Squash, ricotta & sage pasta bake

Squash, ricotta & sage pasta bake

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(38 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


  • 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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14th Oct, 2015
Really enjoyed this. Saved myself some work by using 2 x 500g bags of frozen, ready diced, butternut squash. Mixed up the sauces while it was in the oven, then a 2 minute job to assemble. Had a little bit (50g or so) of chorizo in the fridge, so chopped it up really small, fried it off, and added it to the squash mixture. I didn't find it too dry like others have said, thought it was lovely, cut really well and was great with a salad and garlic bread. Three small children all ate it happily too!
22nd Feb, 2013
A lot of work but yummy!
30th May, 2012
Made as written, but needs more to add flavour - if making again, would add passata, garlic, onion and mushrooms.
18th Mar, 2012
Missed out the stars. As is, I would only give it 3 stars, but when more moisture added--is 5 star.
14th Jan, 2012
I made a portion of tomato sauce (2x400gr tins) and instead of the creme fraiche, added this first to the bottom of the pan. Then layered it over the no-cook lasagna sheets, and then finally over the squash mixture. With the creme fraiche this added enough moisture and my husband (not one for compliments) said he really like this recipe. Definitely one for the binder.
17th Oct, 2011
this was awful. followed recipe exactly, it was dry and tasteless. first failure from good food :-(
5th Sep, 2011
Yes I needed more creme fraiche for the top too, Lovely tastes but my squash turned to mush. Perhaps I should have cut it into larger pieces (was going by the picture).
3rd Jun, 2011
Well i'm glad I read a few of the comments before I attempted this dish. I changed the recipe as follows:- used penne pasta (I know this makes it a whole different dish!), added paprika to the roast squash and used a bechemel(spelling!) sauce with parmesan on top. I made sure I used plenty of sage and black pepper, but it could still have done with some more. I also put plenty of olive oil on the squash when I roasted it, and added this to the ricotta mixture to make sure it wasn't too dry.
22nd Jan, 2011
I followed the recipe except for the fresh sage (forgot to buy any) as previous comment there wasnt enough crème fraîche mixture so I had to mix extra, it wasnt a big hit with the family so won't make this one again.
16th Jan, 2011
This was one of the tastiest things I've ever cooked. I know what people mean about it being a little dry - it's not as moist as a normal lasagne but 100 times tastier. It's delicious. I did as others suggested and added some roasted garlic and used a bit more creme fraiche and added some chilli - it is a wonderful dish that is even tastier cold! I personally wouldn't add the tomatoes like some have suggested but some suggestions to get it a little moister would be great.


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