Gluten Free Lasagne with Butternut Squash & Tomato Basil Sauce



Ingredients for 12 people

  • 12 Barilla® Gluten Free Oven-Ready Lasagne sheets
  • 2 jars Barilla® Tomato & Basil sauce
  • 1 butternut squash, roasted and diced
  • 2 tablespoons butter
  • 6 leaves of sage, chopped
  • 1 15-ounce container Ricotta cheese
  • Salt and black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 8-ounce bag mozzarella cheese, shredded
  • 1 cup Asiago cheese, shredded


  1. 1
    Preheat the oven to 425° F. Bake butternut squash. Cut in half, seeded, cut side down on parchment paper until thoroughly cooked, about 40 minutes.
  2. 2
    Remove butternut squash from oven. Take the skin off and dice. Sauté squash in a skillet with butter and sage, cool down.
  3. 3
    In a separate bowl, season ricotta cheese with salt and pepper. Stir in butternut squash mixture.
  4. 4
    Grease a 13x9” baking pan with olive oil. Pour 1/2 jar of sauce to the bottom of the pan, cover with four sheets of lasagne, slightly overlapped, then cover the pasta with 1/2 jar of sauce, 1/3 mozzarella, 1/3 ricotta-squash mixture, 1/3 Asiago. Repeat with the same order two more times, being careful to place the sauce strictly on the pasta.
  5. 5
    Cover with aluminum foil and bake for 40 minutes covered and 20 minutes uncovered. Let rest 20 minutes before serving.

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