Butternut Squash Lasagna
User Reviews
5
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Prep Time
40 mins
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Cook Time
55 mins
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Resting Time:
15 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Calories
566 kcal
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Course
Main Course
Butternut Squash Lasagna
Description
This Butternut Squash Lasagna features a baked butternut squash béchamel sauce made by roasting squash and onions with olive oil, sea salt, paprika, red chili flakes, and freshly grated nutmeg, then blending the mixture smoothly with milk. The sauce is thickened with butter and flour to create a creamy base. Layered with a ricotta kale mixture incorporating steamed kale, garlic powder, thyme, salt, mozzarella, and ricotta cheese, it brings balanced creaminess and mild herb flavors.
The recipe uses fresh oven-ready lasagna noodles to assemble the dish efficiently without boiling. Roasting the squash softens it and deepens its flavor, while the spices add a gentle heat and aromatic note. The ricotta mixture adds texture and nutrition with the kale and cheeses enhancing moisture and subtle chewiness.
It makes a suitable vegetarian main dish that is rich and filling without relying on meat. It can be prepared ahead by roasting and assembling up to two days in advance. Refrigerate assembled lasagna up to a day before baking and add extra baking time if baked cold from the fridge.
Ingredients
Butternut Squash Béchamel Sauce:
- 2 ½ pounds butternut squash See Recipe Notes, diced into ½ inch cubes
- 1 onion peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt sea salt
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- ¼ teaspoon nutmeg freshly grated
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour Use gluten-free AP flour if needed
Ricotta Kale Mixture:
- 4 ounces kale destemmed, roughly chopped
- ¼ cup water
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese freshly shredded, divided
- 2 teaspoons thyme dried
- 1 teaspoon garlic powder
- ½ teaspoon salt sea salt
Lasagna:
- 10 ounces lasagna noodles Use gluten-free noodles if needed, oven-ready (no boil
Instructions
Butternut Squash Béchamel Sauce:
- Preheat oven to 400°F.Toss squash and onions with oil, salt, paprika, chili flakes and nutmeg. Lay in a single layer on a baking sheet and roast 20-25 minutes or until tender. After cooking, add half the vegetables and the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat and set aside.
Ricotta Kale Mixture:
- For simplicity, this section is listed after the butternut squash sauce. However, if desired, it can be completed while the squash cooks.Add ¼ cup water to a large pan and bring to a simmer over medium heat.Add the kale and cover the pan. Steam the kale for about two minutes, or until wilted. Remove kale from the liquid and set aside.
- Mix together the kale, ricotta, 1-½ cups mozzarella, thyme, garlic powder, and salt. Set aside.
Assemble the Lasagna:
- Preheat the oven to 425°F.Add one cup of the butternut squash sauce to the bottom of a 9x13 lasagna pan or a 10x10 casserole dish. Use a rubber spatula to spread the sauce evenly across the pan.
- Top the sauce with one layer of lasagna noodles.
- Top the noodles with half the ricotta mixture and one cup of butternut squash sauce. Use the spatula to spread it out evenly.
- Top the sauce with another layer of noodles.Repeat with another identical layer using the remaining ricotta mixture, one more cup of sauce, and another layer of noodles.
- Pour the remaining sauce over the noodles, making sure to completely cover all the noodles with sauce.Sprinkle the top with the remaining ½ cup of shredded mozzarella.
- Cover with foil and bake covered 40 minutes. Uncover and bake 15 more minutes, until the noodles are tender and the cheese is golden.Rest 15 minutes before serving.
Notes
- Use a large sharp chef’s knife or meat cleaver to safely peel and dice the butternut squash into uniform ½-inch cubes for even roasting.
- Both the butternut squash béchamel sauce and the ricotta-kale mixture can be made 1-2 days in advance and refrigerated to save time on assembly day.
- The fully assembled lasagna can be refrigerated unbaked for up to one day; add about 5 minutes to the covered baking time when baking straight from the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 65mg | 22% |
| Sodium | 836mg | 35% |
| Potassium | 1053mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 22881IU | 458% |
| Vitamin C | 64mg | 71% |
| Calcium | 428mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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