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 cheese made from whey and traditionally a by-product of…

  • 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, questions and tips

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1st Nov, 2010
I'm making this tonight. I'm going to roast the squash with garlic and red onion, use bechamel sauce instead of creme fraiche & parmesan, and probably add a layer of lasagne in the middle. Thanks for the tips everyone :)
felicityd's picture
24th Oct, 2010
Very dry. Very disappointed, will not be making again.
21st Oct, 2010
This really was very dry. I wish I had read everyone's comments beforehand - I would have added extra moisture. As it was, I had to throw most of it away.
9th Oct, 2010
I have to admit to being disappointed with this. Despite using double the amount of creme fraiche I still found it very dry. Nice flavour but it would need quite a bit of adapting to make it a really good dish.
8th Oct, 2010
fab dish, served this at a dinner party as a veggie alternative to lasagne and all the meat eaters finished it off! Have made this many times and each time been a success. I use garlic olive oil when roasting the squash for an extra bit of flavour
18th Aug, 2010
I added browned shallots, crushed garlic and nutmeg to the butternut squash mixture and used a mixture of parmesan and pecorino. I sprinkled the top with pine nuts and fresh breadcrumbs. Yum!
6th Oct, 2009
Followed the receipe to the letter. Found this quite a dry dish but very tasty - I added some worcestershire sauce to try and take away the dryness whilst eating it
29th Jul, 2009
followed the recipe exactly worked out great-very tasty and very easy to make
9th Jul, 2009
Lovely taste but a little dry. Next time I will make a bechamel sauce or use cream instead of creme fraiche.
5th Jul, 2009
Took the advice above and added some passata to make it moister


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