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Butternut Squash Lasagna Recipe

Italian-American · Main course · 90 min total

A comforting, creamy lasagna with layers of roasted butternut squash, béchamel sauce, and melted cheese. This vegetarian twist on a classic is perfect for fall.

Ingredients

• 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/4 teaspoon ground nutmeg
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 12 no-boil lasagna noodles
• 1/2 cup fresh sage leaves, chopped

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned. Reduce oven to 375°F.
2. Meanwhile, make béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, then add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese until melted.
3. In a small bowl, mix ricotta with a pinch of salt and pepper.
4. Assemble lasagna: Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles, then 1/3 of the roasted squash, 1/3 of the ricotta mixture (dolloped), 1/3 of the sage, and 1/4 of the mozzarella. Repeat layers twice more. Top with remaining noodles, béchamel, and mozzarella.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and golden. Let rest for 10 minutes before serving.

Tips

• To save time, you can use pre-cut butternut squash from the store.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven.
• For a richer flavor, add a pinch of cayenne pepper to the béchamel.

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