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SideChef
Recipes
American
Butternut Squash Lasagna

13 INGREDIENTS • 11 STEPS • 1HR 20MINS

Butternut Squash Lasagna

Recipe
This vegetarian Butternut Squash Lasagna recipe is easy, hearty, and full of fall flavors! If you don't like how tedious peeling butternut squash could be, don't you worry. No-boil lasagna noodles and canned butternut squash means easy to prep! You can make it the day before then bake it, or cook it up and pop it in the freezer on a lazy day!
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This vegetarian Butternut Squash Lasagna recipe is easy, hearty, and full of fall flavors! If you don't like how tedious peeling butternut squash could be, don't you worry. No-boil lasagna noodles and canned butternut squash means easy to prep! You can make it the day before then bake it, or cook it up and pop it in the freezer on a lazy day!
author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

1HR 20MINS

Total Time

$1.35

Cost Per Serving

Ingredients

Servings
8
us / metric
No-Boil Lasagna Noodles
12
No-Boil Lasagna Noodles
Butternut Squash
2 cans
(15 oz)
Butternut Squash
Butter
4 Tbsp
Butter
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Whole Milk
3 1/2 cups
Whole Milk
Fresh Sage
1 Tbsp
Finely Chopped Fresh Sage
Ground Nutmeg
1 pinch
Ground Nutmeg
Mozzarella Cheese
2 cups
Grated Mozzarella Cheese
Fontina Cheese
1 1/2 cups
Grated Fontina Cheese
Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Sage Leaves
8
Sage Leaves
to fry for garnish

Nutrition Per Serving

VIEW ALL
Calories
519
Fat
25.7 g
Protein
22.6 g
Carbs
53.1 g
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish and set aside.
step 2
Empty the Butternut Squash (2 cans) into a mixing bowl and season with Salt (to taste) and Ground Black Pepper (to taste).
step 2 Empty the Butternut Squash (2 cans) into a mixing bowl and season with Salt (to taste) and Ground Black Pepper (to taste).
step 3
Mix together the Mozzarella Cheese (2 cups) and Fontina Cheese (1 1/2 cups). Keep the parmesan separate.
step 3 Mix together the Mozzarella Cheese (2 cups) and Fontina Cheese (1 1/2 cups). Keep the parmesan separate.
step 4
Make the bechamel sauce. In a large skillet, melt the Butter (4 Tbsp) over medium heat. Add the All-Purpose Flour (4 Tbsp) and mix together for about one minute.
step 5
Gradually whisk in the Whole Milk (3 1/2 cups) so no lumps remain. Bring to a boil, then simmer for about 5 minutes until the mixture thickens and will coat the back of a spoon. Whisk in the Ground Nutmeg (1 pinch) and Fresh Sage (1 Tbsp), then season with Salt (to taste) and Ground Black Pepper (to taste).
step 5 Gradually whisk in the Whole Milk (3 1/2 cups) so no lumps remain. Bring to a boil, then simmer for about 5 minutes until the mixture thickens and will coat the back of a spoon. Whisk in the Ground Nutmeg (1 pinch) and Fresh Sage (1 Tbsp), then season with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Add 3/4 cup of the milk mixture to the bottom of the baking dish. Place 3 of the No-Boil Lasagna Noodles (12) on top of the sauce. Spread 1/3 of the butternut squash on top of the noodles. Top with 1/2 cup of the mozz/fontina cheese mixture. Drizzle with 1/2 cup of the bechamel sauce.
step 6 Add 3/4 cup of the milk mixture to the bottom of the baking dish. Place 3 of the No-Boil Lasagna Noodles (12) on top of the sauce. Spread 1/3 of the butternut squash on top of the noodles. Top with 1/2 cup of the mozz/fontina cheese mixture. Drizzle with 1/2 cup of the bechamel sauce.
step 7
Repeat the layers in this way using the same measurements: noodles, squash, cheese, bechamel, noodles, squash, cheese, bechamel. Add the final three noodles, then top with all remaining bechamel sauce and all remaining mozzarella/fontina mixture.
step 7 Repeat the layers in this way using the same measurements: noodles, squash, cheese, bechamel, noodles, squash, cheese, bechamel. Add the final three noodles, then top with all remaining bechamel sauce and all remaining mozzarella/fontina mixture.
step 8
Cover with foil and bake for about 45 minutes, until lasagna is bubbling and cheese is melted.
step 9
While the lasagna is baking, heat a splash (around 1 tablespoon) of Olive Oil in a small skillet over medium heat. Fry Sage Leaves (8) until they curl slightly and are fragrant, about 30 seconds. Allow to drain on a dry paper towel.
step 10
Remove foil, top with the Parmesan Cheese (1/2 cup) and bake for about 15 minutes until the cheese is golden brown.
step 11
Remove from the oven and allow to stand 15 minutes before serving. Top with the sage leaves and serve.
step 11 Remove from the oven and allow to stand 15 minutes before serving. Top with the sage leaves and serve.

Tags

American
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Vegetables
Thanksgiving
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