Butternut Squash Lasagna is a cozy, elegant twist on the classic Italian favorite. Instead of the usual tomato and meat sauce, this version features layers of creamy roasted butternut squash, rich béchamel sauce, and melty cheese. Each bite is smooth, savory, and slightly sweet—perfect for autumn dinners or festive gatherings.
Butternut Squash Lasagna:
This dish not only looks beautiful but also offers a healthy balance of comfort and nutrition. Whether you’re serving vegetarians or simply trying to add more vegetables to your meals, this lasagna is a wholesome, satisfying masterpiece.
History of Squash Lasagna:
The origins of lasagna date back to ancient Italy, where flat pasta sheets were layered with cheese and sauce. The butternut squash variation emerged as part of modern Italian-American fusion cuisine. It gained popularity in the early 2000s as a seasonal favorite that showcased fall produce. Today, butternut squash lasagna is cherished for its creamy texture, subtle sweetness, and rich, comforting flavours.
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Butternut Squash Lasagna – Creamy, Cheesy, and Comforting
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 9 lasagna noodles (cooked and drained)
- 2 cups ricotta cheese
- 1 egg
- ½ tsp nutmeg
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups béchamel or white sauce
- Optional: fresh sage leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20–25 minutes until soft.
- Mash the roasted squash with a fork until smooth and creamy.
- Prepare the ricotta mixture by combining ricotta, egg, nutmeg, and garlic powder. Mix well.
- Layer the lasagna – Spread a thin layer of béchamel sauce on the bottom of a greased baking dish. Add 3 lasagna sheets, spread mashed squash, add ricotta mixture, and sprinkle mozzarella. Repeat layers.
- Top with remaining béchamel and cheeses.
- Bake for 25–30 minutes at 375°F (190°C) until golden and bubbling.
- Rest for 10 minutes before slicing. Garnish with fresh sage if desired.
Notes
- Roast the squash until caramelized for deeper flavour.
- Use oven-ready lasagna noodles to save time.
- Substitute béchamel with Alfredo sauce for extra creaminess.
- Add spinach or kale for a green twist.
- Store leftovers in the fridge for up to 3 days.
Tips for Butternut Squash:
- Let the lasagna cool slightly before cutting—it holds its shape better.
- For a vegan version, use plant-based cheese and almond milk sauce.
- Add crushed red pepper flakes for mild heat.
- Sprinkle breadcrumbs on top for a crispy finish.
- Serve with garlic bread or salad for a complete meal.
FAQs for Lasagna:
Q: Can I make butternut squash lasagna ahead of time?
Yes, assemble it and refrigerate up to 24 hours before baking.
Q: Can I freeze this lasagna?
Absolutely. Freeze baked or unbaked lasagna for up to 2 months.
Q: Can I use frozen butternut squash?
Yes, thaw and drain it well before roasting or mashing.
Q: What cheese works best?
Mozzarella, ricotta, and Parmesan provide the perfect creamy blend.
Q: Can I add meat to this lasagna?
Yes, cooked sausage or shredded chicken pairs beautifully with the squash.
Conclusion:
Butternut Squash Lasagna is a delightful, creamy, and comforting dish that brings a touch of sophistication to your table. Its blend of roasted squash, béchamel sauce, and cheese makes it both rich and wholesome. Perfect for holidays, weeknight dinners, or special occasions, this lasagna is sure to impress your family and guests with every golden, cheesy layer.