Classic Butternut Squash Lasagna
Classic Butternut Squash Lasagna
Ingredients
For the Butternut Squash Filling
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon ground nutmeg
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Bechamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembling the Lasagna
- 9 no-boil lasagna noodles, to 12 sheets
- 2 cups low-moisture part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 20 to 25 minutes, or until tender and lightly caramelized. Remove from oven and set aside to cool slightly.
⏱️ 25 min•🌡️ 400
- 2
While the squash roasts, prepare the aromatics. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until softened, about 5 to 7 minutes. Add the minced garlic and chopped fresh sage, cooking for another 1 minute until fragrant. Remove from heat.
⏱️ 8 min
- 3
In a large bowl, combine the cooled roasted butternut squash, the sautéed onion and garlic mixture, 1/2 teaspoon of ground nutmeg, the ricotta cheese, the large egg, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine. For a smoother filling, you can mash the squash or pulse briefly in a food processor, but some texture is desirable.
⏱️ 10 min - 4
Prepare the bechamel sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Whisk in 1/2 cup of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. Gradually whisk in the 4 cups of warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens, about 5 to 7 minutes. Stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Remove from heat.
⏱️ 10 min
- 5
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish. Spread about 1 cup of bechamel sauce evenly over the bottom of the dish. Arrange a single layer of no-boil lasagna noodles over the sauce (you may need to break some to fit).
⏱️ 5 min•🌡️ 375
- 6
Spread half of the butternut squash filling over the noodles. Top with about 1 cup of shredded mozzarella cheese. Drizzle with about 1 cup of bechamel sauce. Repeat with another layer of noodles, the remaining butternut squash filling, another 1 cup of mozzarella, and another 1 cup of bechamel sauce.
⏱️ 5 min
- 7
Place a final layer of noodles on top. Cover with the remaining bechamel sauce and sprinkle with the remaining 1/4 cup of grated Parmesan cheese. Loosely cover the baking dish with aluminum foil.
⏱️ 3 min
- 8
Bake for 25 minutes with the foil on. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown and bubbly. If the top is browning too quickly, you can loosely tent it with foil again.
⏱️ 35 min•🌡️ 375
- 9
Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Butternut Squash Lasagna
Ingredients
For the Butternut Squash Filling
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon ground nutmeg
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Bechamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembling the Lasagna
- 9 no-boil lasagna noodles, to 12 sheets
- 2 cups low-moisture part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 20 to 25 minutes, or until tender and lightly caramelized. Remove from oven and set aside to cool slightly.
⏱️ 25 min•🌡️ 400 - 2
While the squash roasts, prepare the aromatics. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until softened, about 5 to 7 minutes. Add the minced garlic and chopped fresh sage, cooking for another 1 minute until fragrant. Remove from heat.
⏱️ 8 min - 3
In a large bowl, combine the cooled roasted butternut squash, the sautéed onion and garlic mixture, 1/2 teaspoon of ground nutmeg, the ricotta cheese, the large egg, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine. For a smoother filling, you can mash the squash or pulse briefly in a food processor, but some texture is desirable.
⏱️ 10 min - 4
Prepare the bechamel sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Whisk in 1/2 cup of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. Gradually whisk in the 4 cups of warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens, about 5 to 7 minutes. Stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Remove from heat.
⏱️ 10 min - 5
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish. Spread about 1 cup of bechamel sauce evenly over the bottom of the dish. Arrange a single layer of no-boil lasagna noodles over the sauce (you may need to break some to fit).
⏱️ 5 min•🌡️ 375 - 6
Spread half of the butternut squash filling over the noodles. Top with about 1 cup of shredded mozzarella cheese. Drizzle with about 1 cup of bechamel sauce. Repeat with another layer of noodles, the remaining butternut squash filling, another 1 cup of mozzarella, and another 1 cup of bechamel sauce.
⏱️ 5 min - 7
Place a final layer of noodles on top. Cover with the remaining bechamel sauce and sprinkle with the remaining 1/4 cup of grated Parmesan cheese. Loosely cover the baking dish with aluminum foil.
⏱️ 3 min - 8
Bake for 25 minutes with the foil on. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown and bubbly. If the top is browning too quickly, you can loosely tent it with foil again.
⏱️ 35 min•🌡️ 375 - 9
Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min