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Roasted Butternut Squash Lasagna Recipe

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4.1 from 9 reviews

  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Roasted Butternut Squash Lasagna is a comforting and creamy vegetarian dish that combines sweet roasted butternut squash with a rich, herb-infused béchamel sauce and layers of tender no-boil lasagna noodles, all topped with whipped cream and Parmesan cheese for a decadent finish. Perfect for a cozy dinner that elevates classic lasagna with a fall-inspired twist.

Ingredients

Butternut Squash

  • 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups of cubed squash)
  • 3 tablespoons grapeseed or olive oil
  • 1/2 teaspoon salt, plus more for seasoning

Sauce

  • 4 cups milk (2% or whole)
  • A few sprigs fresh rosemary
  • A few sprigs fresh sage
  • 1 tablespoon minced garlic
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • Salt and pepper to taste

Lasagna Layers

  • Nine 7-by 3 1/2-inch sheets dry no-boil lasagne pasta (Barilla brand recommended)
  • 1 1/3 cups freshly grated Parmesan cheese, divided
  • 1 cup heavy cream
  • 1/2 teaspoon salt (for whipping cream)

Instructions

  1. Roast the Squash: Preheat oven to 450°F. Spread the diced butternut squash on one extra-large sheet pan or two standard-sized pans. Toss with 2 tablespoons of oil if using one large pan or 1 tablespoon per pan for two smaller ones, and season with 1/2 teaspoon salt. Roast for about 30 minutes, tossing halfway through, until tender and beginning to brown.
  2. Infuse the Milk: While the squash roasts, bring 4 cups of milk to a simmer in a saucepan with rosemary and sage sprigs. Keep on low heat for 10 minutes to infuse the flavors. Strain the milk through a sieve into a large pitcher or measuring cup, discarding the herbs.
  3. Make the Béchamel Sauce: In a large heavy saucepan, melt butter over medium-low heat. Add minced garlic and cook until softened, about 2 minutes. Stir in flour and cook the roux, stirring constantly, for about 3 minutes without browning. Remove from heat and whisk in the warm infused milk gradually until smooth. Return to heat and simmer, whisking occasionally, for about 10 minutes until thickened. Stir in the roasted squash, season with salt and pepper to taste. The sauce can be refrigerated up to 3 days covered tightly with plastic wrap.
  4. Prepare Baking Dish and Noodles: Reduce oven temperature to 375°F. Butter a 9×13-inch baking dish. If you experience issues with no-boil noodles not expanding properly, soak three noodles at a time in boiling water briefly just before assembling the lasagna.
  5. Assemble the Lasagna: Pour 1 cup of the squash sauce into the baking dish to coat the bottom (sauce will not fully cover). Arrange 3 lasagna sheets without overlapping. After placing the first three, soak the next three sheets in hot water. Spread half of the remaining sauce (about 2 cups) evenly over the noodles and sprinkle with 1/2 cup Parmesan. Top with the next three noodles, then soak the final three sheets. Spread remaining sauce on top and sprinkle with another 1/2 cup Parmesan. Finish with the last noodle layer.
  6. Top with Whipped Cream and Cheese: Using an electric mixer or by hand, beat the heavy cream with 1/2 teaspoon salt until soft peaks form. Spread whipped cream evenly over the top layer of noodles, ensuring full coverage. Sprinkle the remaining 1/3 cup Parmesan cheese over the whipped cream.
  7. Bake the Lasagna: Cover the baking dish tightly with foil, tenting slightly so it does not touch the top layer. Bake in the middle of the oven for 30 minutes. Remove foil and bake uncovered for an additional 10 to 20 minutes, until the top is bubbly and golden brown.
  8. Rest and Serve: Let the lasagna stand for 5 minutes before slicing and serving to allow it to set.

Notes

  • The sauce can be prepared up to 3 days in advance and refrigerated to enhance flavors.
  • If using no-boil noodles that do not fully expand, briefly soaking them in hot water before assembly helps achieve the perfect texture.
  • Butter the baking dish to prevent sticking and help with browning.
  • Herbs like rosemary and sage infuse the milk with subtle flavor, but can be adjusted according to preference.
  • For a dairy-free version, substitute milk and cream with plant-based alternatives but cooking time may vary.
  • Letting the lasagna rest before serving helps all layers set for cleaner cuts.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/roasted-butternut-squash-lasagna-recipe/