The Cozy Embrace of Autumn, One Dish at a Time
Remember those crisp autumn evenings, the golden light streaming through the windows, and the comforting aroma of something delicious baking in the oven? There’s a certain magic to the colder months, a call for dishes that wrap you in warmth and nourish your soul. Today, we’re diving into a recipe that perfectly encapsulates that feeling: a rich, flavorful, and incredibly satisfying Butternut Squash Lasagna. Forget everything you thought you knew about traditional lasagna – this vibrant dish is about to become your new seasonal favorite, bringing joy and comfort to every forkful. Get ready to transform your kitchen into a haven of autumnal delight!
Why Make This Recipe
This Butternut Squash Lasagna is a recipe you will love. It brings the taste of autumn to your table. The sweet, nutty flavor of roasted butternut squash shines through. This lasagna is hearty and satisfying. Layers of creamy sauce, tender pasta, and flavorful squash make a filling meal. It is also vegetarian-friendly, perfect for meatless dinners. You can impress your guests with this dish, as it looks gourmet but is simple to make. Plus, you can prepare it ahead of time, which is great for busy weeknights.
How to Make Butternut Squash Lasagna
Making Butternut Squash Lasagna involves a few key steps. First, you roast the squash until it is sweet and tender. Then, you prepare a smooth, creamy béchamel sauce. Next, you mix the cheesy filling with ricotta and other cheeses. After that, you layer all these components with lasagna noodles in a baking dish. Finally, you bake the lasagna until it is golden brown and bubbly. Resting the lasagna after baking is important for it to set properly.
Ingredients of Butternut Squash Lasagna
Roasted Butternut Squash Puree:
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- Pinch of cinnamon (optional)
Creamy Béchamel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
The Cheesy Layers:
- 2 cups ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 large egg (optional, for ricotta mixture)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pastalicious Base:
- 12-15 lasagna noodles (oven-ready or traditional, cooked al dente)
Flavor Boosters (Optional):
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon chopped fresh sage leaves
- 2 cups fresh spinach or kale, wilted
Directions of Butternut Squash Lasagna
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Toss the squash cubes with olive oil, salt, and black pepper on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Let it cool slightly, then mash it or puree it in a food processor until smooth. Add a pinch of nutmeg or cinnamon if you like.
Step 2: Prepare the Béchamel
Melt butter in a large saucepan over medium heat. Add flour and whisk for 1-2 minutes to create a roux. Gradually whisk in the whole milk, a little at a time, making sure there are no lumps. Continue to whisk until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Stir in nutmeg, salt, and white pepper. Keep the sauce warm.
Step 3: Mix the Cheesy Filling
In a medium bowl, combine ricotta cheese, 1/2 cup of the Parmesan cheese, egg (if using), chopped parsley, salt, and pepper. Mix well. If you are using optional spinach or kale, wilt it and squeeze out excess water, then stir it into the ricotta mixture.
Step 4: Assemble the Lasagna
Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Lay 3-4 lasagna noodles over the sauce. Spread half of the butternut squash puree over the noodles. Top with half of the ricotta mixture. Sprinkle with 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese. Drizzle with more béchamel sauce. Repeat the layers: noodles, remaining squash puree, remaining ricotta mixture, 1 cup mozzarella, 1/4 cup Parmesan, and béchamel. Place the last layer of noodles on top. Cover with the remaining béchamel sauce and sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
Step 5: Bake to Golden Perfection
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. If the top is not golden enough, you can broil it for 2-3 minutes.
Step 6: Rest and Serve
Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing. This allows the layers to set and prevents it from falling apart.
How to Serve Butternut Squash Lasagna
Serve your Butternut Squash Lasagna with a simple green salad dressed with a light vinaigrette. This helps to cut through the richness of the lasagna. Crusty bread is also a great addition for soaking up any extra sauce. For a more complete meal, you can serve it with roasted vegetables like asparagus or Brussels sprouts. For drinks, a light white grape beverage or a light red grape beverage would pair nicely.
How to Store Butternut Squash Lasagna
You can store leftover Butternut Squash Lasagna in an airtight container in the refrigerator for up to 3-4 days. To freeze, cut the cooled lasagna into individual portions. Wrap each portion tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 3 months. Reheat frozen lasagna in the oven or microwave.
Tips to Make Butternut Squash Lasagna
- Don’t Overcook the Noodles: If you use traditional noodles, cook them slightly under al dente. They will finish cooking in the oven.
