Roasted Squash Lasagna

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Roasted Squash Lasagna

A cozy vegetarian lasagna layered with caramelized roasted butternut squash, sage, a nutmeg-scented béchamel and three cheeses. Autumn comfort food at its finest.

Prep Time25

Cook Time1 5

Total Time1 30

Course: Dinner

Cuisine: Italian

Keyword: butternut squash lasagna, vegetarian lasagna, white sauce lasagna

Servings: servings

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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

Caramelize the squash: Roast it until browned (and the shallots caramelized) for sweet, deep flavour.

Smooth béchamel: Whisk the milk in slowly and keep whisking so the white sauce stays lump-free.

Keep the sauce loose: Stir it on low while assembling; no-boil noodles need plenty of sauce to cook through.

Make ahead: Assemble and refrigerate, then bake — the flavours meld beautifully.

Nutrition