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Butternut Squash Lasagna

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type:  Pasta
Servings  8
0.5  cup  Extra Virgin Olive Oil  
8  cup  Diced butternut squash  
3  tablespoon  fresh sage, chiffonade  
1  pinch  Salt and Pepper  
2  pound  whole milk ricotta  
3  cup  mozzarella, shredded  
1  cup  parmesan, shredded  
1  cup  whole milk  
2    14.5 ounce jars Alfredo sauce  
8    sheets oven ready lasagna noodles  
1  cup  mozzarella, shredded  


Preheat oven to 350 degrees. Sauté the olive oil and butternut squash in a Copper Chef, just until the squash begins to become tender. Add the sage and cook an additional minute. Season with salt and pepper, to taste. Transfer the butternut squash to a bowl. Make the cheese filling. In a large bowl, combine the ricotta, mozzarella, parmesan and milk; stir. Build the lasagna. Spread a thin layer of the Alfredo sauce on the bottom of a Copper Chef. Place 2 lasagna noodles over the sauce. Spread 1/3 of the cheese filling over the noodles. Top the cheese filling with 1/3 of the butternut squash. Drizzle with one cup of the Alfredo sauce. Place 2 more lasagna noodles on top. Gently press on the noodles. Repeat the process 2 more times. Spread a cup of the Alfredo sauce over the top layer. Sprinkle the mozzarella over the top. Cover with the lid. Bake for 1 hour. Remove the lid and bake an additional hour. Let rest 20 minutes before serving.