Butternut Squash Goat Cheese Lasagna

This vegetarian butternut squash goat cheese lasagna makes for perfect winter comfort food.

Squash Filling:
2 tbsp of butter
1 tbsp of olive oil
10 sage leaves
2 medium onions, diced
3 garlic cloves, minced
1 large butternut squash, peeled and cut into small bite sized chunks
¼ cup of white wine
¼ cup of water or vegetable stock
14.5oz (400g) tin of tomatoes
salt & pepper to taste

Tomato Sauce:
2½ cups (750ml) of passata or tomato sauce
2 cups of water
Cheese Sauce
1½ cups of goat cheese
2 cups of whole milk ricotta
3 eggs
½ tsp nutmeg

For Assembly/ To Garnish:
1 package of fresh lasagne or oven ready (see notes)
1 ball of fresh mozzarella
¼ cup chopped walnuts
12 sage leaves

View the full recipe at Emma’s Little Kitchen →