Description
Butternut Squash and Sage Lasagna is a comforting and flavorful vegetarian dish combining roasted butternut squash, aromatic sage, creamy ricotta, and a rich béchamel sauce layered between tender lasagna noodles and topped with melted mozzarella cheese. Perfect for a cozy family meal or special occasion, this recipe offers a delightful balance of sweetness from the squash and savory herbal notes.
Ingredients
Scale
Roasted Butternut Squash
- 1 large butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried sage)
Ricotta Mixture
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon fresh thyme (chopped, or 1/2 teaspoon dried thyme)
- Salt and pepper (to taste)
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1/4 teaspoon ground nutmeg
- Salt and pepper (to taste)
Assembly
- 12 lasagna noodles (cooked according to package instructions)
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat Oven and Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and chopped sage. Spread evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and lightly caramelized.
- Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan, egg, chopped thyme, and salt and pepper to taste. Mix until smooth and set aside to let the flavors meld.
- Make Béchamel Sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in the milk while whisking to prevent lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency. Season with nutmeg, salt, and pepper, then remove from heat.
- Assemble Lasagna: Preheat the oven to 375°F (190°C). Grease a baking dish lightly. Start with a layer of béchamel sauce on the bottom, then arrange a layer of cooked lasagna noodles. Spread a portion of the ricotta mixture over the noodles, top with roasted butternut squash, and then add more béchamel sauce. Repeat the layering process until all ingredients are used, finishing with a top layer of béchamel sauce and a generous sprinkling of shredded mozzarella cheese.
- Bake Covered: Cover the lasagna with aluminum foil and bake for 25 minutes. The cover helps the lasagna cook evenly and keeps the moisture inside.
- Bake Uncovered and Brown: Remove the foil and bake for an additional 15-20 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for about 10 minutes after baking to set for easier slicing. Garnish with fresh sage leaves if desired before serving to enhance both flavor and presentation.
Notes
- Use fresh herbs if possible for better flavor, but dried herbs work as well.
- Feel free to substitute part of the milk with cream for a richer béchamel sauce.
- To save time, use no-boil lasagna noodles, but make sure to adjust layering slightly with extra sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered with foil to maintain moisture.
- For a vegan version, replace ricotta and cheeses with plant-based alternatives and use a non-dairy milk for the béchamel sauce.
