Description
This Roasted Butternut Squash Lasagna combines the natural sweetness of oven-roasted butternut squash with a creamy, herb-infused béchamel sauce layered between tender no-boil lasagna sheets. Topped with whipped cream and Parmesan cheese, it’s a cozy vegetarian comfort dish perfect for fall or winter dinners.
Ingredients
Scale
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
Sauce
- 4 cups milk, 2% or whole
- a few sprigs fresh rosemary and sage
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
Lasagna Assembly
- 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
Instructions
- Roast the Squash: Preheat the oven to 450°F. Toss the cubed butternut squash with 2 tablespoons of oil if using one large sheet pan or 1 tablespoon each if using two smaller pans. Season with salt and coat evenly. Spread squash in a single layer on the sheet pan(s) and roast for about 30 minutes, tossing halfway through, until tender and beginning to turn golden brown.
- Infuse the Milk: While the squash roasts, warm the milk in a saucepan over low heat with rosemary and sage sprigs. Let it gently simmer for 10 minutes to infuse the herbs, then strain the milk through a sieve into a large pitcher or measuring cup, discarding the herbs.
- Prepare the Béchamel Sauce: In a large heavy saucepan, melt butter over moderately low heat. Add minced garlic and cook until softened, about 1-2 minutes. Stir in the flour and cook, stirring constantly, for about 3 minutes to form a roux. Remove from heat, then gradually whisk in the infused milk until smooth. Return the pan to medium heat and simmer the sauce, whisking occasionally, for about 10 minutes until it thickens. Remove from heat and stir in the roasted butternut squash, salt, and freshly ground black pepper to taste.
- Prepare the Lasagna Noodles: Reduce oven temperature to 375°F and butter a 9×13-inch baking dish. To ensure the dry no-boil noodles soften properly, bring water to a boil and quickly soak three lasagna sheets at a time before assembling each layer, using tongs to remove them.
- Assemble the Lasagna: Pour 1 cup of the squash sauce into the buttered baking dish, spreading it gently (it won’t cover the bottom completely). Layer three soaked noodles over the sauce, making sure they don’t overlap. Spread half of the remaining sauce (about 2 cups) over the noodles, then sprinkle 1/2 cup Parmesan cheese on top. Add another layer of three noodles, soak the last three noodles, spread the remaining sauce evenly, and sprinkle with another 1/2 cup Parmesan. Top with the final three noodles.
- Add the Cream and Cheese Topping: Using an electric mixer or by hand, beat the heavy cream with 1/2 teaspoon salt until soft peaks form. Spread the whipped cream evenly over the top layer of noodles, ensuring they are fully covered. Sprinkle the remaining 1/3 cup Parmesan cheese over the whipped cream.
- Bake the Lasagna: Cover the dish tightly with tented foil to prevent sticking to the top layer. Bake in the oven’s middle rack for 30 minutes. Remove the foil and continue baking for another 10 to 20 minutes, until the top is bubbling and golden brown.
- Rest and Serve: Let the lasagna stand for 5 minutes after baking to set, then cut into portions and serve warm.
Notes
- Soaking dry no-boil noodles quickly in hot water helps improve texture and prevents undercooked pasta layers.
- The sauce can be made up to three days in advance and stored in the refrigerator, covered tightly with plastic wrap to prevent a skin from forming.
- You can substitute grapeseed oil with olive oil for roasting the squash if preferred.
- Use fresh rosemary and sage for the best herbal flavor; dried herbs will not yield the same depth.
- For a dairy-free version, consider substituting milk and cream with plant-based alternatives, though the final texture will vary.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the lasagna)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 55 mg
