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Roasted Butternut Squash Lasagna Recipe

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★★★★★

4.5 from 72 reviews

This Roasted Butternut Squash Lasagna is a creamy, comforting vegetarian dish that layers tender roasted squash with a rich, fragrant herb-infused béchamel sauce and no-boil lasagna noodles. Finished with whipped cream and Parmesan cheese, this elegant yet approachable recipe is perfect for autumn dinners or special occasions.

Ingredients

Scale

Squash and Roasting

  • 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups cubed)
  • 3 tablespoons grapeseed or olive oil
  • 1/2 teaspoon salt

Herb-Infused Milk and 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

Lasagna Assembly

  • Nine 7– by 3 1/2-inch sheets dry no-boil lasagne pasta (suggested: Barilla brand)
  • 1 1/3 cups freshly grated Parmesan cheese, divided
  • 1 cup heavy cream
  • Additional salt for cream whipping (about 1/2 teaspoon)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 450°F. Spread the cubed butternut squash evenly across one extra-large sheet pan or two standard-sized pans. Toss with 2 tablespoons of oil for one large pan, or 1 tablespoon for each smaller pan. Season with 1/2 teaspoon of salt and toss to coat well. Roast for about 30 minutes, stirring once halfway through, until the squash is tender and starting to turn golden brown.
  2. Infuse the Milk with Herbs: While the squash roasts, combine 4 cups of milk with sprigs of fresh rosemary and sage in a saucepan. Bring to a gentle simmer over medium heat, then reduce to low and let the milk infuse for 10 minutes. Strain the milk through a sieve into a pitcher or measuring cup, discarding herbs.
  3. Make the Squash Béchamel Sauce: In a large heavy saucepan, melt 4 tablespoons of unsalted butter over medium-low heat. Add 1 tablespoon minced garlic and cook, stirring, until softened but not browned. Stir in 4 tablespoons of all-purpose flour and cook the roux, stirring continuously, for about 3 minutes. Remove from heat and slowly whisk in the warm herb-infused milk until smooth. Return to heat and simmer the sauce, whisking often, for about 10 minutes or until thickened. Stir in the roasted squash, adjust seasoning with salt and pepper to taste. This sauce can be made up to 3 days ahead and refrigerated with plastic wrap pressed on the surface.
  4. Prepare the Lasagna Noodles: Reduce the oven temperature to 375°F and butter a 9×13-inch baking dish. Because no-boil noodles sometimes don’t expand well, you can soak three noodles at a time in hot boiling water just before assembling the lasagna. If your noodles have never given you trouble, you may skip this step. Otherwise, dunk three noodles in a vessel filled with boiling water and let them soften slightly as you assemble each layer.
  5. Assemble the Lasagna: Pour 1 cup of the squash sauce into the bottom of the buttered baking dish (it will not fully cover the bottom). Lay three soaked noodles over the sauce, ensuring they do not touch. Soak three more noodles while working on the next step. Spread half of the remaining sauce (about 2 cups) over the noodles, and sprinkle 1/2 cup of freshly grated Parmesan on top. Add three more noodles; soak the last three noodles. Spread the rest of the sauce evenly over this third layer, sprinkle with another 1/2 cup Parmesan, and top with the final three noodles.
  6. Top with Whipped Cream and Bake: In a medium bowl, beat 1 cup heavy cream with about 1/2 teaspoon salt until soft peaks form. Spread this whipped cream evenly over the final noodle layer, making sure the pasta is fully covered. Sprinkle the remaining 1/3 cup Parmesan on top. Cover the dish tightly with foil, tenting it slightly to avoid contact with the cream. Bake in the oven’s middle rack for 30 minutes. Remove the foil and continue baking for 10 to 20 minutes, until the top is bubbly and golden. Let the lasagna rest for 5 minutes before slicing and serving to set.

Notes

  • Soaking the no-boil noodles in hot water helps ensure they cook properly and soften during baking, especially if you’ve had trouble with them in the past.
  • The béchamel sauce with roasted squash can be made up to 3 days in advance and stored in the refrigerator, covered with plastic wrap pressed to the surface to prevent a skin.
  • Use fresh herbs to infuse extra flavor into the milk for the sauce—rosemary and sage complement the sweetness of the squash beautifully.
  • The whipped cream on top adds a luxurious texture and richness to the lasagna, balancing the savory flavors.
  • Be careful not to over-roast the squash; it should be tender with some caramelization but not mushy for best texture in the sauce.

Keywords: butternut squash lasagna, roasted squash lasagna, vegetarian lasagna, no-boil noodles, creamy lasagna, autumn dinner recipe

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