Prosciutto and Squash Lasagna


  • 12 oz. proscuitto
  • 1/2 small butternut squash
  • 16 oz. ricotta
  • 8 oz. small curd cottage cheese
  • 4 oz. parmesan
  • 6-8 oz. pesto
  • fresh mozzarella
  • lasagna noodles
  • 4 oz. stock (I used turkey stock because that’s what I had on hand)
  • 1/2 tsp. garlic salt
  • 1/2 tsp. black pepper


Peel the skin from the butternut squash, cut in half, and scoop out the interior. Slice into half-moons as thinly as possible. Also, combine the ricotta, cottage cheese, half the parmesan, and the garlic salt. In a casserole dish pour the stock of your choice in the bottom. I used no boil noodles, so I needed some moisture to make sure everything cooked through. You can skip this part if you’ve already boiled your noodles. Place a layer of noodles and top with a layer of the ricotta mixture, followed by a second layer of noodles.

Place the first 4 oz. of prosciutto evenly, then top with the butternut squash. Drizzle with pesto, then add another layer of noodles.

Spread the remaining ricotta mixture evenly over the lasagna sheets. Top with the remaining 8 oz. of prosciutto and finish with fresh mozzarella. Sprinkle with black pepper and bake to lasagna noodle directions. My noodles were no boil, so I covered it and baked for 40 minutes at 425 degrees, then removed the cover, added the remaining parmesan, and baked for another 20 minutes until golden on top.

You must let the lasagna rest for at least 15 minutes, otherwise your layers will fall apart!

***Serves 6

Wine Pairing Suggestion

Bread and Butter Cabernet Sauvignon

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