Butternut Squash Lasagna
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
40 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
Report
This vegetarian butternut squash lasagna is made with a roasted squash béchamel sauce, kale, ricotta, and mozzarella for a decadent fall meal.
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Ingredients
Butternut Squash Béchamel Sauce:
- 2 ½ pounds butternut squash, diced into ½″ cubes See Recipe Notes
- 1 onion, peeled + cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon 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
- 2 cups freshly shredded mozzarella, divided
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
Lasagna:
- 10 ounces box oven-ready (no boil) lasagna noodles Use gluten-free noodles if needed
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.
Equipments used:
Notes
- Prepare Ahead:
- Peel: Use a vegetable peeler to remove the skin.
- Halve: Using a large chef’s knife, insert the pointed part of the knife into the squash, and carefully rock the knife back and forth. When the squash begins to split, push down on the back of the knife and cut through the squash.
- Remove Seeds: Use a spoon to scoop out the seeds and stringy pieces.
- Dice: Using the large chef’s knife, dice the squash into ½″ pieces.
- Tip: Make sure to use a sharp, large chef’s knife. Avoid using a small knife or a dull knife. Alternatively, use a meat cleaver to carefully split the squash.
- Both the butternut squash sauce and the ricotta mixture can be prepared one to two days ahead of time. Refrigerate until ready to use.
- The entire lasagna can be assembled (but not baked) up to one day ahead of time. Refrigerate until ready to use, and then add five minutes to the covered cook time.
Nutrition Information
Show Details
Calories
566kcal
(28%)
Carbohydrates
67g
(22%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
65mg
(22%)
Sodium
836mg
(35%)
Potassium
1053mg
(30%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
22881IU
(458%)
Vitamin C
64mg
(71%)
Calcium
428mg
(43%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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