The Best Fall Lasagna Recipe

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I’m not all the way sure how I feel about lasagna, if I’m being honest. Growing up, my Grandma’s lasagna was always a favorite but, it’s not really something I ever order when we got out to eat.

It was, literally the first dish I ever made for my husband when we were dating. He was staying the weekend with me and got sick. So, he stayed in bed and I made him this MASSIVE lasagna.

Thinking back, I don’t know why I decided to feed him lasagna…I, mean, WHO craves lasagna when they are sick?

Well, whatever I did seemed to have done the trick because we have been together since then!

I’m always looking for new ways to put a new twist on an old classic. After creating my (oh, so popular) Butternut Squash Marinara, I thought I would reach for the stars and try my hand at a new twist on Grandma’s classic.

I think she would be proud!!!

A few weeks ago, the AMAZING ladies at CyFair Women’s Network asked me to host a cooking class. When I offered my Fall Lasagna, the group jumped at the chance to learn.

This is a selfie of me in front of the counter at the cooking class.
Selfie!! The calm before the storm!!!

Just take a look at this BEAUTIFUL Kitchen!!!

So, here are my behind the scenes notes on how to Make the Best Fall Lasagna Recipe:

The Sauce

As you know, the secret to a good sauce is in the simmer. The longer you can simmer and layer the flavors, the better.

Put the sauce on the stove on a beautiful fall morning and let it simmer all day. You can use my recipe as a guide but feel free to layer with wine and cheese between stirs.

This is a silver pan that contains a HUGE serving of butternut squash Meat sauce for my Fall Lasagna Recipe!
Can’t you just taste the fall flavors???

The Pasta

So, I’m not going to lie. I hand roll my pasta.

I know it sounds extra -BUT- once you get the hang of it, it’s incredibly easy and sooooo much better than store bought.

This is a Worms Eye view of a woman rolling out pasta while another woman looks on.
Fresh Pasta makes alllll of the difference in Homemade Lasagna. Photo Credit: Cyndi Blau

Seriously.

We no longer buy pasta from the store. (GASP!!)

I will, typically, make two batches at a time, cutting the noodles to freeze so it’s ready to go when I am.

This recipe is not mine but I’ve made it so many times I can make it in my sleep. The trick is to drizzle a small amount of water, a little at a time, until it comes together.

Then, flour the ball of dough before wrapping.

MY ALL TIME FAVORITE (Easy!) PASTA RECIPE: from The Kitchn can be found here!

The Ricotta

I love Ricotta. Always have. In salad, on pizza…ricotta is subtle, yet delicious.

Grocery store Ricotta absolutely works in this recipe- and Murray’s is probably my favorite. But, in my opinion…you’ve never really had ricotta until you’ve had homemade ricotta.

Homemade ricotta is simple and delicious. The active time is minimal and the few minutes it takes will pay off greatly. Ina Garten’s Homemade Ricotta recipe is my favorite! You can find the recipe here!

Bringing it all together

As I mentioned, on a fall day when I plan to be around the house all day, I’ll start the sauce and the ricotta in the morning, start my pasta early afternoon and assemble the lasagna before baking until hot and bubbly.

This lasagna can be made ahead of time and baked when you are Ready. This recipe freezes well!

This is a photo of myself and the Ladies of CFWN sitting around a table together, about to eat dinner.
Dinner is served!!!

Thank you, ladies!!! I had an AMAZING time teaching you!!

The Best Fall Lasagna

This traditional lasagna receives an updated twist with the use of farm fresh butternut squash. This recipe can be used with your choice of protein or with a meat free sauce.

Course Main Course
Cuisine Italian

Ingredients

Fall Inspired Meat Sauce

  • 1/2 Onion Chopped
  • 3 Whole Clove Minced
  • 1 tsp Avocado Oil
  • 1 Pound Beef, Pork or Turkey Ground
  • 1 Butternut Squash Chopped
  • 1 Can Whole Tomatoes Peeled
  • 1 Can Tomato Sauce
  • 1 Bundle Fresh herbs of your choice Basil, Oregano, Rosemary, Marjoram, etc.
  • Salt & Pepper To Taste
  • Fresh Parmesan Cheese
  • Wine Optional

Ricotta Filling

  • 2 Cups Ricotta Cheese
  • 1/2 Cup Breadcrumbs
  • 1/4 Cup Parmesan Cheese
  • 1 Whole Egg
  • 1 Bundle Fresh Herbs of your choice Chopped
  • Salt & Pepper To Taste

Additional ingredients

  • 8-10 Lasagna Noodles Cooked
  • 1/2 Cup Mozzarella Cheese More, if preferred

Instructions

Fall Inspired Meat Sauce

  1. Saute Onion and Garlic in Avocado Oil until softened.

  2. Add ground meat and cook through, lightly salting.

  3. When Meat is cooked through, add Butternut Squash and can of Whole Tomatoes (with the juices) cooking for 30 minutes.

  4. Add Tomato Sauce, salt, pepper, fresh herbs and allow sauce to simmer.

  5. As sauce simmers, stir regularly, adding fresh parmesan cheese and a splash of wine.

Ricotta Filling

  1. Combine all ingredients and set aside.

Lasagna Assembly

  1. In 11 X 7 X 1.5 glass plan, line the bottom with a ladle of sauce and spread thinly. Add a layer of cooked lasagna noodles, top with Ricotta filling, mozzarella & sauce continuing until you create as many layers as you prefer.

  2. When you are ready to eat, cover lasagna with foil and bake in 375 oven for 45 minutes or until bubbly. Remove foil and cook for an additional 15 minutes.

Brandi McRill is a food and lifestyle blogger who owns Flourishing Fern Farm to Home. Brandi has well-rounded interests, focusing on living an all-natural lifestyle by avoiding chemicals, using plants as medicine and eating seasonally through her veggie co-op (and Community Service Project,) Cypress Family Farm to Kitchen. She and her husband, Jack, live in Cypress, TX with 2 rescue pups, Doug and Ouisie (pronounced Wheezy!).

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