Butternut Squash Lasagna | Diethood

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This butternut squash lasagna combines sweet-savory roasted butternut squash and creamy bechamel sauce with layers of lasagna noodles, parmesan, and contemporary herbs. It’s the perfect cozy dinner to make this winter!

For those who love this creamy and comforting vegetarian lasagna, additionally attempt my eggplant lasagna and this straightforward all-in-one vegetable lasagna, subsequent. 

A hand sliding a spatula under a slice of butternut squash lasagna in a casserole dish.

 

This butternut squash lasagna was the speak of the city (family) the primary time I made it. Simply wait and also you’ll see why quickly sufficient! The flavors are AMAZING. It even gained over my hubby, choosy eater extraordinaire. They at all times come round. And with a veggie lasagna this good, I’d say it’s fairly not possible to not. This recipe is tacky and creamy, with sweet-savory roasted butternut squash in between layers of lasagna noodles and ooey bechamel sauce.

Why I Love This Lasagna Recipe

  • Cozy components. This butternut squash lasagna recipe is made for cozy fall dinners. The flavors, the creaminess… it’s 100% consolation meals created from seasonal components, like candy winter squash and rosemary. 
  • Creamy bechamel. I layer in all the good things, together with freshly grated parmesan and the dreamiest do-it-yourself bechamel sauce. I like that the white sauce rounds out the sweetness within the butternut squash with out overpowering the dish.
  • Straightforward to make. Identical to a basic lasagna with meat sauce, I layer the squash and sauce right into a baking dish with tender noodles. It’s a fantastic recipe to make forward, too, since you may retailer this butternut squash lasagna within the fridge or freezer for later meals!
Butternut squash lasagna ingredients with text labels overlaying each ingredient.

Substances You’ll Want

I really like paying a go to to my native harvest market once I know butternut squash is in season. This manner, I’m totally stocked to make the whole lot from butternut squash soup to this straightforward butternut squash lasagna. 

Listed below are some notes on the remainder of the components. Scroll to the recipe card for a printable components listing with the total quantities.

  • Butternut Squash – Select a heavy butternut squash with none gentle spots or blemishes. You’ll have to peel, seed, and chop up the squash into cubes. The strategy is similar to the way you’d put together a spaghetti squash.
  • Olive Oil – For roasting the squash.
  • Butter – Salted or unsalted butter, whichever you like.
  • Garlic – Freshly minced garlic is finest, however garlic powder may also be used.
  • Flour and Milk – You’ll mix these to make a roux, to thicken the sauce.
  • Rosemary – I take advantage of contemporary rosemary sprigs and snip off the leaves. You need to use one other contemporary herb, like thyme. Go forward and substitute dried herbs if that’s what you may have available.
  • Chili Powder – For a little bit kick. You possibly can swap this for cayenne pepper, chili flakes, or Cajun spice.
  • Parmesan Cheese – For the meltiest outcomes, shred the parmesan contemporary from the block. It’s also possible to use one other sharp cheese, like Pecorino.
  • Lasagna Noodles – I take advantage of no-boil lasagna noodles for this recipe.

The best way to Make Butternut Squash Lasagna 

Right here’s a fast have a look at this savory butternut lasagna recipe. You’ll discover the printable directions within the recipe card.

  • Put together the squash. First, toss your squash with oil, salt, and pepper, then roast it within the oven at 400ºF for 40 minutes. Stir the squash cubes every now and then whereas they cook dinner. 
  • Make the sauce. In the meantime, get some garlic sautéeing in a saucepan with butter. After a minute, stir within the flour after which the milk to make a roux. Prepare dinner till that’s thickened and effervescent. Keep in mind to stir!
  • Add the butternut squash. Pull the squash from the oven and add it into the sauce together with the rosemary and chili powder.
  • Assemble. Now, layer the lasagna right into a greased baking dish. Begin with a layer of butternut sauce, adopted by lasagna noodles, topped with shredded parmesan cheese. Repeat two extra instances. Prime that off with heavy cream and a last sprinkle of parmesan.
  • Bake. Bake your butternut squash lasagna beneath foil for 35-40 minutes till it’s effervescent on the edges. Take the foil off for the final 10 minutes in order that the highest can brown. Afterward, depart the lasagna to relaxation for a couple of minutes earlier than you slice and revel in.

Can I Make This Forward?

