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Vieni's Roasted Butternut Squash, Garlic & Sage Lasagna - Just in Time for the Harvest!

Serves 6 - Paired with Vieni’s 2012 Briganti or Chardonnay

This pasta dish can be made in advance, keep it covered and refrigerated up to 2 days before cooking.



  1. Preheat oven to 450°F.
  2. In a large bowl toss squash with oil until coated well and season with salt, pepper, oregano and garlic powder. Spread in one layer in roasting pan. Roast squash with garlic cloves in oven for 20 minutes. Stir squash and roast 10 to 15 minutes more; or until tender and it turns golden.
  3. While squash is roasting, add butter to a large saucepan, once melted, add the onion and sage. Sauté until the onion is translucent and the sage is crisp.
  4. Once squash is ready, transfer it to the saucepan and with a manual blender, mash the squash and ensure it is well coated with the onion and sage. Once the squash is blended and soft, add 1 cup of cream and stir all the ingredients together. Let it simmer for about 10 minutes, stirring occasionally. The squash needs to become a sauce like consistency.
  5. Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.
  6. Pour  some sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread more of the remaining sauce over pasta and sprinkle with mozzarella and parmesan. Make 2-3 more layers in same manner, beginning and ending with pasta.
  7. Leave 1 cup of the squash mixture and add the remaining cream, the sauce will become more liquid. Then pour over the top layer of pasta, so it runs through. Sprinkle some more parmesan on top.
  8. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven for 25 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes.
  9. Serve with a glass of Vieni’s 2012 Briganti or Chardonnay!