Description
This Roasted Butternut Squash Lasagna is a comforting, creamy, and flavorful vegetarian dish featuring tender roasted butternut squash blended into a rich rosemary and sage-infused béchamel sauce. Layers of no-boil lasagna noodles, parmesan cheese, and whipped cream create a luscious texture, baked to golden perfection. Perfect for a cozy family dinner or special occasion.
Ingredients
Scale
For the Roasted Butternut Squash
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups of cubed squash)
- 3 tablespoons grapeseed or olive oil
- 1/2 teaspoon salt
For the Sauce
- 4 cups milk, 2% or whole
- A few sprigs fresh rosemary and sage
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Salt and pepper, to taste
For the Assembly
- Nine 7– by 3 1/2-inch sheets dry no-boil lasagne pasta (such as Barilla brand)
- 1 1/3 cups freshly grated Parmesan cheese, divided
- 1 cup heavy cream
- 1/2 teaspoon salt (for cream)
- Butter, for greasing the baking dish
Instructions
- Roast the Butternut Squash: Preheat the oven to 450°F. Spread the diced squash on one extra-large sheet pan or two standard sheet pans. Toss with 2 tablespoons of oil if using a large pan, or 1 tablespoon each if using two smaller pans. Season with salt and toss well. Roast for about 30 minutes, tossing halfway through, until the squash is tender and beginning to turn golden.
- Prepare the Milk Infusion: While the squash roasts, heat the milk in a saucepan to a simmer along with the rosemary and sage sprigs. Keep the milk over low heat for 10 minutes to infuse flavors, then strain through a sieve into a large pitcher or measuring cup, discarding the herbs.
- Make the Roux and Sauce: In a large heavy saucepan, melt butter over moderately low heat. Add minced garlic and cook, stirring, until softened. Stir in the flour and cook the roux for about 3 minutes, stirring frequently. Remove from heat and gradually whisk in the infused milk until smooth.
- Simmer the Sauce: Return the pan to the stove and simmer the sauce for about 10 minutes, whisking occasionally, until it thickens. Stir in the roasted butternut squash and season with salt and pepper to taste. The sauce can be made up to 3 days ahead; cover it with plastic wrap pressed directly on the surface and refrigerate.
- Soak the No-Boil Noodles (Optional): Reduce oven temperature to 375°F. Lightly butter a 9×13-inch baking dish. If desired, soak the no-boil noodles in hot water briefly to improve texture. Bring water to a boil, then pour it into a heatproof vessel; dunk three sheets of noodles at a time until softened but not fully cooked. Use tongs to handle noodles carefully.
- Assemble the Lasagna: Pour 1 cup of sauce into the buttered baking dish. Arrange 3 lasagna sheets over the sauce, not touching. Spread half of the remaining sauce (about 2 cups) over the noodles and sprinkle with 1/2 cup Parmesan. Add 3 more noodles, spread the remaining sauce over them, and sprinkle with another 1/2 cup Parmesan. Add the final 3 noodles on top.
- Prepare and Add the Cream Layer: In a bowl, beat the heavy cream with 1/2 teaspoon salt using an electric mixer or by hand until soft peaks form. Spread the whipped cream evenly over the top noodle layer to completely cover it. Sprinkle the remaining 1/3 cup Parmesan cheese on top of the cream.
- Bake the Lasagna: Cover the dish tightly with foil, tenting it to avoid touching the cream 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 bubbling and golden brown.
- Rest and Serve: Let the lasagna stand for 5 minutes after baking to set. Slice and serve warm for a comforting and delicious meal.
Notes
- Soaking the no-boil noodles in hot water before assembling helps improve their texture and prevents dryness, but if you have no issues with them, this step can be skipped.
- The sauce can be prepared in advance and refrigerated for up to 3 days; ensure the surface is covered with plastic wrap to prevent a skin from forming.
- Use fresh herbs like rosemary and sage for the milk infusion to add a depth of flavor to the béchamel sauce.
- Ensure the heavy cream completely covers the final pasta layer to keep the lasagna moist and creamy during baking.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 slice (assuming 10 servings)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 55 mg
