Roasted Butternut Squash Lasagna
Seasonal butternut squash, layered with a creamy béchamel sauce, spinach, and lasagna noodles, all come together to create beautiful layers in this vegetable-focused lasagna.
Fall is always one of the busiest times of the year. Maximus has started school, football practices, and on Sunday’s football games. Today I want to share with you one of my favorite-go-to fall dishes to make that can feed a crowd. What is great is that you can preassemble it and refrigerate until you are ready to pop it in the oven. This dish is great for entertaining because it keeps you from having to spend time in the kitchen so you can visit with your guests.
Meal Information
Prep Time: 30 Minutes
Cook time: 1 hour 30 Minutes
Total Time: 2 Hours
The ingredients:
- Butternut squash (1 medium squash)
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 6 tablespoons Vermont Creamery Cultured Butter
- 3 cloves garlic, minced or grated
- 12 fresh sage leaves
- 2 sprigs fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups whole milk / or almond milk
- 2 cups low sodium chicken or vegetable broth
- 1/4 teaspoon fresh grated nutmeg
- 1 cup shredded gouda or fontina cheese
- 2 cups skim milk ricotta
- 2 cups shredded provolone
- 2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach
- 1 box whole wheat lasagna noodles (cooked to package instructions)
- 3 ounces thinly sliced prosciutto, torn
Instructions
1. Preheat oven to 425 degrees F. Lightly butter a 11×13 inch baking dish. Put Squash In Pan and poke with 5-6 holes. Roast 60-80 minutes. When done cut lengthwise and use spoon to scoop out seeds and stringy flesh around them. Peel off the peel and then use the remaining flesh.
2. Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese. Stir until the cheese is melted. Remove from the heat.
3. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta and add the drained and squeezed spinach. Season with salt and pepper.
4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used…don’t stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary.
Notes
To Make Ahead: Prepare the lasagna through step 5, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed.
Enjoy
