Butternut Squash Lasagna

The dish I want to share with you today is my favorite comfort food: Butternut Squash Lasagna. There’s something so cozy about lasagna, especially when it’s layered with creamy, roasted butternut squash. I remember the first time I made it; the aroma of the sweet squash roasting in the oven filled my kitchen and instantly warmed my heart. It was during a chilly fall day when I craved something hearty yet wholesome. This dish not only satisfied my hunger but also became a cherished recipe that I shared with family and friends.

As layers of noodles, butternut squash puree, creamy ricotta, and a rich béchamel sauce came together, I knew I had created something special. Each bite brings a delightful blend of textures and flavors that transport you to a cozy dinner table, surrounded by loved ones. The colors of autumn come alive in this dish, making it not only delicious but also visually stunning. Whether it’s a family gathering or a quiet evening at home, Butternut Squash Lasagna is the perfect centerpiece for any table.

This recipe stands out not just for its flavor but also for the love and warmth it brings with it. It’s a celebration of fall’s bounty, and I can’t wait for you to experience it. Let’s dive in and create this wonderful dish together!

Everything You Need for Butternut Squash Lasagna

When it comes to making Butternut Squash Lasagna, the ingredients play a crucial role in creating layers of flavor and texture. Each component brings something unique to the table, from the creamy cheeses to the earthy squash. Let’s take a closer look at these key players that make this dish shine.

• 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes – The star of the show, this squash adds a naturally sweet flavor and a creamy texture when roasted and blended.
• 2 tablespoons olive oil – Used for roasting the squash, it helps achieve a golden exterior and enhances the flavors.
• Kosher salt and black pepper, to taste – Essential seasonings that bring out the natural flavors of all the ingredients.
• 1/2 cup vegetable broth – This adds moisture to the butternut squash puree, making it smooth and creamy.
• 1 tablespoon pure maple syrup – Adds a hint of sweetness that complements the flavors of the squash.
• 1/8 teaspoon ground nutmeg – A warm spice that enhances the autumn flavors.
• 12 lasagna noodles – The foundation of your lasagna, providing structure and heartiness.
• 3 cups shredded mozzarella cheese, divided – Melts beautifully and adds a gooey, cheesy layer that everyone loves.
• 1/4 cup freshly grated Parmesan cheese – Adds a sharp, nutty flavor that balances the creaminess of the other cheeses.
• 2 tablespoons butter – Used in the spinach mixture, it adds richness.
• 1 shallot, minced – Provides a sweet, mild onion flavor that enhances the dish.
• 4 garlic cloves, minced – Infuses the spinach mixture with aromatic goodness.
• 4 cups packed spinach – Adds a nutritious green layer packed with vitamins.
• 15 oz ricotta cheese – Creamy and slightly sweet, it adds a rich layer to the lasagna.
• 1 large egg – Helps bind the ricotta mixture together for a cohesive filling.
• 1 teaspoon fresh sage, minced – A fragrant herb that pairs perfectly with squash.
• 1 teaspoon fresh thyme, minced – Adds earthy notes that enhance the overall flavor.
• 1/4 teaspoon crushed pepper flakes – Adds a hint of heat to balance the richness.
• 1/4 cup all-purpose flour – Used to thicken the béchamel sauce.
• 3 1/2 cups whole milk – The base for the béchamel, creating a creamy sauce.

How to Make Butternut Squash Lasagna

Creating Butternut Squash Lasagna is a rewarding experience that fills your home with irresistible aromas. Follow these detailed steps to craft this delicious dish, and enjoy the process as much as the outcome.

1. Preheat your oven to 400 degrees F. This important step ensures that the butternut squash roasts evenly and develops a lovely golden color. Line a large baking sheet with parchment paper for easy cleanup.

2. Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Season with Kosher salt and black pepper to taste. The seasoning will enhance the natural sweetness of the squash. Roast for about 25 to 30 minutes, or until the cubes are tender and golden. Once done, remove from the oven and let cool for 5 minutes.

3. While the squash is roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Stir frequently to prevent sticking. After cooking, drain in a colander and rinse with cool water to stop the cooking process. Gently separate any noodles that may be sticking together.

4. Spread a little olive oil on a large baking sheet. Lay the cooked noodles in an even layer, turning them over to coat both sides with oil. This step is crucial to prevent them from sticking together as you layer them in the lasagna.

