used, and finish with breadcrumbs on top. Drizzle with a little olive oil and bake in a preheated oven at 392°F for 35 minutes or until a fork easily pierces through.
Remove from the oven and let cool for a few minutes before proceeding with cutting the servings.
And voilà… the butternut squash and ricotta lasagna is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!