- Season as You Go: Taste and adjust the seasoning at each step of the recipe. This ensures a balanced flavor.
- Generous Béchamel: Do not skimp on the white sauce. It is key for a creamy and moist lasagna.
- Resting is Essential: Always let the lasagna rest for at least 15-20 minutes after baking. This helps the layers set and makes for neater slices.
- Pre-roasting the Squash: Roasting the squash before pureeing it brings out its natural sweetness and deepens its flavor much better than boiling.
- Achieving the Golden Top: For a beautiful, golden-brown crust, broil the lasagna for a few minutes at the end of the baking time.
Variation
- Add Some Greens: You can stir wilted spinach or kale into the ricotta mixture for added nutrients and color.
- Spice It Up: Add a pinch of red pepper flakes to the butternut squash puree or the béchamel sauce for a little heat.
- Nuts for Texture: Sprinkle toasted pine nuts or walnuts on top of the lasagna for an extra crunch.
- Vegan Twist: Replace all dairy cheeses with plant-based alternatives. Use plant-based milk and butter for the béchamel sauce.
- Protein Boost: Incorporate cooked ground turkey or plant-based protein crumbles into the layers for more substance.
- Aromatics: Sauté minced garlic and finely chopped onion before adding them to the béchamel or ricotta mixture for more depth of flavor.
- Different Cheeses: Experiment with other cheeses like provolone or fontina for different flavor profiles.
FAQs
Can I make this Butternut Squash Lasagna ahead of time?
Yes, you can make it ahead of time. Assemble the lasagna, cover it, and refrigerate for up to 24 hours before baking. If baking from cold, you may need to add an extra 10-15 minutes to the baking time.
What if I do not have fresh butternut squash? Can I use frozen?
Yes, you can use frozen cubed butternut squash. Thaw it completely, then roast it as directed in the recipe to develop its flavor before pureeing for your Butternut Squash Lasagna.
How do I prevent my Butternut Squash Lasagna from being watery?
Ensure your béchamel sauce is thick enough and your butternut squash puree is not too runny. If you add vegetables like spinach, squeeze out excess moisture. Resting the lasagna after baking is also crucial to allow the liquids to set.
Spicy Butternut Squash & Spinach Lasagna
Equipment
- oven
- baking sheet
- large saucepan
- whisk
- medium bowl
- 9x13 inch baking dish
- aluminum foil
Ingredients
Roasted Butternut Squash Puree
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Creamy Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cloves garlic, minced
The Cheesy Layers
- 2 cups ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, wilted and squeezed dry
Pastalicious Base
- 12-15 lasagna noodles oven-ready or traditional, cooked al dente
Instructions
Roast the Squash
- Preheat oven to 400°F (200°C), then peel, deseed, and cube the butternut squash into 1-inch pieces.
- Toss the squash with olive oil, salt, black pepper, and red pepper flakes on a baking sheet, then roast for 25-30 minutes until tender and caramelized. Mash or puree the roasted squash until smooth.
Prepare the Béchamel
- Melt butter in a large saucepan over medium heat; add flour and whisk for 1-2 minutes to create a roux.
- Gradually whisk in whole milk until the sauce is smooth and thick (8-10 minutes), then stir in nutmeg, salt, white pepper, and minced garlic and keep warm.
Mix the Cheesy Filling
- In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, parsley, salt, and pepper.
- Stir the wilted and squeezed dry spinach into the cheese mixture.
Assemble the Lasagna
- Spread a thin layer of béchamel on the bottom of a 9x13 inch baking dish, then lay 3-4 lasagna noodles over the sauce.
- Spread half of the butternut squash puree over the noodles, then top with half of the ricotta-spinach mixture. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan, then drizzle with more béchamel.
- Repeat the layers: noodles, remaining squash puree, remaining ricotta-spinach mixture, 1 cup mozzarella, 1/4 cup Parmesan, and béchamel.
- Place the final layer of noodles, then cover with remaining béchamel and sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmesan.
Bake to Golden Perfection
- Cover loosely with aluminum foil and bake for 30 minutes at 400°F (200°C).
- Remove foil and bake for an additional 15-20 minutes, or until golden brown and bubbly; broil for 2-3 minutes if a deeper golden color is desired.
Rest and Serve
- Remove from oven and let rest for 15-20 minutes before slicing and serving.