Description
This Roasted Butternut Squash Lasagna is a comforting, creamy dish combining tender roasted squash, a hearty béchamel sauce infused with fresh herbs, and layers of no-boil pasta sheets topped with whipped cream and Parmesan. Perfect for a cozy dinner, this recipe highlights roasted squash’s natural sweetness balanced by savory and cheesy notes.
Ingredients
Scale
Butternut Squash
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups)
- 3 tablespoons grapeseed or olive oil
- 1/2 teaspoon salt
Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- 4 cups milk, 2% or whole
- a few sprigs fresh rosemary and sage
- salt and pepper to taste
- 1 1/3 cups freshly grated Parmesan cheese (divided)
Lasagna Assembly
- nine 7–by 3 1/2-inch sheets dry no-boil lasagne pasta (such as Barilla)
- 1 cup heavy cream
- 1/2 teaspoon salt
- butter for greasing the baking dish
Instructions
- Roast the Butternut Squash: Preheat oven to 450°F. Spread the cubed squash on one extra-large or two standard sheet pans. Toss with 2 tablespoons oil if using one large pan or 1 tablespoon each if using smaller pans. Season with salt and toss to coat evenly. Roast for about 30 minutes, stirring halfway through, until tender and starting to turn golden.
- Infuse the Milk: While the squash roasts, place milk and the rosemary and sage sprigs in a saucepan. Bring to a simmer, then reduce heat to low and warm gently for 10 minutes to infuse flavors. Strain milk through a sieve into a large pitcher or measuring cup, discarding the herbs.
- Make the Roux and Sauce: In a heavy large saucepan, melt butter over moderate-low heat. Add garlic and cook, stirring, until softened. Stir in flour and cook the roux for about 3 minutes, stirring often. Remove from heat and gradually whisk in the strained milk until the mixture is smooth. Return to heat and simmer, whisking occasionally, for about 10 minutes until thickened. Stir in roasted squash, salt, and pepper to taste. This sauce can be made up to 3 days ahead and refrigerated.
- Prepare Baking Dish and Noodles: Reduce oven temperature to 375°F. Butter a 9×13-inch baking dish. To help no-boil noodles expand better, bring water to a boil and soak the noodles in hot water before assembling if desired.
- Assemble the Lasagna: Pour 1 cup of the squash sauce into the bottom of the dish; it will not fully cover. Arrange 3 soaked noodles over the sauce so they do not touch. Soak the next 3 noodles while assembling. Spread half of the remaining sauce (~2 cups) over the noodles and sprinkle 1/2 cup Parmesan. Add another layer of 3 noodles, then soak the final noodles. Spread remaining sauce over the noodles and top with 1/2 cup Parmesan. Finish with the last layer of noodles.
- Top With Cream and Cheese: Beat heavy cream with 1/2 teaspoon salt until soft peaks form. Spread evenly over the top pasta layer, making sure noodles are completely covered. Sprinkle the remaining 1/3 cup Parmesan over the cream.
- Bake the Lasagna: Cover tightly with foil, tenting slightly to avoid touching the top layer. Bake in the center of the oven for 30 minutes. Remove the foil and bake an additional 10 to 20 minutes or until the top is golden and bubbly.
- Rest and Serve: Let the lasagna stand 5 minutes before cutting and serving.
Notes
- Soaking no-boil noodles in hot water before assembling helps improve their texture and ensures they cook properly.
- The sauce can be prepared 3 days in advance, stored covered in the refrigerator to save time on the day of baking.
- Use either grapeseed or olive oil for roasting the squash depending on flavor preference.
- Fresh rosemary and sage infuse the milk gently; be sure to remove the sprigs before making the sauce.
- Whipping the cream to soft peaks adds a rich, light texture on top instead of traditional ricotta or béchamel topping.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 390
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg
