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Butternut Squash Lasagna

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A hearty and comforting lasagna layered with sweet roasted butternut squash, creamy béchamel sauce, and melted cheese, perfect for a cozy family dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 9 lasagna noodles, cooked and drained
  • 3 cups béchamel sauce (white sauce)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, garlic, onion, dried sage, thyme, salt, and pepper.
  2. Spread the squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. Lower oven temperature to 375°F (190°C).
  4. In a greased baking dish, spread a thin layer of béchamel sauce on the bottom.
  5. Place 3 cooked lasagna noodles over the sauce.
  6. Spread half of the roasted butternut squash evenly over the noodles.
  7. Pour a third of the béchamel sauce over the squash, then sprinkle with a third of the mozzarella and Parmesan cheeses.
  8. Repeat layering with 3 noodles, the remaining squash, béchamel sauce, and cheeses.
  9. Top with the last 3 noodles, remaining béchamel sauce, and cheeses.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly.
  11. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

For extra depth, add a layer of sautéed spinach or substitute mozzarella with ricotta for a creamier texture.

Find it online: https://mommiesmore.com/butternut-squash-lasagna/