Another Butternut Squash Lasagna

I decide to tackle that Roasted Butternut Squash and Yam Lasagna and my version of it which I had added spinach and ricotta.  I found the original tasty but really oily so I decided to take another attempt at it again but change it up to try to make it a bit healthier and much less greasy.

Here is the last piece of the lasagna, I didn't get any pictures of the process or any other part of the lasagna.

This recipe is sweet and rich tasting but not greasy.

Lovely sage on the top.  I decided to add some sage to the filling as well since it needed to add more then decoration.

Roast Butternut Squash and Yam Lasagna

Adapted from: How Sweet It Is

6-9 oven ready Lasagna Noodles or Fresh Lasagna Noodles

Medium Butternut Squash

2 Medium Yam

1/4 tsp Nutmeg

Olive Oil

3 tbsp Butter

4-5 small Shallots, finely chopped

3-4 Garlic Cloves, finely chopped

6 Sage Leaves, finely diced
9-12 Sage Leaves, left whole
6 oz Mascarpone Cheese
6 oz Light Cream Cheese
1 cup Parmesan, grated
1 1/2 cup shredded Mozzarella
Salt and Pepper to taste

1 Preheat oven to 350.

2 Peel and cube the butternut squash and the yam.  Line the baking sheet with parchment and lay the cubed squash on the baking sheet.  Drizzle with a bit of olive oil and season with nutmeg, salt and pepper, then roast for 30-45 minutes or until the squash has is soft and starting to caramelize then remove from the oven and let cool.  Once cool, mash up the squash up (I like it a bit chunky)

3 In a small frying pan heated to medium, heat the butter and saute the shallots, garlic and sage until they are tender and translucent and then remove from the heat and let cool 5-10 minutes.

4 In a bowl add shallot, mascarpone, cream cheese, parmesan, salt and pepper (to taste).

5 Now it is time to put everything together.  In a buttered 8"x8" glass baking dish, lay a layer of noodles and top with half of the squash mash and then smooth out the top.  Top that with half of the cheese mixture and then slightly less then half the mozzarella.  Then another layer of noodles, then the last of the squash and the last of the cheese mixture.  Top that with the remaining mozzarella and the sage leaves.

6 Bake at 350 for 45 minutes or until bubbly and golden.

7 Enjoy!