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Butternut Squash Lasagna

Close-up of fresh homemade Butternut Squash Lasagna
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This creamy Butternut Squash Lasagna combines tender roasted squash, ricotta, and mozzarella for a comforting and flavorful twist on a classic Italian dish.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 2 cups béchamel sauce (white sauce)
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • Fresh sage leaves, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender. Mash or puree the roasted squash.
  2. Cook the lasagna noodles according to package instructions until al dente, drain and set aside.
  3. In a skillet, sauté onion and garlic in a little olive oil until translucent. Add mashed squash and nutmeg, mix well and cook for 2-3 minutes. Remove from heat and stir in fresh sage if using.
  4. Spread a thin layer of béchamel sauce in the bottom of a baking dish. Layer 3 noodles, half of the squash mixture, half of the ricotta, one-third of the mozzarella, and a little Parmesan.
  5. Repeat the layering with 3 more noodles and the remaining squash and ricotta, mozzarella, and Parmesan. Finish with a final layer of noodles, béchamel sauce, mozzarella, and Parmesan on top.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
  7. Let stand for 10 minutes before serving. Garnish with extra sage if desired.

Notes

For extra flavor, add a sprinkle of crushed red pepper flakes or serve with a fresh green salad and crusty bread.

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