Servings: 10
Calories: 410kcal
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
Calories: 410kcal | Carbohydrates: 36g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Fiber: 3g | Sugar: 6g
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