When it comes to enjoying roasted vegetable butternut squash lasagna, the right pairings can elevate your meal. Consider a fresh side salad with a zesty vinaigrette to balance the richness of the lasagna. A light mix of arugula, cherry tomatoes, and red onions can add brightness.
For beverages, a crisp white wine like Sauvignon Blanc complements the flavors beautifully. If you’re in the mood for something non-alcoholic, a sparkling water with a slice of lemon offers refreshing contrast. And how about some warm garlic bread on the side? It’s a classic that never disappoints. Now let’s dive into the exciting world of roasted vegetable butternut squash lasagna.
Lasagna is one of those comforting dishes that wraps you in warmth, like a cozy blanket on a chilly winter evening. Say hello to roasted vegetable butternut squash lasagna, a recipe that blends the hearty texture of lasagna noodles with the sweetness of roasted squash.
Growing up, I watched my grandmother create lasagna creations that turned into family gatherings filled with love and laughter. This version marries her traditional approach with my twist of vibrant vegetables and rich flavors. It’s an ideal dish for a special occasion or a weeknight feast.
What is Roasted Vegetable Butternut Squash Lasagna?
Roasted vegetable butternut squash lasagna is a delightful twist on the classic Italian dish. Instead of layers of meat and heavy tomato sauce, this version highlights the creamy goodness of butternut squash and a medley of roasted vegetables. The lasagna is not just satisfying; it’s a feast for the eyes with its vibrant colors and textures.
The creamy base offers a luscious mouthfeel, while the no-boil pasta transforms into perfectly tender sheets throughout the baking journey. This dish is ideal for both vegetarians and anyone looking to explore new culinary horizons.
What is the Flavor Profile of this Dish?
The flavor profile of roasted vegetable butternut squash lasagna is nothing short of harmonious. You have the subtle sweetness from the roasted squash dancing alongside earthy sage and rosemary. The creamy base, made with milk and butter, adds richness, while the Parmesan cheese introduces a savory umami note.
With every bite, you experience a balance of texture; the smoothness of the creamy sauce contrasts beautifully with the slightly chewy pasta and tender roasted vegetables. It’s comfort food that doesn’t skimp on flavor or creativity.
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What Makes This Recipe Different from Other Roasted Vegetable Butternut Squash Lasagna?
You might wonder what sets this recipe apart from others. For starters, the use of fresh herbs such as rosemary and sage adds an aromatic depth to the dish that many overlook. The roasted vegetable medley isn’t just any mix; it’s a celebration of seasonal vegetables that you can customize based on what’s available.
Also, the creaminess in this lasagna isn’t achieved through heavy layers of cheese but rather through a harmonious blend of milk, cream, and just the right amount of flour. This lightened creamy base provides flavor without feeling heavy or overwhelming.
Ingredients You’ll Need
To create this culinary delight, you’ll need the following ingredients:
Butternut Squash: 3 pounds, peeled, seeded, quartered, and cut into 1/2-inch cubes (about 8 cups)
Grapeseed Oil: 3 tablespoons (or olive oil)
Creamy Base:
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- 4 cups whole or 2% milk
- 1 cup heavy cream
- A few sprigs of fresh rosemary and sage
- 1/4 teaspoon ground nutmeg
Lasagna:
- Nine 7-by-3 1/2-inch sheets of no-boil lasagna pasta (I use Barilla brand)
- 1 1/3 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Step-by-Step Directions
Step 1: Prepare the Vegetables
Start by preheating your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with grapeseed oil. Spread it in an even layer. Roast in the oven for about 25-30 minutes or until tender and lightly caramelized. Don’t forget to stir halfway through cooking for even browning.
Step 2: Make the Creamy Sauce
While the squash is roasting, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, whisk in the flour and cook for another minute, stirring constantly. Gradually add the milk and heavy cream, whisking continuously until the mixture thickens. Stir in the chopped rosemary, sage, and ground nutmeg. Season with salt and pepper, then remove from heat.
Step 3: Layer It Up
In a large baking dish, spread a thin layer of the creamy sauce to prevent sticking. Place three sheets of the no-boil pasta on top. Next, layer a third of the roasted butternut squash and cover it with a third of the creamy sauce. Sprinkle a third of the grated Parmesan cheese over the sauce. Repeat these layers two more times until all ingredients are used, finishing with a generous layer of creamy sauce and cheese on top.
Step 4: Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown. Let the lasagna rest for about 10-15 minutes before serving. This will help it hold its shape.
Tips on Making Roasted Vegetable Butternut Squash Lasagna
Creating the best roasted vegetable butternut squash lasagna can be simple with a few helpful tips:
Use High-Quality Ingredients: Fresh, organic vegetables and good-quality dairy make a difference in taste.
Roast for Depth of Flavor: Roasting the butternut squash caramelizes its natural sugars and enhances its sweetness.
Experiment with Vegetables: Feel free to add spinach, zucchini, or bell peppers to the mix for added nutrition and flavor.