5. In a large skillet, melt butter over medium heat. Add the minced shallot and sauté for 2 to 3 minutes until softened. Then, add the spinach, cooking until wilted. Add the garlic and cook for an additional minute, until fragrant. The combination of these flavors will create a savory base for the ricotta mixture.

6. In a large mixing bowl, combine the sautéed spinach mixture, ricotta cheese, Parmesan cheese, egg, sage, thyme, crushed red pepper flakes, Kosher salt, and black pepper. Mix well until fully combined and set aside. This creamy filling will be a highlight of your lasagna.

7. Place the roasted butternut squash in a food processor. Add vegetable broth, maple syrup, and nutmeg. Process until smooth; the mixture should be thick yet creamy. This flavorful puree will be the first layer in your lasagna.

8. To prepare the béchamel sauce, melt butter in a large saucepan over medium heat. Once melted, add flour and whisk for one minute to cook out the raw flavor. Gradually whisk in whole milk and bring to a gentle boil. Reduce the heat to low and simmer until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat and season with Kosher salt and black pepper.

9. Now it’s time to assemble your lasagna. Preheat the oven to 375 degrees F if you haven’t already. Grease a 9×13-inch baking dish and spread 2/3 cup of the béchamel sauce in the bottom. Begin layering: place 3 noodles on top of the sauce, then add ⅓ of the butternut squash puree, followed by ⅓ of the spinach ricotta mixture. Sprinkle with ½ cup mozzarella cheese and pour 2/3 cup of the béchamel sauce over the noodles.

10. Repeat the layering process two more times. On the final layer, place the remaining 3 noodles on top, followed by the remaining 1 ½ cups of mozzarella cheese and ¼ cup of Parmesan cheese. If you like, garnish with fresh sage leaves for a pop of color. Cover the baking dish tightly with aluminum foil that has been sprayed with cooking spray to prevent sticking.

11. Bake in the preheated oven for 40 minutes. After that, remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly. Once done, take the lasagna out of the oven and let it stand for 10 to 15 minutes before serving. This resting time allows the layers to set, making it easier to slice.

Ways to Adapt This Recipe

Every great recipe has room for creativity! Here are some ways to adapt Butternut Squash Lasagna to your taste.

• Swap the greens: Feel free to use kale instead of spinach for a different flavor profile.
• Go gluten-free: Substitute regular lasagna noodles with gluten-free options to accommodate dietary restrictions.
• Add protein: For a heartier dish, consider adding cooked ground turkey or shredded chicken.
• Use different cheeses: Experiment with different cheese blends to personalize the flavor. Try using gouda or gruyere for a unique twist.
• Herb Infusion: Add fresh basil or oregano to the ricotta mixture for extra flavor.
• Make it spicy: If you enjoy a kick, add more crushed red pepper flakes or even chopped jalapeños.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
• Freezing: This lasagna freezes well. Just cover it tightly and it can last up to 3 months.
• Pairing: Serve with a fresh green salad or garlic bread for a complete meal.

How to Enjoy Butternut Squash Lasagna

When it’s time to serve your Butternut Squash Lasagna, you can create a beautiful presentation that will impress your guests and family alike. Here are some ideas:

• Serve hot: This lasagna is best enjoyed warm, with the cheese still bubbling and the layers intact.
• Pair with a salad: A simple arugula or mixed greens salad with a light vinaigrette complements the rich flavors perfectly.
• Garnish: Consider garnishing each slice with fresh herbs like basil or parsley for a pop of color.
• Occasions: This dish is ideal for fall gatherings, family dinners, or even holiday celebrations.
• Leftover magic: Transform leftovers into a delicious lunch by serving them with a side of roasted veggies.
• Seasonal pairings: Enjoy with a warm apple cider or a light white wine for a delightful fall meal.

FAQ

Conclusion

In summary, Butternut Squash Lasagna is not just a dish; it’s a celebration of flavors and comfort. Its layers of creamy goodness and vibrant ingredients make it special, perfect for any occasion. I encourage you to give this recipe a try—your taste buds will thank you, and it’s sure to become a family favorite!

