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Roasted Butternut Squash Lasagna

[heart_this] · Nov 26, 2008 · 38 Comments

Roasted Butternut Squash Lasagna

One of the things that I really like about this time of year is the winter squash and butternut squash is one of favorites. Near the end of last winter I started thinking about a butternut squash lasagna but then Spring started and all thoughts of squash were pushed from my mind by the fresh asparagus. The butternut lasagna has been on my mind since the squash returned and now I finally got around to making it. I wanted to keep the lasagna pretty simple to showcase the amazing flavour of the butternut. I knew that I wanted to roast the squash to maximize its flavour and sage was a must. Other than the squash there was to be a bechamel sauce and since this was going to be it I decided to saute some onions, garlic and more sage in the butter while I was making the sauce for a bit of extra flavour. I also thought long and hard about adding a layer of spinach or chard but in the end I wanted to really taste the butternut squash so I had the spinach on the side. Lasagna takes a bit of work to make. For this one, you need to roast the squash, make the bechamel sauce, cook the noodles, assemble and cook. Despite all of the steps involved and the time required it was pretty easy to make. The roasted butternut squash lasagna turned out really well. The cheese on top bubbled and turned golden brown forming a tasty crust. The lasagna tasted great and the flavours of the butternut squash and sage came through well! The sweetness of the squash went really in the creamy and cheesy lasagna. While I was eating the lasagna I was already thinking of the next version and I was thinking about adding that layer of spinach and maybe a meat layer consisting of tasty Italian sausage.

Roasted Butternut Squash Lasagna

Roasted Butternut Squash Lasagna

Prep Time: 30 minutes Cook Time: 1 hour 50 minutes Total Time: 2 hours 20 minutes Servings: 6
ingredients
  • 1 butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 handful sage leaves (chiffonade)
  • salt and pepper to taste
  • 1/4 cup butter
  • 1 small onion (chopped
  • 2 cloves garlic (chopped)
  • 1 handful sage leaves (chiffonade)
  • salt and pepper to taste
  • 1/4 cup all-purpose flour (rice flour or masa harina for gluten free)
  • 3 cups milk
  • pinch nutmeg
  • salt and pepper to taste
  • 9 lasagne noodles (cooked) (gluten free for gluten free)
  • 2 cups mozzarella cheese (grated)
  • 1/2 cup grated parmigiano reggiano (grated)
directions
  1. Toss the butternut squash with the olive oil, balsamic vinegar, sage, salt and pepper.
  2. Roast in a preheated 400F/200C oven until caramelized, about 30 minutes, tossing after 15 minutes.
  3. Melt the butter in a sauce pan.
  4. Add the onions and saute until tender, about 5-7 minutes.
  5. Add the garlic and and sage saute until fragrant, about 1 minute.
  6. Sprinkle in the flour and mix while cooking until it is bubbling and a little browned.
  7. Stir in the milk and season with nutmeg, salt and pepper and heat until it thickens.
  8. Spread 1/2 cup of the sauce on the bottom of a 9 inch square baking pan.
  9. Add a layer of 3 lasagne noodles.
  10. Spread half of the butter nut squash on top.
  11. Spread 1/3 of the mozzarella cheese on top.
  12. Spread 1 cup of the sauce on top.
  13. Add a layer of 3 lasagne noodles.
  14. Spread the remaining butternut squash on top.
  15. Spread 1/3 of the mozzarella cheese on top.
  16. Spread 1 cup of the sauce on top.
  17. Add a layer of 3 lasagne noodles.
  18. Spread the remaining sauce on top.
  19. Top with the remaining mozzarella and the parmigiano reggiano.
  20. Bake in a preheated 350F/180C oven until golden brown on top and bubbling, about 30-45 minutes.
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Food, Gluten-free, Italian, Main Course, Pasta, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Parker says

    November 26, 2008 at 12:45 pm

    Love ths seasonal dish. I would love to try it 🙂

    Reply
  2. Clumbsy Cookie says

    November 26, 2008 at 12:49 pm

    What a lovely lasagna, so nice to this time of the year!

    Reply
  3. Maria says

    November 26, 2008 at 2:36 pm

    I love the big chunks of squash in this lasagna. Looks terrific!! Happy Thanksgiving!!

    Reply
  4. VeggieGirl says

    November 26, 2008 at 2:46 pm

    Oh my, that looks insanely delicious – fabulous!!

    Reply
  5. Lisa says

    November 26, 2008 at 2:46 pm

    Yum! You are right that sausage would also be good in this.

    Reply
  6. Rosa's Yummy Yums says

    November 26, 2008 at 2:51 pm

    Very flavorful! I love that wonderful combo!

    Cheers and Happy Thanksgiving!

    Rosa

    Reply
  7. Debbie says

    November 26, 2008 at 2:57 pm

    I love the different ideas you come up with. This one sounds wonderful.

    Reply
  8. Manggy says

    November 26, 2008 at 3:33 pm

    Happy (American) thanksgiving Kevin! I’m glad the squash was able to keep its body after being both roasted and steamed inside the lasagna itself.

    Reply
  9. Adrienne says

    November 26, 2008 at 3:49 pm

    Oh that lasagna looks great – my Aunt made one for Christmas last year but yours is prettier. (shh!)

