Butternut Squash Lasagna
Savor the comforting flavors of autumn with this decadent Butternut Squash Lasagna. Featuring layers of creamy roasted butternut squash puree, velvety ricotta cheese, and a rich homemade béchamel sauce, this vegetarian twist on a classic lasagna is infused with the earthy aroma of fresh rosemary and a hint of nutmeg. Perfectly balanced between sweet and savory, each bite is accented by melty mozzarella and a crisp, golden topping. Ideal for cozy family dinners or holiday gatherings, this dish is as visually stunning as it is delicious, with its vibrant orange squash juxtaposed against tender lasagna noodles. Plus, it’s easily customizable for meal prep or to fit any seasonal occasion. Your table won’t be complete without this irresistible butternut squash masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Butternut squash
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Fresh rosemary
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 12 sheets Lasagna noodles
- 1.5 cups Milk
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 0.25 teaspoons Nutmeg
Instructions
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
Toss the squash with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and fresh rosemary. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender. Let cool slightly, then mash into a chunky puree.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, the egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
Prepare the white sauce (béchamel) by melting the butter in a saucepan. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk and cook until thickened, about 4-5 minutes. Stir in nutmeg and season with a pinch of salt and pepper.
Cook the lasagna noodles according to the package instructions. Drain and lay flat on a clean kitchen towel to prevent sticking.
Reduce oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of béchamel sauce at the bottom.
Layer 3-4 lasagna noodles over the sauce, followed by a layer of butternut squash puree, a layer of ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with lasagna noodles topped with béchamel and remaining mozzarella.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.0 g | 324% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 9199 mg | 400% | |
| Total Carbohydrate | 678.2 g | 247% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 67.4 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 6299 mg | 485% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5220 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
