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Roasted Butternut Squash Lasagna

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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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Reader Interactions

Comments

  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

  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

  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

  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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