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Cozy Butternut Squash Lasagna: Perfect Fall Dinner

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A savory, umami-packed vegetarian lasagna with roasted butternut squash, creamy béchamel, and sage. Perfect for fall dinners and sure to convert even squash skeptics.

Ingredients

Scale
  • 1 medium butternut squash (about 2½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 fresh sage leaves, roughly chopped (or 1 teaspoon dried sage)
  • 4 tablespoons unsalted butter (½ stick)
  • ¼ cup all-purpose flour (or gluten-free 1:1 blend)
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup grated Parmesan cheese, divided (save ¼ cup for the top)
  • 12 no-boil lasagna noodles (about one 8-ounce box)
  • 2 cups shredded whole-milk mozzarella cheese (low-moisture)
  • 1 cup ricotta cheese (full-fat)
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • Additional fresh sage leaves for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, smashed garlic cloves, salt, pepper, and chopped sage on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown. Let cool slightly; remove garlic cloves or leave them and mash into squash.
  2. While squash roasts, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in warm milk, whisking continuously, until sauce thickens (3-5 minutes). Remove from heat and stir in ¾ cup Parmesan, salt, pepper, and nutmeg.
  3. In a small bowl, combine ricotta, egg, parsley, and a pinch of salt and pepper. Mix until smooth.
  4. Reduce oven temperature to 375°F (190°C). Spread a thin layer of béchamel (about ½ cup) on the bottom of a 9×13-inch baking dish. Layer: 3-4 no-boil noodles, ⅓ of roasted squash, ½ cup ricotta mixture (dolloped and spread), ½ cup mozzarella, ¾ cup béchamel. Repeat layers two more times. For the top layer, add remaining noodles, béchamel, mozzarella, and reserved ¼ cup Parmesan. Top with fresh sage leaves if desired.
  5. Cover tightly with aluminum foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden brown. Let rest for at least 10 minutes before slicing.

Notes

Don’t skip roasting the squash—it prevents sogginess. Warm milk for béchamel to avoid lumps. Let lasagna rest 10 minutes before slicing for clean layers. For make-ahead, assemble and refrigerate up to 24 hours before baking (add 5-10 minutes to covered baking time). Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, fall dinner, comfort food, roasted squash lasagna, sage béchamel, no-boil lasagna

Find it online: https://ovenmila.com/cozy-butternut-squash-lasagna-perfect-fall-dinner/