Butternut Squash Lasagna Recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 box (12 oz) lasagna noodles (oven-ready or pre-boiled)
- 15 oz ricotta cheese
- 1 large egg
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1 tablespoon fresh sage, finely chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until the squash is tender and slightly caramelized. Once done, remove from the oven and mash half of the squash into a smooth puree, leaving the other half in small chunks for texture.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, one egg, and half of the chopped sage. Stir in a pinch of salt and pepper. This mixture provides a creamy, protein-rich layer that holds the lasagna together.
- Make the Bechamel White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Stir in the nutmeg, the remaining sage, and half of the Parmesan cheese. Season with salt and pepper to taste.
- Assemble the Lasagna Layers: Lower the oven temperature to 375°F (190°C). Spread a thin layer of the bechamel sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles on top. Spread a layer of the ricotta mixture, followed by some roasted squash cubes and squash puree. Drizzle with more bechamel and sprinkle with mozzarella. Repeat these layers until all ingredients are used, ending with a generous layer of bechamel, mozzarella, and the remaining Parmesan on top.
- Bake and Rest: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is golden brown and bubbling. Let the lasagna rest for at least 10-15 minutes before slicing. This allows the layers to set so you get clean, beautiful slices.