Butternut Squash Lasagna Recipe
The Butternut Squash Lasagna Recipe is a perfect dish for cozy autumn nights. Learning how to make Butternut Squash Lasagna is a great way to serve a healthy and comforting meal.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 box lasagna noodles no-boil preferred
- 2 cups ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
Roast the Squash
- Toss your cubed squash with oil, salt and pepper on a sheet pan today. Roast at 200°C for twenty-five minutes until it is very tender and slightly caramelized for sweet flavor.
Prepare the Sauce
- Melt butter in a pan and whisk in flour for one minute until bubbly tonight. Gradually pour in the milk while whisking constantly until the sauce becomes thick, creamy and smooth.
- If you enjoy building rich and creamy pasta sauces like this one, you might also love trying this white-sauce lasagna layered with chicken and alfredo for another irresistible weeknight dinner.
Mix the Filling
- Combine your ricotta cheese, egg, and half of your parmesan in a mixing bowl. This creamy mixture acts as the delicious and savory binder that holds all your beautiful layers together today.
Layer the Lasagna
- Spread a little sauce in your baking dish, then add noodles, ricotta, squash and mozzarella. Repeat these layers until all your ingredients are used up, ending with cheese on top tonight.
Bake the Dish
- Cover your dish with foil and bake for thirty minutes in your preheated oven today. Remove the foil and bake for another fifteen minutes until the cheese is bubbling and golden.
Notes
- Roast your squash the day before to save time and make preparation much faster on dinner night.
- Add fresh baby spinach between the layers for an extra boost of color, vitamins, and beautiful texture.
- Use fresh sage leaves instead of dried sage to give the dish a more aromatic, herbal finish.
- Sprinkle toasted walnuts on top before serving for a lovely, crunchy contrast to the creamy, soft filling.
- If you want a meaty version, add some cooked Italian sausage to the squash layer for depth. Fans of hearty, sausage-forward comfort food might also enjoy this warming sausage and potato chowder on a cold evening.
- Let your lasagna rest for ten minutes after baking so the layers set properly before you cut.