Description
This comforting butternut squash and sage lasagna combines roasted squash, creamy ricotta, and a rich white sauce layered between tender lasagna noodles. Infused with warm nutmeg and fresh herbs, it’s a flavorful vegetarian dinner perfect for cozy gatherings.
Ingredients
Scale
Roasted Butternut Squash
- 1 large butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried sage)
Cheese Mixture
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon fresh thyme (chopped, or 1/2 teaspoon dried thyme)
- Salt and pepper (to taste)
White Sauce (Béchamel)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1/4 teaspoon ground nutmeg
- Salt and pepper (to taste)
Lasagna Assembly
- 12 lasagna noodles (cooked according to package instructions)
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat Oven and Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and chopped sage until evenly coated. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, egg, fresh thyme, and a pinch of salt and pepper. Mix well to incorporate and set aside for layering.
- Make White Sauce (Béchamel): In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, ensuring it doesn’t brown. Gradually pour in the milk while whisking continuously to prevent lumps. Cook the sauce until it thickens, about 5-7 minutes. Stir in nutmeg, salt, and pepper to taste, then remove from heat.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Grease a baking dish. Spread a thin layer of white sauce on the bottom, followed by a layer of cooked lasagna noodles. Add some of the ricotta cheese mixture, a layer of roasted butternut squash, and more white sauce. Repeat the layering process, finishing with a layer of noodles topped with remaining white sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake Covered then Uncovered: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly with golden spots.
- Rest and Serve: Let the lasagna rest for 10 minutes after removing from the oven to set. Garnish with fresh sage leaves if desired, then slice and serve warm.
Notes
- For a smoother white sauce, warm the milk before adding it to the roux.
- Use no-boil lasagna noodles if you want to save time, but adjust the sauce quantity to ensure enough moisture.
- Fresh herbs add the best flavor, but dried can be substituted.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
