Description

Butternut Squash Lasagna is a cozy, comforting twist on the classic dish, featuring layers of sweet roasted squash, creamy béchamel sauce, ricotta, mozzarella, and Parmesan cheeses, all baked between tender lasagna noodles.

Ingredients

4 cups butternut squash, peeled and cubed (or 2 cups canned puree)
2 tbsp olive oil
Salt and black pepper, to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic, minced
1 small onion, finely chopped
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1/8 tsp ground nutmeg
9–12 lasagna noodles (no-boil or pre-cooked)
Fresh sage or thyme, chopped (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Mash or puree if desired. Reduce oven to 375°F (190°C).
In a saucepan, melt butter and sauté garlic and onion until soft. Stir in flour to form a roux, then gradually whisk in milk. Cook over medium heat, stirring, until thickened. Season with salt, pepper, and nutmeg to make béchamel sauce.
In a bowl, combine ricotta with Parmesan, salt, and pepper.
Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch baking dish. Layer noodles, mashed squash, ricotta mixture, béchamel, and mozzarella. Repeat until ingredients are used up, finishing with béchamel and mozzarella on top.
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Let rest for 10 minutes before serving. Garnish with chopped sage or thyme if desired.

Notes

Use canned butternut squash puree to save time.Add sautéed mushrooms or caramelized onions for extra depth.Make it vegan with plant-based milk, cheeses, and butter.Substitute béchamel with cashew cream for a dairy-free alternative.Try gluten-free or whole wheat lasagna noodles to suit dietary needs.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 6g
Sodium: 620mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg