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Best Easy Butternut Squash Lasagna Recipe

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This creamy, cheesy butternut squash lasagna features roasted squash, a secret cottage cheese blend, and a silky béchamel sauce. It’s a crowd-pleasing fall dish that’s surprisingly easy to make and perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 lbs or 1.1 kg), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 15 oz (425 g) whole-milk ricotta cheese
  • 1 cup (240 g) cottage cheese
  • 1 large egg
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/4 cup (15 g) chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon nutmeg
  • 4 tablespoons (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 12 no-boil lasagna noodles
  • 2 cups (225 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Roast the butternut squash: In a large bowl, toss the cubed squash with olive oil, salt, pepper, and dried sage until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly golden. Set aside to cool slightly.
  3. Make the béchamel sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the warm milk, whisking continuously. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in salt, white pepper, and nutmeg. Cover to prevent a skin from forming.
  4. Prepare the cheese filling: In a large bowl, combine ricotta, cottage cheese, egg, grated Parmesan, fresh parsley, minced garlic, and nutmeg. Mix until smooth and well combined.
  5. Lower the oven temperature to 375°F (190°C).
  6. Start layering: Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Place 3 no-boil lasagna noodles on top.
  7. Add the first layer of filling: Spread 1/3 of the cheese filling over the noodles. Top with 1/3 of the roasted squash cubes. Drizzle with 1/3 of the remaining béchamel sauce and sprinkle with 1/3 of the shredded mozzarella.
  8. Repeat the layers two more times: noodles, cheese filling, squash, béchamel, mozzarella. For the final layer, finish with the last of the béchamel sauce and sprinkle with remaining mozzarella and reserved Parmesan cheese.
  9. Cover the dish loosely with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until the top is golden and bubbly. Optionally, broil for 2-3 minutes for a crispier top.
  10. Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

Roasting the squash is essential for flavor and to prevent a watery lasagna. Warm the milk for the béchamel to avoid lumps. Let the lasagna rest for 15 minutes before slicing to allow layers to set. For a gluten-free version, use gluten-free noodles and a gluten-free flour blend for the béchamel.

Nutrition

Keywords: butternut squash lasagna, easy lasagna, fall dinner, vegetarian lasagna, holiday recipe, comfort food

Find it online: https://willarecipes.com/best-easy-butternut-squash-lasagna-recipe/