Butternut Squash Lasagna


  • 1 small butternut squash
  • 1 ounce butter, melted
  • 1 ounce brown sugar
  • 3 cups ricotta
  • 1 cup mascarpone
  • 3 cups Grana Padano, divided use
  • ¼ cup sage, chopped
  • 1½ teaspoons black pepper
  • ½ teaspoon freshly ground nutmeg
  • 32 ounces marinara
  • 12 fresh pasta sheets
  • 32 ounces béchamel
  • 2 cups chicken of the woods mushrooms, sautéed
  • 1½ pounds fresh mozzarella, diced
  • ½ cup parsley, chopped
  • ½ cup basil, chiffonade
  • Kosher salt, to taste


Split the squash lengthwise, scoop out seeds, brush the flesh with butter, sprinkle with sugar and roast in a preheated 375 F oven for 40 to 45 minutes or until tender. Cool, scoop out flesh and combine with ricotta, mascarpone, 1 cup Grana Padano, sage, pepper, nutmeg and salt to taste.

Cover the bottom of a casserole dish with a thin layer of red sauce. Top with a thin layer of béchamel
and two pasta sheets. The pasta should cover the entire area of the pan. Top the pasta sheet with a thin layer of béchamel, a thin layer of red sauce, a thin layer of squash filling, a thin layer of mushrooms and top with some of each cheese.

Cover with two more pasta sheets and repeat the process over again. Repeat three more times.

Place the last two pasta sheets on and cover with béchamel followed by red sauce.

Cover and bake for 45 minutes in a preheated 375 F oven. Uncover, sprinkle with more Grana Padano and fresh mozzarella and serve. Garnish with mushrooms, parsley and basil. 

Recipe by Executive Chef Christian Frangiadis, Spork, Pittsburgh