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Squash Lasagna = Yummy

August 16, 2010

This recipe was inspired by Tyler Florence Squash and Chestnut Lasagna.  The rule breaker inside me decided to only loosely followed the recipe (also did not have the ingredients the recipe called for so I was forced to substituted). 

This recipe may sound strange but if you like butternut squash then I am sure you will find it amazing.  This is a very original recipe that would certainly impress. 

Squash Lasagna


  • 1 cup ham, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 3 cups butternut squash cubed
  • 2 cups chicken or beef stock
  • 1/2 teaspoon nutmeg
  • 1 egg
  • 1 cup ricotta
  • about 1 cup freshly grated parmesan cheese
  • 8 lasagna noodles (pre cooked)


Saute the ham in a skillet on medium temperature until slightly crispy.  Add the olive oil and garlic and cook 1 to 2 minutes until flavor of the garlic is released (be sure not to burn the garlic).  Toss in the squash pieces, stock, and nutmeg. Cover to steam. Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash and chestnut mixture into a large mixing bowl with the egg and ricotta. Stir and press with a wooden spoon or potato masher. Taste and adjust seasoning if needed.

Preheat the oven to 350 degrees F.

Oil a baking sheet and place 3 noodles on the sheet.  Spoon the squash and ricotta mixture on to half of each noodle.  Sprinkle parmesan cheese and fold over the noodle.  Repeat squash mixture and noodle to make 3 free form mini lasagnas (I ended up with 5 noodle and 4 squash layers). Sprinkle the top of the 3 mini lasagnas with Parmesan and bake in the oven for 20 minutes.

I actually have no idea how bad or healthy this meal is and it tasted so good that I don’t want to know for fear of spoiling it.  All i do know is that if you don’t try it you’re a fool!

One Comment leave one →
  1. Mike permalink
    August 18, 2010 3:25 pm

    me is mike, not you, leanne.

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