Print

Butternut Squash Lasagna

Butternut Squash Lasagna
Print Recipe

Warm up your evenings with creamy, hearty Butternut Squash Lasagna, a comforting vegetarian dish ideal for cozy fall nights. This recipe features tender roasted butternut squash combined with layers of ricotta, béchamel, mozzarella, and Parmesan cheeses, infused with aromatic herbs and perfectly baked to a golden bubbly crust. A seasonal favorite that is easily customizable for gluten-free and vegan diets, perfect for family meals or entertaining guests.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1–2 tbsp fresh sage or rosemary (chopped)

Cheeses

  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Pasta

  • 12 no-boil lasagna noodles (or traditional noodles)

Béchamel Sauce

  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups warm milk
  • Pinch of nutmeg
  • Salt and pepper to taste

Oils & Seasonings

  • 3 tbsp olive oil (for roasting and sautéing)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until caramelized and tender, bringing out its natural sweetness and soft texture for layering.
  2. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for about one minute to remove the raw flour taste. Gradually whisk in warm milk, stirring continuously until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of nutmeg, then remove from heat.
  3. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic and sauté until translucent and fragrant, about 5 minutes. Stir in fresh herbs like sage or rosemary just before removing from heat to release their aromatic flavors.
  4. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, roasted butternut squash, sautéed aromatics, dollops of ricotta cheese, béchamel sauce, and shredded mozzarella. Repeat the layering process until ingredients are used, finishing with a generous topping of Parmesan and mozzarella cheese for a golden crust.
  5. Bake Until Bubbling: Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is fully melted, bubbling, and golden brown. Let the lasagna rest for 10 minutes before slicing to allow the layers to set perfectly.

Notes

  • Roast squash cubes evenly sized for consistent cooking and texture.
  • Use no-boil noodles to save time and absorb flavors well.
  • Allow the lasagna to cool slightly before cutting to maintain structure.
  • Season each layer of the dish well to build complex flavors throughout.
  • Assemble the lasagna a day ahead to let flavors meld and enhance.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, fall recipes, comfort food, creamy lasagna, gluten-free lasagna

Find it online: https://jamescookes.com/butternut-squash-lasagna/