Definitely! You possibly can assemble this butternut squash lasagna 1-2 days upfront. Cowl the pan tightly and maintain the lasagna within the fridge till you’re able to bake it. It’s also possible to freeze the unbaked lasagna for as much as 3 months, and bake it proper from frozen. On this case, add about an hour to the baking time. See the part beneath for storing and reheating the baked lasagna.

Overhead view of butternut squash lasagna cut into slices in a baking dish, with a spatula resting in an open space.

Suggestions and Variations

  • Layer the components evenly. Do your finest to divvy up the butternut squash combination and bechamel sauce evenly. It ensures that the lasagna bakes evenly and also you’ll additionally get the proper stability of components in every chunk afterward!
  • Relaxation earlier than slicing. I normally let this lasagna relaxation for 10-Quarter-hour after it’s out of the oven to chill, and let the sauce arrange properly for slicing. Freshly baked lasagna could be a bit soupy to chop and serve. 
  • Gluten-free. To make a gluten-free butternut squash lasagna, substitute all-purpose flour for gluten-free flour, and use your favourite gluten-free model of lasagna noodles.
  • Change up the noodles. For those who don’t have no-boil noodles available, be happy to make use of cooked lasagna noodles as a substitute. To make this butternut squash lasagna extra of a pasta bake, swap out the lasagna noodles with any cooked short-cut pasta of your selection. Good choices are ziti, rigatoni, and penne. Simply layer them into the baking dish as you’d the lasagna noodles.
  • Add protein. For those who’re not making this lasagna vegetarian, go forward and sprinkle in cooked crumbled sausage, floor beef or rooster, or cooked crumbled bacon.
Overhead view of a slice of butternut squash lasagna on a white plate next to a fork and knife.

What to Serve With Butternut Squash Lasagna

This creamy, tacky lasagna is a satisfying vegetarian dinner all by itself, however you may at all times amp it up with walnut rooster salad or breadsticks on the aspect. It’s additionally nice with extra greens, like steamed broccoli or roasted asparagus. Begin the meal with a platter of bruschetta or caponata with crostini, and don’t overlook a slice of flourless chocolate cake for dessert!

A slice of butternut squash lasagna served on a dinner plate.

Storing and Reheating

  • Refrigerate. Preserve any leftovers coated hermetic within the fridge for 3-4 days. 
  • Reheat. Heat the lasagna beneath foil in a 350ºF oven till it’s scorching all through. It’s also possible to reheat particular person servings within the microwave.
  • Freeze. Double-wrap the lasagna in plastic wrap and retailer it within the freezer for as much as 2 months. Thaw the lasagna within the fridge earlier than reheating.

Extra Butternut Squash Recipes

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  • Prep. Preheat oven to 400ºF. Frivolously grease a baking sheet and put aside.

  • Season the squash. Mix chopped squash, olive oil, salt, and pepper in a mixing bowl and toss to coat. Unfold the squash in a single layer on the ready baking sheet.

  • Roast the squash. Roast the squash within the oven for 40 minutes, stirring a few times, till gentle. Afterward, take away the squash from the oven and scale back the oven temperature to 375ºF.

  • Make the sauce. Within the meantime, warmth butter in a big saucepan over medium warmth. Add garlic and cook dinner till aromatic, about 20 seconds. Then, whisk within the flour. Slowly add milk and season with salt and pepper. Prepare dinner and stir steadily till thickened and bubbly, about 8 to 10 minutes.

  • Mix. Stir butternut squash, rosemary, and chili powder into the ready sauce.

  • Assemble. Butter a 3-quart casserole dish. Spoon 1/2 cup of the sauce on the underside of the ready baking dish. Layer on three to 4 of the no-bake noodles. Prime that with 1/3 of the remaining sauce, and sprinkle on 1/3 of the parmesan cheese. Repeat, layering the noodles, sauce, and cheese two extra instances.

  • End the lasagna. Pour whipping cream over your entire dish and sprinkle the highest with the remaining parmesan cheese.

  • Bake! Cowl the dish with foil. Bake for 35 to 40 minutes, or till bubbly. Uncover and proceed to bake for 10 extra minutes, or till the highest is frivolously browned. Let stand Quarter-hour earlier than reducing and serving.

Energy: 499kcal | Carbohydrates: 53g | Protein: 15g | Fats: 27g | Saturated Fats: 15g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.2g | Ldl cholesterol: 68mg | Sodium: 301mg | Potassium: 866mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19022IU | Vitamin C: 37mg | Calcium: 378mg | Iron: 2mg

Dietary information is an estimate and supplied as courtesy. Values could differ in accordance with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.

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