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19Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 lb. butternut squash
- 6 garlic cloves
- 1/2 Tbsp. dried oregano
- 1 Tbsp. olive oil
- 5.2 oz. cheese (fontal, or a good melting, such as fontina, gruyere or cheddar)
- 8.8 oz. ricotta cheese (good quality)
- 1.7 oz. butter
- 1 Tbsp. flour
- 2 1/2 cups milk
- 1/2 tsp. nutmeg
- salt
- pepper
- 1 Tbsp. freshly grated Parmesan
- 3.5 oz. goats cheese (crumbly kind not soft)
- 3.5 oz. prosciutto (crudo)
- 6 sage leaves
- lasagna sheets (store bought fresh, enough for 6-7 layers OR follow ingredients below for homemade)
- 1 1/3 cups Italian 00 flour (or all purpose)
- 2 large eggs
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Reviews(2)
Dot 4 years ago
I have made this a regular “fall” dish now as the butternut squash comes in. I make huge pans of it, then portion and freeze to eat all winter. It freezes well. I have yet to make it with goat cheese or sage. I have tried multiple cheeses, and they all work. My favorite is Gruyere and Parmesan/Romano. As I mentioned before, I make a fresh spinach Bechamel to layer with this- the combo works well. The prosciutto is a must in this dish, as is making your pasta fresh. It will feed a large crowd. I may actually try goat cheese this year!
Dot Holt 5 years ago
This recipe is amazing! The prosciutto absolutely makes the dish, AND making your own fresh lasagna noodles. One extra thing I did from another similar recipe was top it with a spinach sauce. I put 4 cups of fresh spinach in a blender with 15oz vegetable stock, 1/2 cup sour cream. After I made the bechamel sauce (I used extra flour for a thick sauce), I added the spinach mixture to the sauce and cooked it for a bit. I only added a small amount of half and half to the spinach sauce, as there is already so much cheese and eggs in the recipe, it didn’t need the extra cream. It turned out fabulous. Next time I might try adding roasted mushrooms. I did not have fresh sage, so did not put it I .