    Reply
  10. Elra says

    November 26, 2008 at 3:52 pm

    Delicious Indeed!
    I also like how beautiful the layer look in that lasagna!

    Reply
  11. ttfn300 says

    November 26, 2008 at 4:05 pm

    gorgeous chunks of squash in there!!!

    Reply
  12. Bellini Valli says

    November 26, 2008 at 4:06 pm

    I can imagine the creamy layers and nutty flavour of the squash between the noodles…well done Kevin:D

    Reply
  13. Cheryl says

    November 26, 2008 at 4:22 pm

    That looks amazing! I wish I had your metabolism!

    Reply
  14. Andrea says

    November 26, 2008 at 4:47 pm

    Oh my god Kevin, that is just stunning. It’s funny, but whenever I’m on tastespotting I always see your recipes and just fall in love with them, and then when I click and am sent here I’m never surprised.

    Reply
  15. Jennifer Hamilton says

    November 26, 2008 at 5:11 pm

    Beautiful!!! I can’t wait to try this recipe, thank you 😀

    Reply
  16. Olga says

    November 26, 2008 at 5:11 pm

    That looks like a perfect fall/winter meal. I like how you cubed the squash instead of mashing it all together.

    Reply
  17. Kristy - Where's My Damn Answer says

    November 26, 2008 at 5:17 pm

    I just made almost the same thing off of another recipe I saw on a blog a few weeks ago. It was fabulous and the guys LOVED it. It’s definitely something I’ll do again.

    Reply
  18. mikky says

    November 26, 2008 at 5:32 pm

    you are one guy with all of these fantastic ideas… love the squash lasagna… 🙂 have a great and happy thanksgiving, kevin… 🙂

    Reply
  19. Mike of Mike's Table says

    November 26, 2008 at 5:56 pm

    I love lasagna and the beauty of it is there’s so much room to experiment. This looks like a really tasty spin on a classic!

    Reply
  20. The Shillings says

    November 26, 2008 at 6:23 pm

    I love, love, love butternut squash. Thank you for another recipe and excuse to make some! 🙂 Looks delish.

    Reply
  21. Kate says

    November 26, 2008 at 6:43 pm

    Nicely done, I’d really like to try this lasagne recipe.

    Reply
  22. Lori says

    November 26, 2008 at 6:56 pm

    Just look at those beautiful chunks of BN squash. Love it! Definitely one of my favorite ingredients of the season.

    Reply
  23. Chocolate Shavings says

    November 26, 2008 at 8:13 pm

    Butternut squash in lasagna.. I’m in!

    Reply
  24. Ben says

    November 26, 2008 at 8:20 pm

    That is a pretty lasagna, I just made a pumpkin one that was very good, next time I will try your recipe. 🙂

    Reply
  25. [eatingclub] vancouver || js says

    November 26, 2008 at 8:51 pm

    I love this lasagna. Although that “takes a bit of work” is deterring me. 😉 But it’s beautiful.

    Reply
  26. Corinne says

    November 26, 2008 at 9:17 pm

    Mmm, this looks great! I’ve always been obsessed with the idea of butternut squash lasagna, I think I’ve mentioned that making lasagna scares the cook outta me! I recently tried it in a Parmagiana type dish that I’ll be posting soon 🙂

    Reply
  27. Anonymous says

    November 26, 2008 at 10:32 pm

    I am not even a fan of butternut squash, but that looks great!

    Reply
  28. Steph says

    November 26, 2008 at 11:04 pm

    Beautiful! That looks like the perfect slice of lasagna. I love what you did to your site.

    Reply
  29. Pam says

    November 26, 2008 at 11:18 pm

    Oooh Kevin – what a beautiful lasagna. I love the big chunks of butternut squash. Great recipe.

    Reply
  30. diva says

    November 26, 2008 at 11:52 pm

    goodness me that looks fantastic! i need to go meself some butternut squash!

    Reply
  31. maybelle's mom says

    November 27, 2008 at 12:43 am

    very seasonal and delicious looking.

    Reply
  32. Maya says

    November 27, 2008 at 10:31 am

    Hi Kevin:
    I like you have left the squash in chunks.

    Reply
  33. ayankeeinasouthernkitchen says

    November 27, 2008 at 11:11 pm

    This is a stunning lasagna Kevin, I love the colors and the flavors sound incredible. I like where you are going with the second version also….spinach, sausage.

    Reply
  34. Anonymous says

    November 28, 2008 at 4:20 am

    I will have to make this the next time my veggie friends come over.

    Reply
  35. Grace says

    November 28, 2008 at 1:01 pm

    your plate is pretty, but your lasagna is gorgeous! it appears to be perfectly built. 🙂

    Reply
  36. Stacey Snacks says

    November 28, 2008 at 7:40 pm

    now that is a work of art!

    Reply
  37. kimberleyblue says

    November 28, 2008 at 11:36 pm

    I’ve been looking for a good squash lasagna recipe – looks like this one may fit the bill. Yum!

    Reply
  38. Lindsay says

    January 31, 2009 at 1:37 am

    I stumbled across this recipe while looking through some of your older posts; it looks amazing. Butternut squash isn’t out of season, so I’m going to make this dish for Super Bowl Sunday (with thinly sliced prosciutto and roasted dates to go inside as well).

    Reply

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