Description
A comforting twist on classic lasagna featuring roasted butternut squash layered with creamy ricotta, béchamel sauce, and Parmesan cheese for a hearty vegetarian dish.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually add milk, stirring constantly until thickened into a béchamel sauce. Season with salt and pepper.
- In a skillet, heat olive oil and sauté onion and garlic until softened. Add to the béchamel sauce.
- In a mixing bowl, combine ricotta, half the mozzarella, and Parmesan.
- Layer in a baking dish: Spread some sauce, add noodles, ricotta mixture, roasted squash, then sauce. Repeat layers.
- Top with remaining mozzarella and bake at 375°F (190°C) for 30-35 minutes until bubbly and golden. Garnish with sage and serve.
Notes
This lasagna can be assembled ahead of time and refrigerated until ready to bake. For a vegan version, substitute dairy with plant-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 385
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 50g
- Protein: 18g