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Giada Butternut Squash Lasagna

Giada Butternut Squash Lasagna - recipe card
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This butternut squash lasagna layers tender roasted squash with creamy béchamel and three cheeses for a rich, comforting main dish. The natural sweetness of the squash pairs beautifully with nutty Parmesan and earthy sage, creating a vegetarian centerpiece worthy of any holiday table.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lb / 907g), peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage (or 1 teaspoon dried rubbed sage)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • 6 sheets no-boil lasagna noodles (about 4 oz / 113g)
  • 1 1/2 cups (12 oz / 340g) whole-milk ricotta cheese
  • 1 1/2 cups (6 oz / 170g) shredded whole-milk mozzarella cheese
  • 1/2 cup (2 oz / 57g) grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper. In a large bowl, toss the cubed butternut squash with olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until evenly coated. Spread in a single layer on the prepared sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned at the edges. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C) for baking the lasagna.
  2. While the squash roasts, make the béchamel: In a medium saucepan over medium heat, melt the butter until it foams and then subsides. Add the flour and whisk constantly for 1 minute to cook the raw flour taste. Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Bring the sauce to a gentle simmer, whisking often, until thickened enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in the nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Set aside.
  3. In a small skillet over medium heat, heat a drizzle of olive oil. Add the diced onion and cook until translucent, about 4 minutes, stirring occasionally. Add the minced garlic and chopped sage and cook until fragrant, about 30 seconds. Remove from heat and stir this mixture into the roasted squash cubes to combine.
  4. Assemble the lasagna: Spread a thin layer of béchamel (about 1/4 cup) on the bottom of an 8×8-inch baking dish to prevent sticking. Place 2 lasagna sheets side by side on the sauce, breaking to fit if needed. Spread half of the squash-onion mixture evenly over the noodles, then dollop half of the ricotta and gently spread into an even layer. Sprinkle with one-third of the mozzarella and one-third of the Parmesan. Repeat the layers: 2 noodles, remaining squash mixture, remaining ricotta, another third of mozzarella and Parmesan.
  5. Top with the final 2 lasagna noodles. Pour the remaining béchamel over the noodles, spreading to the edges with a spatula. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Cover the dish tightly with aluminum foil that has been sprayed with nonstick cooking spray (to prevent sticking). Place the dish on a rimmed baking sheet to catch any drips.
  6. Bake the covered lasagna at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly and the edges are golden brown. The internal temperature should reach at least 165°F (74°C) if you want to check, but visual cues are sufficient. Let the lasagna rest on a wire rack for 10-15 minutes before slicing to allow the layers to set.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the lasagna completely but do not bake; cover tightly with plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding 10-15 minutes to the covered bake time. For individual reheating, microwave a slice on high for 1-2 minutes or reheat in a 350°F (177°C) oven for 10-15 minutes.

Nutrition

Keywords: butternut squash lasagna, giada butternut squash lasagna, Italian-American casserole, winter squash recipe, bechamel lasagna, vegetarian main dish, holiday pasta, creamy lasagna, roasted squash recipe, comfort food

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