Butternut Squash Lasagna
A creamy and comforting Butternut Squash Lasagna that combines tender roasted squash, rich béchamel sauce, and layers of tender pasta for a delicious vegetarian Italian dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 9 lasagna noodles
- 3 cups béchamel sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh sage, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, mash the roasted butternut squash roughly, keeping some texture. Stir in nutmeg and chopped sage.
- Reduce oven temperature to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce. Spread half of the mashed squash over the noodles, then top with a third of the béchamel sauce and a third of the mozzarella.
- Repeat layering: noodles, remaining squash, béchamel sauce, and mozzarella.
- Top with the last 3 noodles, béchamel sauce, mozzarella, and sprinkle Parmesan cheese evenly on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
For added depth, try roasting a few sage leaves in butter and drizzling it over each slice when serving for aromatic flavor.
Find it online: https://momsgate.com/butternut-squash-lasagna/