Skillet Squash Ricotta Lasagna


  • 8 sheets of lasagna

  • 16 ounces roasted squash (or 1 15-oz can of pumpkin puree)

  • 1/2 cup heavy cream

  • 1/4 tsp nutmeg

  • 1/4 tsp ground cinnamon

  • 1 cup basil leaves, roughly chopped

  • 2 large eggs

  • 3 cups fresh ricotta cheese

  • 2 cups mozzarella cheese

  • 1 cup Parmesan cheese

  • 1/4 cup olive oil

  • 20 slices of kabocha squash, skin removed, cut into ⅛ inch thickness

  • salt and freshly ground pepper for seasoning

  • 1/4 cup sage leaves, fried


  • In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cinnamon. Season with salt and pepper. Set aside.

  • In another large bowl, mix the ricotta with the eggs, basil, 1 cup of mozzarella, and half a tablespoon of salt and ⅛ teaspoon of pepper. Set aside.

  • Toss the pumpkin slices with 2 tablespoons of olive oil in a bowl. Set aside.

  • Preheat the oven to 400°.

  • In a large pot of boiling salted water, cook the lasagna sheets according to packaging’s instruction. Drain well and transfer the lasagna to a baking sheet.

  • To assemble, in a 12 inch nonstick skillet, layer 4 lasagna sheets on the bottom, overlapping them slightly. Spread half of the pumpkin mixture over the lasagna in an even layer. Top with half of the ricotta mixture.

  • Repeat the layering with lasagna sheets, pumpkin, and finish with the ricotta mixture.

  • Sprinkle the Parmesan and remaining mozzarella over the ricotta layer.

  • Finish the layers with sliced pumpkin. Brush the pumpkin slices with extra olive oil.

  • Cover the lasagna with foil and bake for about 25 minutes, until heated through and slightly firm.

  • Remove the foil and bake for another 35 minutes or the pumpkin slices are caramelized.

  • Remove from the oven and let stand for 10 minutes.

  • While the lasagna is cooling down, prepare the fried sage.

  • In a small skillet, add olive oil over medium heat.

  • Add sage leaves and cook for 2 minutes until crisp.

  • Serve the lasagna with fried sage leaves and extra cheese if desired.


If you don’t have a 12-inch, oven safe skillet, you can use a baking tray with size 11×9 inchesRed kuri squash, butternut squash, kabocha squash, honeynut squash would all work. .I used a very sharp knife to cut the squash to about ⅛ inch slices. You can also use a mandolin to cut the squash slices. Microwaving the squash for 5-7 minutes softens the skin and makes it easier to cut.For leftover lasagna, cut them into desired portions, place them in freezer safe containers, and freeze for up to a month. When ready to reheat, thaw it out and microwave until warm, about 2 minutes



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