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Butternut Squash Lasagna
Butternut Squash Lasagna
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Satisfy a crowd with our easy make-ahead fall lasagna featuring butternut squash, noodles, cheesy sauce, and spinach - perfect for freezing too!
Ingredients:
  • For the squash:
  • 2 butternut squash (about 2 pounds each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • For the béchamel (white sauce):
  • 5 cups milk (whole milk or 2 percent)
  • 6 whole sage leaves
  • 6 tablespoons unsalted butter
  • 8 tablespoons all-purpose flour
  • 3/4 cup grated Parmesan
  • For the noodles and filling:
  • 16 dry lasagna noodles (about 1 pound)
  • 2 cups (1 pound) whole milk ricotta
  • 1 large egg
  • 1/2 cup grated fontina
  • 3 tablespoons chopped fresh parsley
  • Finely grated zest 1/2 lemon
  • Pinch black pepper
  • For assembling the lasagna:
  • 5 ounces (5 packed cups) fresh baby spinach leaves
  • 1 cup grated Parmesan
  • 1 cup grated fontina
Instructions:
  • Prepare the squash by peeling them with a vegetable peeler, cutting them in half lengthwise to scoop out the seeds, and then slicing them crosswise into 1/4-inch thick pieces. (Refer to How to Peel and Cut a Butternut Squash for guidance)
  • Preheat the oven to 450°F. Arrange the squash slices on 2 parchment-lined baking sheets. Brush with olive oil and season with salt and pepper. Roast for 18 to 25 minutes until tender.
  • Infuse the milk with sage: Heat the milk and sage leaves in a microwave-safe measuring cup for 4 to 5 minutes until it gently bubbles, avoiding boiling. Alternatively, heat in a saucepan. Let it sit for 20 minutes to allow the sage flavor to develop.
  • While the milk is steeping, cook the lasagna noodles by boiling a large pot of salted water. Follow package instructions and cook for about 8 minutes. Drain the hot water by holding the pot over the sink, then fill it with cold water until noodles are cool. This stops them from cooking further and removes excess starch. Place noodles on a kitchen towel, acknowledging that some sticking or tearing is fine as they will be covered later.
  • Prepare the béchamel sauce: Melt butter in a saucepan over medium heat, then whisk in flour and cook for about 1 minute until bubbly. Remove from heat. Gradually whisk in 1 cup of hot milk until smooth, then whisk in the rest of the milk. Return pan to heat and bring to a low boil, then simmer and cook for 3-4 minutes until thickened. Remove from heat, discard sage, and stir in Parmesan, salt, and pepper to taste.
  • Create the flavorful lasagna filling by combining ricotta, egg, Parmesan, fontina, parsley, lemon zest, salt, and pepper in a bowl.
  • Reduce oven temperature to 375°F. Begin by spreading a thin layer of 1/4 cup of béchamel in a 9x13 baking dish. Layer 4 noodles followed by 1/4 of the béchamel. Add 1/3 of the spinach leaves, then 1/3 of the squash slices, and dollop 1/3 of the filling on top. Repeat these layers twice more, ending with a final layer of noodles and the remaining béchamel. Finish by sprinkling with Parmesan and fontina cheese.
  • Bake the lasagna until golden brown and bubbly, about 50-60 minutes.
  • Allow the lasagna to rest for 15 to 20 minutes to settle before slicing. Store any leftovers in the refrigerator for up to 4 days. Enjoyed the dish? Please rate us and share your feedback!

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