Pumpkin and Butternut Squash Lasagna October 06 2015, 0 Comments

Serves 5 to 6


  • 1 jar Cucina Antica Tuscany Pumpkin sauce
  • 9 lasagna sheets
  • 1 butternut squash, peeled and cubed
  • 16 oz ricotta cheese
  • 2 cups mozzarella, shredded
  • 1 1/4 cups Parmesan cheese, shredded
  • 2 cups spinach
  • 2 eggs, beaten
  • 1 1/2 cups basil
  • 3/4 cup walnuts
  • 3 tbsp. olive oil
  • 1/2 tsp. nutmeg
  • salt and pepper to taste
  • pine nuts


Spread a thin layer of olive oil on a baking sheet. Boil lasagna sheets and place on the baking sheet. Peel butternut squash and cut off the top and bottom ends. Scoop seeds out. Cube the squash into 1 inch cubes. Place squash cubes in a pot with about a half inch of water at medium-high heat. Cook for 20 minutes, or until tender.

While the squash is cooking, use a food processor to break up the walnuts into small pieces. Add the basil, olive oil, and 1/4 cup of the Parmesan cheese and blend. This will create a pesto.

In another bowl, beat the eggs and mix in ricotta cheese until combined thoroughly. Add the walnut-basil pesto to the ricotta and mix until well blended.

When your butternut squash is tender, place in a large mixing bowl and blend until smooth. Add nutmeg and then add salt and pepper to taste. 

Preheat oven to 375 degrees. In a casserole dish, begin assembling your layers in the order listed below, laying each layer on top of the next and spreading evenly.

Repeat layers a second time and top with more mozzarella and Parmesan. Cover dish with foil and bake for 40 minutes. Remove lasagna from oven and carefully take off foil. Sprinkle with pine nuts and place dish back in the oven for 15 minutes. Remove and allow to cool for about 10 minutes before serving.