Brown-Butter-Sage-Roasted-Winter-Squash-Sweet-Potato Lasagna

OMG I actually made something edible last night.

Well, first, I should say that a big, fat “Happy Birthday” is in order for my wonderful husband.  I still haven’t figured out why he likes me but I love the sh*t out of this guy.  Born in the fall…sweet but a little spicy…oh, so cheesy…likely to age extremely well…yeah, this lasagna is Ross in food form.

Well, I can’t take all the credit.  Or any of it really…as I often do, I was floundering for something special to make and Jessica came to the rescue again.  I mean…lasagna that tastes like fall?  Um, yes, please.

And no, that’s not nasty-ass “real” pasta.  It’s Capello’s.  If you haven’t tried it, please do…it’s pretty damn good and gluten-free—and almostPaleo!  (It does contain potato starch).  I ordered a case of the stuff and am eagerly looking forward to the end of my competition prep so I can try the fettuccini and gnocci, too.  I mean…pasta that won’t make my insides explode?  Have I died and gone to Heaven?  Actually…yes.  My kitchen smells like Heaven in autumn.


(adapted from this recipe)

1 pkg Capello’s Lasagna Noodles

½  Winter Squash, cubed and peeled (I used Acorn Squash)

2 Sweet Potatoes, cubed

2 T Olive Oil

Salt and Pepper to taste

1/4 teaspoon nutmeg

12 oz Mascarpone Cheese, room temperature

¼ c Pastured Butter

1 Shallot, thinly sliced

3 Cloves Garlic, minced

1 1/2 c Fresh Parmesan, grated

Fresh Mozzarella, grated or thinly sliced (use as much as you like!)

1 T Dried Sage


**Filling:  Combine squash, sweet potato, olive oil, salt, pepper, and nutmeg. Lay in a baking dish and roast for 50 minutes at 350 degrees, tossing every 15 mins.  Cool completely, then place in a food processor.  Don’t puree it completely, but make it smooth with small lumps.

Now for the cheesy part!  Melt the butter over medium heat in a skillet. Add the shallots and garlic, continuing to stir or whisk for a few minutes.  When the butter is browned, remove from heat and cool.  Beat the mascarpone, half of the Parmesan cheese, and the browned butter/shallot/garlic mixture until fluffy.

**Assembly:  Grease an 8×8 baking dish.  Place a layer of lasagna noodles on the bottom (keep in mind Capello’s are no-cook). Spread the squash not-quite-puree on top.  Then spread a layer of the mascarpone mixture.  Spread a layer of mozzarella.  Repeat as many times as you can/want/whatever.  Sprinkle sage on top…the original recipe uses a bunch of fresh sage leaves, and that’s probably your best bet…I’m just cheap 😉

Bake at 350 degrees for 40-45 minutes, until browned on top and bubbly.  Remove from the oven and let rest for 10 minutes before serving.



9 responses to “Brown-Butter-Sage-Roasted-Winter-Squash-Sweet-Potato Lasagna

  1. Pingback: Willpower, I Hate You So « PRIMAL COMPETITOR·

  2. Looks great. I agree that adding some meat would make it better but I would go with some grass fed ground meat. I don’t eat sausage.

    I would say this is still fairly paleo, potato really isn’t that bad for someone who is at a healthy weight whose digestive system is in good shape and has their insulin under control and exercises frequently. Potatoes are only a problem in large quantities or if the person’s whole body is out of whack because they are overweight and insulin insensitive.

    You come up with the coolest looking recipes. Keep up the good work!

    • Definitely, so I really don’t feel too terrible about it. With that said, I wouldn’t do potatoes every day. And yes, it’s most definitely Primal. I tolerate fermented dairy (ie cheese) fairly well but I know others don’t, so in general I try to keep the cheesy recipes to a minimum on this site. And even if you do tolerate dairy, I’d still say keep it to a minimum and use the best quality, raw, and organic cheeses.

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