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Butternut Squash Ravioli Lasagna
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Butternut Squash Ravioli Lasagna

A little treat for you, straight from my brand new cookbook, Fraiche and Simple! This Butternut Squash Ravioli Lasagna feels extra special without making you work extra hard for it (my favourite). Think tender ravioli, creamy butternut squash sauce, ricotta, spinach and plenty of cheese, all baked into one cozy fall dinner.

Course Dinner
Cuisine American
Keyword Butternut Squash, lasagne
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

Butternut Squash Sauce

  • 2 tablespoons extra-virgin olive oil or butter
  • 2 cups yellow onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken or vegetable stock
  • 6 cups peeled butternut squash cut into ½-inch (1 cm) pieces
  • ½ cup 18% cream
  • Salt and pepper

Filling

  • 18 ounces refrigerated or frozen spinach and cheese ravioli
  • 1 tub (475 g) ricotta cheese
  • 2 cups spinach roughly chopped
  • 2 cups mozzarella cheese grated & divided
  • ½ cup Parmesan cheese grated & divided

Sage Pine Nut Panko Crisp

  • ½ cup panko crumbs
  • ¼ cup pine nuts
  • ¼ cup grated Parmesan cheese
  • ¼ cup finely chopped fresh sage leaves
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt

Instructions

  1. Make the Butternut Squash Sauce: Heat the olive oil in a large pot with a lid over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chicken stock and butternut squash. Bring to a boil, then reduce the heat to low, cover and cook, stirring occasionally, until the squash is fork-tender, about 25 minutes. Stir in the cream. Using an immersion blender or high-speed blender, carefully blend until smooth. Season to taste with salt and pepper. Set aside.

  2. Meanwhile, cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook until they float to the surface, about 3 minutes. Drain. Transfer the ravioli to a medium bowl and toss with a drizzle of olive oil to prevent them from sticking together.
  3. Make the Sage Pine Nut Panko Crisp: In a small bowl, stir together the panko, pine nuts, Parmesan, sage, olive oil and salt. Set aside.
  4. Preheat the oven to 450°F (230°C) and grease a 13 × 9-inch (3.5 L) baking dish or individual-size ovenproof dishes.
  5. Assemble the Lasagna: Pour a third of the butternut squash sauce into the prepared baking dish and spread in an even layer. Cover with a single layer of half of the ravioli. Spread the ricotta evenly over the ravioli. Sprinkle the spinach on top. Scatter half of the mozzarella on top, followed by half of the Parmesan. Pour another third of the butternut squash sauce on top and spread evenly. Lay the remaining ravioli in a single layer on top. Finish with the remaining sauce, followed by the remaining mozzarella and Parmesan.
  6. Sprinkle the Sage Pine Nut Panko Crisp evenly on top of the lasagna. Bake until the top is just light golden brown and bubbling around the edges, about 20 minutes. Turn the oven to broil and broil until golden brown on top and the cheese bubbles, about 2 minutes. Set aside to rest for 5 minutes before cutting and serving.