Let it Rest: Allowing the lasagna to rest a bit after baking helps the layers set, making it easier to cut and serve.
Make Ahead: This lasagna can be assembled a day in advance. Just cover it tightly in the fridge, then bake when you’re ready.
Nutrition Information
One serving of roasted vegetable butternut squash lasagna (approx. 1/6th of the dish) typically contains:
- Calories: 410
- Total Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Sugar: 6g
Keep in mind that nutrition values can vary based on specific ingredients and portions.
How Can I Store This Roasted Vegetable Butternut Squash Lasagna?
This lasagna is great for leftovers! To store, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 4 days.
For longer storage, consider freezing portions. Wrap individual slices tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge and reheat.
Ingredient Substitutes
Sometimes, you may find yourself missing a few items. Here are four substitute options for key ingredients:
Butternut Squash: If you can’t find it, sweet potatoes work wonderfully. They offer a similar sweetness and texture when roasted.
Grapeseed Oil: If you’re out of grapeseed oil, olive oil or canola oil will suffice and still provide a nice cooking base.
Whole or 2% Milk: You can swap with almond milk or any plant-based milk for a dairy-free option. Just make sure it’s unsweetened.
Heavy Cream: Try using coconut cream if you want a dairy-free alternative. It adds creaminess without compromising flavor.
Equipment
- Baking dish
- Oven
Ingredients
Butternut Squash: 3 pounds, peeled, seeded, quartered, and cut into 1/2-inch cubes (about 8 cups)
Grapeseed Oil: 3 tablespoons (or olive oil)
Creamy Base:
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- 4 cups whole or 2% milk
- 1 cup heavy cream
- A few sprigs of fresh rosemary and sage
- 1/4 teaspoon ground nutmeg
Lasagna:
- Nine 7-by-3 1/2-inch sheets of no-boil lasagna pasta I use Barilla brand
- 1 1/3 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
Step 1: Prepare the Vegetables
- Start by preheating your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with grapeseed oil. Spread it in an even layer. Roast in the oven for about 25-30 minutes or until tender and lightly caramelized. Don’t forget to stir halfway through cooking for even browning.
Step 2: Make the Creamy Sauce
- While the squash is roasting, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, whisk in the flour and cook for another minute, stirring constantly. Gradually add the milk and heavy cream, whisking continuously until the mixture thickens. Stir in the chopped rosemary, sage, and ground nutmeg. Season with salt and pepper, then remove from heat.
Step 3: Layer It Up
- In a large baking dish, spread a thin layer of the creamy sauce to prevent sticking. Place three sheets of the no-boil pasta on top. Next, layer a third of the roasted butternut squash and cover it with a third of the creamy sauce. Sprinkle a third of the grated Parmesan cheese over the sauce. Repeat these layers two more times until all ingredients are used, finishing with a generous layer of creamy sauce and cheese on top.
Step 4: Bake the Lasagna
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown. Let the lasagna rest for about 10-15 minutes before serving. This will help it hold its shape.
Notes
- Use High-Quality Ingredients: Fresh, organic vegetables and good-quality dairy make a difference in taste.
- Roast for Depth of Flavor: Roasting the butternut squash caramelizes its natural sugars and enhances its sweetness.
- Experiment with Vegetables: Feel free to add spinach, zucchini, or bell peppers to the mix for added nutrition and flavor.
- Let it Rest: Allowing the lasagna to rest a bit after baking helps the layers set, making it easier to cut and serve.
- Make Ahead: This lasagna can be assembled a day in advance. Just cover it tightly in the fridge, then bake when you’re ready.
Nutrition
Frequently Asked Questions
1. Can I use fresh lasagna noodles instead of no-boil?
Yes, you can. Just cook the noodles according to the package instructions, and assemble as usual.
2. Is this lasagna gluten-free?
To make it gluten-free, substitute the no-boil pasta with gluten-free lasagna sheets. Just check the cooking time as it may vary slightly.
3. How can I make a vegan version of this recipe?
To make a vegan lasagna, use plant-based milk, coconut cream, and nutritional yeast instead of dairy products. Also, skip the cheese or use vegan cheese alternatives.
4. How can I amp up the protein content?
Add cooked lentils or chickpeas into the layers for an added protein boost without altering the flavor immensely.
5. Can I use frozen butternut squash?
Absolutely! Just make sure to thaw and drain any excess moisture before roasting to achieve the best texture.
Conclusion
Roasted vegetable butternut squash lasagna is more than just another pasta dish. It’s a blend of tradition, creativity, and healthy ingredients that everyone at the table can enjoy. Whether you’re serving it at a family dinner or packing it for lunch, this dish is guaranteed to impress and satisfy. With the combination of sweetness from the roasted squash and the delightful creaminess of the sauce, it’s comfort food with a twist.
Give this recipe a shot, and embrace the flavors you’ll create! Your kitchen will be filled with happy aromas, and your family will thank you for it. So roll up your sleeves and get ready to craft something delicious!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more