Name: Butternut Squash Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt, to taste; Black pepper, to taste; 1 ½ cups ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 2–3 garlic cloves, minced; 1–2 tablespoons fresh sage or thyme, chopped; 3 tablespoons butter; 3 tablespoons all-purpose flour; 3 cups milk; Pinch of ground nutmeg; 9–12 no-boil lasagna noodles or pre-cooked regular lasagna noodles

Description

Butternut squash lasagna is a comforting, vegetarian twist on the classic Italian favorite. With creamy layers of roasted squash purée, ricotta, mozzarella, and béchamel sauce, it’s a rich and hearty dish perfect for fall and winter.

Ingredients

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 ½ cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2–3 garlic cloves, minced
1–2 tablespoons fresh sage or thyme, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
Pinch of ground nutmeg
9–12 no-boil lasagna noodles or pre-cooked regular lasagna noodles

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender.
Meanwhile, prepare the béchamel sauce: melt butter in a saucepan, add minced garlic and chopped sage, then stir in flour to make a roux. Gradually whisk in milk, cooking until thickened. Season with salt, pepper, and a pinch of nutmeg.
In a bowl, combine ricotta cheese, egg, Parmesan, salt, pepper, and chopped herbs.
Once the squash is tender, mash or blend it into a smooth purée. Adjust seasoning if needed.
Reduce oven temperature to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a baking dish.
Add a layer of noodles, followed by squash purée, ricotta mixture, béchamel, and mozzarella.
Repeat the layers until ingredients are used, finishing with béchamel and mozzarella on top.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes, or until golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

You can use pre-cut or frozen squash—just thaw and drain before use.Let the lasagna rest before cutting to avoid a watery texture.Add sautéed spinach or mushrooms for extra layers of flavor.Use store-bought béchamel for convenience.

Nutrition

Serving Size: 1 slice (1/8 of pan)
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 19g
Cholesterol: 75mg