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!
Total Time
1hr 20min
0.0
0 Ratings
Author: Fine Foods Blog
Servings:
8
Ingredients
•
12
No-Boil Lasagna Noodles
•
2
cans
(15 oz)
Butternut Squash
•
4
Tbsp
Butter
•
4
Tbsp
All-Purpose Flour
•
3 1/2
cups
Whole Milk
•
1
Tbsp
Finely Chopped
Fresh Sage
•
1
pinch
Ground Nutmeg
•
2
cups
Grated
Mozzarella Cheese
•
1 1/2
cups
Grated
Fontina Cheese
•
1/2
cup
Grated
Parmesan Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
•
8
Sage Leaves
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish and set aside.
2.
Empty the Butternut Squash (2 cans) into a mixing bowl and season with Salt (to taste) and Ground Black Pepper (to taste).
3.
Mix together the Mozzarella Cheese (2 cups) and Fontina Cheese (1 1/2 cups). Keep the parmesan separate.
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.
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).
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.
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.
8.
Cover with foil and bake for about 45 minutes, until lasagna is bubbling and cheese is melted.
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.
10.
Remove foil, top with the Parmesan Cheese (1/2 cup) and bake for about 15 minutes until the cheese is golden brown.
11.
Remove from the oven and allow to stand 15 minutes before serving. Top with the sage leaves and serve.
Nutrition Per Serving
CALORIES
519
FAT
25.7 g
PROTEIN
22.6 g
CARBS
53.1 g
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