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
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
- Toss the butternut squash with the olive oil, balsamic vinegar, sage, salt and pepper.
- Roast in a preheated 400F/200C oven until caramelized, about 30 minutes, tossing after 15 minutes.
- Melt the butter in a sauce pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and and sage saute until fragrant, about 1 minute.
- Sprinkle in the flour and mix while cooking until it is bubbling and a little browned.
- Stir in the milk and season with nutmeg, salt and pepper and heat until it thickens.
- Spread 1/2 cup of the sauce on the bottom of a 9 inch square baking pan.
- Add a layer of 3 lasagne noodles.
- Spread half of the butter nut squash on top.
- Spread 1/3 of the mozzarella cheese on top.
- Spread 1 cup of the sauce on top.
- Add a layer of 3 lasagne noodles.
- Spread the remaining butternut squash on top.
- Spread 1/3 of the mozzarella cheese on top.
- Spread 1 cup of the sauce on top.
- Add a layer of 3 lasagne noodles.
- Spread the remaining sauce on top.
- Top with the remaining mozzarella and the parmigiano reggiano.
- Bake in a preheated 350F/180C oven until golden brown on top and bubbling, about 30-45 minutes.
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Butternut Squash, Italian Sausage and Sage Pasta
Penne with Pumpkin and Sage Sauce
Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage
Roasted Squash with Gorgonzola and Maple Syrup
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Butternut Squash Carbonara
Pumpkin Mac n Cheese with Amaretti Crust
Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Chipotle Roasted Pumpkin, Mushroom and Kale Quesadillas with Chipotle Pumpkin Crema and Kale Salsa
Love ths seasonal dish. I would love to try it 🙂
What a lovely lasagna, so nice to this time of the year!
I love the big chunks of squash in this lasagna. Looks terrific!! Happy Thanksgiving!!
Oh my, that looks insanely delicious – fabulous!!
Yum! You are right that sausage would also be good in this.
Very flavorful! I love that wonderful combo!
Cheers and Happy Thanksgiving!
Rosa
I love the different ideas you come up with. This one sounds wonderful.
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.
Oh that lasagna looks great – my Aunt made one for Christmas last year but yours is prettier. (shh!)
Delicious Indeed!
I also like how beautiful the layer look in that lasagna!
gorgeous chunks of squash in there!!!
I can imagine the creamy layers and nutty flavour of the squash between the noodles…well done Kevin:D
That looks amazing! I wish I had your metabolism!
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.
Beautiful!!! I can’t wait to try this recipe, thank you 😀
That looks like a perfect fall/winter meal. I like how you cubed the squash instead of mashing it all together.
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.
you are one guy with all of these fantastic ideas… love the squash lasagna… 🙂 have a great and happy thanksgiving, kevin… 🙂
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!
I love, love, love butternut squash. Thank you for another recipe and excuse to make some! 🙂 Looks delish.
Nicely done, I’d really like to try this lasagne recipe.
Just look at those beautiful chunks of BN squash. Love it! Definitely one of my favorite ingredients of the season.
Butternut squash in lasagna.. I’m in!
That is a pretty lasagna, I just made a pumpkin one that was very good, next time I will try your recipe. 🙂
I love this lasagna. Although that “takes a bit of work” is deterring me. 😉 But it’s beautiful.
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 🙂
I am not even a fan of butternut squash, but that looks great!
Beautiful! That looks like the perfect slice of lasagna. I love what you did to your site.
Oooh Kevin – what a beautiful lasagna. I love the big chunks of butternut squash. Great recipe.
goodness me that looks fantastic! i need to go meself some butternut squash!
very seasonal and delicious looking.
Hi Kevin:
I like you have left the squash in chunks.
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.
I will have to make this the next time my veggie friends come over.
your plate is pretty, but your lasagna is gorgeous! it appears to be perfectly built. 🙂
now that is a work of art!
I’ve been looking for a good squash lasagna recipe – looks like this one may fit the bill. Yum!
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).