Squash, ricotta & sage pasta bake

Squash, ricotta & sage pasta bake

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(33 ratings)

Prep: 20 mins Cook: 1 hr


Serves 6
An impressive but simple veggie main course - perfect with a green salad on the side

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal445
  • fat26g
  • saturates14g
  • carbs40g
  • sugars8g
  • fibre0g
  • protein15g
  • salt0.36g
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  • 1 squash, weighing about 1kg, chopped into chunks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200ml tub crème fraîche
  • 50g Parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • small bunch of sage leaves, half chopped, half left whole



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 12 sheets fresh lasagne


  1. Heat the oven to 220C/fan 200C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crème fraîche with half the Parmesan, then set aside.

  2. When squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning, trying not to break it up too much.

  3. Assemble the bake by spreading a little of the crème fraîche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crème fraîche. Use all the ricotta mix to fill the bake, but make sure you keep some crème fraîche for the top. Finally, spread the crème fraîche over the top layer of lasagne, then scatter with the whole sage leaves. The bake can now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

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Comments (36)

weeble's picture

Three of us ate the whole dish! I roasted the pumpkin with red onion & two large garlic cloves. I also added toasted walnuts to the ricotta mix.

blackcat2's picture

Easy does not = delicious. Nice enough but would have been better with more creme fraiche and some garlic or chilli. Should have read the other comments before I started.

katelover88's picture

This was dissapointing. I made it advance and froze it but i was very dry and not that tasty. Might be better with tomato.

theedda's picture

I found this very tasty. In case you can't get sage, thyme works well too.

annelisarkanen's picture

I liked this but took note of adding some tomato sauce to the squash, and a white sauce for the topping... better. Just forgot to season!

mayjane's picture

we loved this but had taken note to add some more sauce so it wasn't dry. I added a couple of cloves of crushed garlic to the squash mixture - I used a butternut squash. Will make it again

dcjennin's picture

I made this and found it to be very dry. Not sure if I will try again but if i do i think I would add milk or a bechamel sauce.

victoriadolman's picture

I have cooked many recipes from good food and always had great success.....until now! I made this tonight for my family and none of us could eat it (we are not a family of picky eaters). It was too sweet. Maybe I did something wrong. I live in the US so perhaps our ricotta is sweeter than at home, I don't know. I was very excited to find a new recipe for squash (I used butter nut) which is in abundance over here at the moment - but sadly I will not be making this again. I wonder if you added pancetta or bacon it might help to bring out a more savoury flavour.

Frantic Flapjack's picture

This was really nice. I see what you mean about the creme fraiche though. I had some leftover tomato sauce which I had made previously and used that to layer up too. It added extra moisture and taste.

carol_anne's picture

Christmas is comming try Gary Rhodes
I save an uncooked breast and freeze it and make this for easter

gilliangol's picture

I was thankful for the comments here because I was prepared regards needing more of the creme fraiche. How right people are.
This is easy enough to make but I found it rather bland. I wish now that I'd roasted some garlic and red onions with the butternut squash to provide more flavour. It's a nice enough dish, but I think there are better recipes around for butternut squash and pasta.

katyrouth's picture

I used butternut squash as that's what is most easily available, but I can't see why this wouldn't work equally well with most squash. As Lacath mentioned, this needs slightly more of the creme fraiche mixture, and I would perhaps add a little extra water or milk next time, as the results were a bit dry. But this is a very tasty and different lasagne!

violabird's picture

I love this recipe - have had it several times now as requested by my husband every time I write the weekly menu! In answer to Kari, we used butternut squash, but I'm sure it would work just as well with Pumpkin too. I've tried it with dried lasagne sheets too (to save money!) - it works just as well if you use the no pre-cook version and soak it in boiling water for 5 mins before using it.

Kayvee's picture

Kari, I haven't got my magazine with me but from memory I'm sure it says to use butternut squash for this one. I'm saving this one for next time my veggie mates come for dinner!

grammy's picture

Could someone please tell me what kind of squash to use, pumpkin, butternut, acorn? Being an American I have to claim ignorance to what is probably obvious to you Brits. Sorry.

lacath's picture

I made it yesterday : excellent! We all loved it! Just 1 comment : I didn't have enough cream+parmesan mix (although i was extremely careful to keep enough for the top), I had to add approx. 1/4 cup milk to make sure every lasagna sheet was covered.
Thanks for this delicious recipe!


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