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Butternut Squash Lasagna

Close-up of homemade Butternut Squash Lasagna
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A comforting and creamy butternut squash lasagna that combines roasted squash, béchamel sauce, and layers of tender pasta for a flavorful vegetarian Italian classic.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 9 lasagna noodles, cooked
  • 3 cups béchamel sauce (butter, flour, milk, nutmeg)
  • 2 cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon fresh sage, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, pepper, and garlic. Roast for 25-30 minutes until tender and caramelized.
  2. Prepare béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk until thickened. Season with salt, pepper, and nutmeg.
  3. In a bowl, mix ricotta cheese with chopped sage and a pinch of salt.
  4. Reduce oven temperature to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a baking dish.
  5. Layer 3 lasagna noodles over the sauce. Spread half of the roasted butternut squash over the noodles, then dollop half of the ricotta mixture.
  6. Pour béchamel sauce over the layer and sprinkle with mozzarella.
  7. Repeat the layering with noodles, squash, ricotta, béchamel, and mozzarella.
  8. Top the final layer of noodles with remaining béchamel, mozzarella, and Parmesan cheese.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until golden and bubbly.
  10. Let lasagna rest for 10 minutes before serving.

Notes

For extra flavor, add sautéed mushrooms or spinach layers, and serve with a crisp green salad for a complete meal.

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