Roasted Butternut Squash Lasagna is a delightful twist on the classic Italian dish, perfect for autumn or winter meals. The sweet and nutty flavor of roasted butternut squash pairs beautifully with creamy ricotta, rich béchamel sauce, and layers of tender lasagna noodles. Fresh herbs, like sage and thyme, add an aromatic touch that complements the earthy squash, making each bite warm and comforting. Whether you’re serving it for a holiday meal or a cozy family dinner, this lasagna is a wonderful vegetarian option that’s full of flavor and indulgence.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 3 cups béchamel sauce (recipe below)
- 1/2 tsp nutmeg (optional)
Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- Salt and pepper, to taste
Instructions:
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and caramelized. Set aside.
- Cook the Lasagna Noodles: While the squash is roasting, cook the lasagna noodles in salted boiling water until al dente. Drain and lay them out on parchment paper to prevent sticking.
- Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes until it forms a smooth paste (roux). Slowly add the milk, whisking continuously until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat and set aside.
- Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, egg, sage, thyme, salt, and pepper. Mix until smooth.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of béchamel sauce. Place a layer of lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the roasted squash. Add a layer of béchamel sauce and sprinkle with mozzarella and Parmesan. Repeat the layers: noodles, ricotta, squash, béchamel, and cheese.
- Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
- Serve: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh sage leaves if desired.
Enjoy your comforting, roasted butternut squash lasagna!
