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Roasted Butternut Squash Lasagna Recipe

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This Roasted Butternut Squash Lasagna is a comforting and flavorful vegetarian dish that features tender roasted butternut squash baked in a creamy herb-infused sauce layered between no-boil lasagna noodles. The sauce combines garlic, butter, and a béchamel-style base enriched with Parmesan and heavy cream, creating a luxurious texture and deep flavor. Ideal for fall or winter dining, this lasagna balances sweetness from the squash with savory notes from fresh rosemary and sage, topped with a whipped cream layer and more Parmesan for a golden, bubbly finish.

Ingredients

Roasted 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 (for seasoning squash)

Sauce

  • 4 cups milk, 2% or whole
  • a few sprigs fresh rosemary
  • a few sprigs fresh sage
  • 1 tablespoon minced garlic
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste

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 whipped cream topping)
  • Butter, for greasing baking dish

Instructions

  1. Roast the Squash: Preheat your oven to 450°F (232°C). Spread the diced butternut squash evenly on one extra-large sheet pan or two standard-sized sheet pans. Toss the squash with 2 tablespoons of oil if using one large pan, or 1 tablespoon per pan if using two. Season with salt and toss again to coat well. Roast in the oven for about 30 minutes, tossing once halfway through, until the squash is tender and starting to turn golden brown.
  2. Infuse the Milk: While the squash roasts, place the milk in a saucepan along with sprigs of fresh rosemary and sage. Bring to a gentle simmer over medium heat, then reduce to low and let it infuse for 10 minutes. Afterward, strain the milk through a sieve into a pitcher or large measuring cup, removing the herbs.
  3. Prepare the Sauce: In a large heavy saucepan over moderately low heat, cook the minced garlic in the butter, stirring until softened but not browned. Stir in the flour to make a roux and cook, stirring frequently, for about 3 minutes to remove the raw flour taste. Remove from heat and gradually whisk in the infused milk in a steady stream until smooth. Return to heat and simmer gently for about 10 minutes, whisking occasionally until the sauce thickens. Stir in the roasted squash and season with salt and freshly ground black pepper to taste. The sauce can be prepared up to 3 days in advance and refrigerated with plastic wrap directly on its surface to prevent skin forming.
  4. Preheat Oven and Prepare Bakeware: Lower the oven temperature to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking. For improved noodle texture, if your no-boil noodles tend not to expand well, soak three sheets briefly in hot boiling water before assembly. This step is optional if your noodles perform well without soaking.
  5. Assemble the Lasagna: Begin by pouring 1 cup of the squash sauce into the bottom of the buttered baking dish—this won’t completely cover the bottom. Layer three lasagna sheets on top, ensuring they do not overlap; use tongs to handle noodles if soaked. Soak the next three noodles if needed. Spread half of the remaining sauce (about 2 cups) evenly over this noodle layer and sprinkle with 1/2 cup Parmesan cheese. Add the next three noodles and soak the final three if using the hot water bath. Spread the remaining sauce over this layer and sprinkle with another 1/2 cup Parmesan. Finish with the final noodle layer.
  6. Top with Whipped Cream and Bake: In a bowl using an electric mixer (or whisk by hand), beat the heavy cream and 1/2 teaspoon salt until soft peaks form. Spread the whipped cream evenly over the top layer of noodles, ensuring complete coverage. Sprinkle the remaining 1/3 cup Parmesan cheese over the cream layer. Tightly cover the dish with aluminum foil, tenting slightly so it does not touch the cream. Bake in the middle rack of the oven for 30 minutes. Remove the foil and bake for an additional 10 to 20 minutes, until the top is bubbly and golden brown. Let the lasagna rest for 5 minutes before cutting and serving.

Notes

  • Soaking the no-boil noodles in hot water before assembly improves their texture but can be omitted if your brand expands properly without soaking.
  • The roasted squash and sauce can be prepared up to three days ahead to save time on serving day.
  • Cover the surface of the sauce with plastic wrap when storing in the fridge to prevent a skin from forming.
  • Use fresh rosemary and sage for best flavor infusion in the milk.
  • You can substitute grapeseed oil with olive oil for roasting squash based on preference.
  • Allow the lasagna to rest after baking before cutting to ensure cleaner slices.

Find it online: https://marthatasty.com/roasted-butternut-squash-lasagna-recipe/