Description
A comforting and flavorful Butternut Squash and Sage Lasagna that layers roasted butternut squash with creamy ricotta and fragrant sage, all baked in a rich white sauce and topped with melted mozzarella cheese. Perfect for a hearty vegetarian dinner that combines autumnal flavors with classic Italian comfort.
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)
White Sauce (Béchamel)
- 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, black pepper, nutmeg, and chopped sage. Spread evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, fresh thyme, salt, and pepper. Mix well to create a creamy and flavorful ricotta filling. Set aside.
- Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens. Season with ground nutmeg, salt, and pepper to taste.
- Preheat Oven for Baking: Reduce oven temperature to 375°F (190°C). Grease a baking dish to prepare for the lasagna assembly.
- Assemble Lasagna Layers: Begin by spreading a thin layer of white sauce on the bottom of the baking dish. Layer cooked lasagna noodles over the sauce, then spread a layer of ricotta mixture. Add a layer of roasted butternut squash followed by more white sauce. Repeat these layers until all ingredients are used, finishing with a top layer of white sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake Lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with fresh sage leaves if desired before slicing and serving.
Notes
- Ensure lasagna noodles are cooked al dente before assembling to prevent over-soft noodles in the finished dish.
- You can use dried sage and thyme if fresh herbs are not available; adjust quantities as indicated.
- The white sauce (béchamel) must be whisked constantly to avoid lumps and achieve a smooth texture.
- For a richer flavor, whole milk is recommended for the white sauce, but 2% milk will work fine as well.
- Letting the lasagna rest before serving helps the layers set for cleaner slicing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
