Butternut Squash Lasagna
Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.
Servings: 8 servings
Equipment
Ingredients
For the vegetables
- 5 cups butternut squash peeled and cut into 1/2-inch cubes (one small squash will yield about 5 cups)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 onion halved and sliced
- 4 cloves garlic sliced
For the bechamel
- 4 tablespoons unsalted butter
- 6 sage leaves sliced into thin ribbons
- 12 basil leaves sliced into thin ribbons
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 pinch freshly grated nutmeg
For the lasagna
- Unsalted butter for greasing the baking dish
- 8 ounces mozzarella cheese grated if low-moisture mozzarella used (8 ounces yields about 2 cups)
- 4 ounces parmesan cheese grated (4 ounces yields about 1 cup)
- 9 no-boil lasagna noodles
Instructions
Make the vegetables:
- Preheat the oven to 425°F. Toss the 5 cups butternut squash with 1 tablespoon of the 2 tablespoons extra-virgin olive oil on a baking sheet; season with Kosher salt. Toss the sliced 1 onion and the 4 cloves garlic with the remaining olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
Meanwhile, make the bechamel:
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add the thinly sliced 6 sage leaves and 12 basil leaves and cook 1 minute. Whisk in the 4 tablespoons all-purpose flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the 4 cups whole milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 pinch freshly grated nutmeg.
Assemble the lasagna:
- Butter a 9-by-13-inch baking dish. Toss the 8 ounces mozzarella cheese and 4 ounces parmesan cheese in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 of the 9 no-boil lasagna noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
- Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
Nutrition
Calories: 432kcal | Carbohydrates: 39g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 444mg | Potassium: 602mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10638IU | Vitamin C: 21mg | Calcium: 549mg | Iron: 1mg