Butternut Squash Lasagna

The ultimate comfort food awaits you with this Butternut Squash Lasagna. Creamy, cheesy, and layered with roasted butternut squash, this dish is perfect for a cozy night in. Easy to prepare, it's an ideal choice for family dinners or special occasions. Make it tonight for a satisfying meal that everyone will love!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dinner

Cuisine: Italian

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs butternut squash peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Kosher salt and black pepper to taste Kosher salt and black pepper
• 1/2 cup vegetable broth
• 1 tablespoon pure maple syrup
• 1/8 teaspoon ground nutmeg
• 12 noodles lasagna noodles *
• 3 cups shredded mozzarella cheese divided
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 1 shallot minced
• 4 garlic cloves minced
• 4 cups packed spinach
• 15 oz ricotta cheese
• 1/4 cup Parmesan cheese
• 1 large egg
• 1 teaspoon fresh sage minced
• 1 teaspoon fresh thyme minced
• 1/4 teaspoon crushed pepper flakes
• Kosher salt and black pepper to taste Kosher salt and black pepper
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk

Equipment

• Food Processor
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Large Pot
• Whisk
• Saucepan
• Mixing Bowl
• Grater
• Peeler
• Wooden Spoon

Method

 

1. Preheat your oven to 400 degrees F. This important step ensures that the butternut squash roasts evenly and develops a lovely golden color. Line a large baking sheet with parchment paper for easy cleanup.
2. Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Season with Kosher salt and black pepper to taste. The seasoning will enhance the natural sweetness of the squash. Roast for about 25 to 30 minutes, or until the cubes are tender and golden. Once done, remove from the oven and let cool for 5 minutes.
3. While the squash is roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Stir frequently to prevent sticking. After cooking, drain in a colander and rinse with cool water to stop the cooking process. Gently separate any noodles that may be sticking together.
4. Spread a little olive oil on a large baking sheet. Lay the cooked noodles in an even layer, turning them over to coat both sides with oil. This step is crucial to prevent them from sticking together as you layer them in the lasagna.
5. In a large skillet, melt butter over medium heat. Add the minced shallot and sauté for 2 to 3 minutes until softened. Then, add the spinach, cooking until wilted. Add the garlic and cook for an additional minute, until fragrant. The combination of these flavors will create a savory base for the ricotta mixture.
6. In a large mixing bowl, combine the sautéed spinach mixture, ricotta cheese, Parmesan cheese, egg, sage, thyme, crushed red pepper flakes, Kosher salt, and black pepper. Mix well until fully combined and set aside. This creamy filling will be a highlight of your lasagna.
7. Place the roasted butternut squash in a food processor. Add vegetable broth, maple syrup, and nutmeg. Process until smooth; the mixture should be thick yet creamy. This flavorful puree will be the first layer in your lasagna.
8. To prepare the béchamel sauce, melt butter in a large saucepan over medium heat. Once melted, add flour and whisk for one minute to cook out the raw flavor. Gradually whisk in whole milk and bring to a gentle boil. Reduce the heat to low and simmer until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat and season with Kosher salt and black pepper.
9. Now it’s time to assemble your lasagna. Preheat the oven to 375 degrees F if you haven’t already. Grease a 9x13-inch baking dish and spread 2/3 cup of the béchamel sauce in the bottom. Begin layering: place 3 noodles on top of the sauce, then add ⅓ of the butternut squash puree, followed by ⅓ of the spinach ricotta mixture. Sprinkle with ½ cup mozzarella cheese and pour 2/3 cup of the béchamel sauce over the noodles.
10. Repeat the layering process two more times. On the final layer, place the remaining 3 noodles on top, followed by the remaining 1 ½ cups of mozzarella cheese and ¼ cup of Parmesan cheese. If you like, garnish with fresh sage leaves for a pop of color. Cover the baking dish tightly with aluminum foil that has been sprayed with cooking spray to prevent sticking.
11. Bake in the preheated oven for 40 minutes. After that, remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly. Once done, take the lasagna out of the oven and let it stand for 10 to 15 minutes before serving. This resting time allows the layers to set, making it easier to slice.

Notes

• Tip 1: You need 12 noodles for the lasagna, but you can cook a few extra in case they break.
• Tip 2: You can use no-boil lasagna noodles so you don’t have to cook them first, but I prefer regular lasagna noodles.
• Tip 3: This lasagna freezes well!

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.