I’m sure I don’t have to convince you that it is a good idea to roast some squash and smother it with creamy sauce before baking it into bubbling submission. You must just know that it’s a good idea.
Caramelized bites of butternut squash stud this dreamy white lasagna between layers of and noodles and creamy ricotta.
Sage and nutmeg are earthy complements to the sweetness.
The top is generously showered with shredded mozzarella and parmesan for a thick, bubbly cheese layer, with those delectable browned, crispy edges…
This hearty autumn dish would be perfect as a vegetarian Thanksgiving main course.
It is also perfect on a rainy Sunday.
Or a sunny Tuesday.
Any day, really.
A lasagna does require a bit of time and effort, but I find that if you are organized it is totally do-able even on a weeknight, especially with those great no-boil noodles.
And wine.
By being organized, I mean this:
Start by preheating the oven. While it’s coming up to temperature, peel and dice the squash; slice the shallot and mince the sage.
While the squash is roasting, make the sauce and shred the cheeses, and have a glass of wine. In the 35 minutes it takes the squash to caramelize itself into sweet oblivion, you’ll be ready to assemble the lasagna.
While the lasagna is baking, toss a salad, wash the dishes and maybe top up your wine glass by just a half an inch or so…
See what you can accomplish in an hour? Time management is fun.
Roasted Squash Lasagna
Ingredients
For the roasted squash
- 2 medium butternut squash about 3 lbs, peeled and diced into 1/2-inch cubes
- 3 tbsp olive oil
- 1 shallot finely sliced
- 2 tbsp minced fresh sage leaves or 2 tsp dried
- salt and pepper
For the sauce
- ¼ cup butter
- 1 shallot minced
- ¼ cup flour
- 4 cups milk
- ⅛ tsp ground nutmeg or more to taste
- salt and pepper to taste
To assemble
- 1 box no-boil lasagna noodles
- 2 cups grated mozzarella
- 2 cups ricotta cheese
- ½ cup grated fresh parmesan
Instructions
- Roast the squash: Toss all the squash ingredients together and spread on a baking sheet. Bake at 400°F (200°C) for about 35 minutes, until the squash is tender and browned and the shallots are caramelized. Set aside. Reduce the oven temperature to 350°F (175°C).
- Make the sauce: Melt the butter in a saucepan over medium heat. Add the shallot and sauté 2 minutes. Add the flour and whisk to combine; cook 1 minute. Slowly whisk in the milk and cook, whisking, until thickened. Add the nutmeg and season well with salt and pepper. Reduce the heat to low and continue to stir occasionally as you prepare the lasagna.
- Assemble: Spread about 3/4 cup of white sauce in the bottom of a 9x12-inch baking dish. Top with lasagna noodles, then another 3/4 cup of sauce. Sprinkle with half the roasted squash and one-third of the mozzarella, then another layer of noodles. Top the second layer with white sauce and the ricotta. Add another layer of noodles, white sauce, the remaining squash and another third of the mozzarella. Finish with a final layer of noodles, white sauce, the remaining mozzarella and the parmesan. Bake 30 minutes, or until the cheese is bubbling and golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A new fall favorite. The roasted squash made this so much more interesting than regular lasagna — sweet, savory, creamy all in one. Made a huge pan and had leftovers all week.