Description
This Butternut Squash and Sage Lasagna is a comforting, flavorful vegetarian dish that combines roasted butternut squash with creamy ricotta and parmesan cheese layers, infused with herbs like sage and thyme. The lasagna is layered with silky béchamel sauce and shredded mozzarella, then baked to golden perfection, making it an ideal hearty meal for fall or any cozy occasion.
Ingredients
Scale
Roasted Butternut Squash
- 1 large butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried sage)
Cheese Mixture
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon fresh thyme (chopped, or 1/2 teaspoon dried thyme)
- Salt and pepper (to taste)
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1/4 teaspoon ground nutmeg
- Salt and pepper (to taste)
Other
- 12 lasagna noodles (cooked according to package instructions)
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast butternut squash: Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and chopped sage. Spread the mixture evenly on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Prepare cheese mixture: In a bowl, combine the ricotta cheese, grated Parmesan, egg, chopped thyme, and season with salt and pepper to taste. Mix well and set aside.
- Make béchamel sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually add the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens. Season with nutmeg, salt, and pepper to taste, then remove from heat.
- Assemble lasagna: Preheat the oven to 375°F (190°C). Grease a baking dish. Spread a thin layer of béchamel sauce on the bottom, then layer cooked lasagna noodles, followed by the ricotta cheese mixture, roasted butternut squash, and more béchamel sauce. Repeat the layering process until all ingredients are used, finishing with a top layer of béchamel sauce and shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with fresh sage leaves if desired, then serve warm.
Notes
- Roast the butternut squash until soft for the best texture and flavor.
- Use fresh herbs if possible for more vibrant taste.
- Ensure the béchamel sauce is thick enough to hold the layers together.
- Lasagna noodles can be substituted with no-boil noodles to save time.
- Letting the lasagna rest before serving improves slicing and presentation.
