Description
A comforting and flavorful Roasted Butternut Squash Lasagna combining tender roasted squash with a creamy rosemary and sage-infused sauce, layered between no-boil lasagna sheets and topped with whipped cream and Parmesan for a rich, satisfying vegetarian meal.
Ingredients
Scale
Roasted Butternut Squash
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups cubed)
- 3 tablespoons grapeseed or olive oil
- 1/2 teaspoon salt
Sauce
- 4 cups milk, 2% or whole
- A few sprigs fresh rosemary and sage
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Salt and pepper, to taste
Lasagna Assembly
- Nine 7– by 3 1/2-inch sheets dry no-boil lasagna pasta (such as Barilla brand)
- 1 1/3 cups freshly grated Parmesan, divided
- 1 cup heavy cream
- 1/2 teaspoon salt (for cream)
Instructions
- Roast the Butternut Squash: Preheat your oven to 450°F. Spread the diced squash on one extra-large or two standard sheet pans. Toss with 2 tablespoons of oil if using one large pan, or 1 tablespoon of oil per smaller pan. Season with salt and mix well to coat. Roast for about 30 minutes, tossing halfway through, until the squash is tender and starting to turn golden.
- Prepare Infused Milk: While the squash roasts, gently bring the milk to a simmer in a saucepan with rosemary and sage sprigs. Allow it to heat on low for 10 minutes to infuse flavors, then strain through a sieve into a large pitcher or measuring cup to remove herbs.
- Make the Sauce: In a large heavy saucepan, melt butter over moderately low heat. Add minced garlic and cook until softened. Stir in flour to make a roux, cooking for about 3 minutes while stirring. Remove from heat and whisk in the infused milk slowly until smooth. Return to heat and simmer, whisking frequently, for about 10 minutes until thickened. Stir in the roasted squash and season with salt and pepper to taste. The sauce can be made up to 3 days ahead and covered tightly with plastic wrap.
- Prepare Baking Dish and Noodles: Reduce oven temperature to 375°F and butter a 9×13-inch baking dish. If desired, soak the no-boil noodles briefly in hot water (boiled in a kettle or pot) to help expansion during baking.
- Assemble the Lasagna: Pour 1 cup of the sauce into the baking dish, spreading to cover bottom partially. Layer 3 noodles over the sauce without overlapping. Soak the next 3 noodles and place on top of the first layer. Spread half of the remaining sauce (about 2 cups) over these noodles and sprinkle with 1/2 cup Parmesan. Add another layer of 3 noodles, soaked as before, then spread the remaining sauce and top with 1/2 cup Parmesan. Finish with the final layer of noodles.
- Top with Cream and Parmesan: Beat heavy cream with 1/2 teaspoon salt until soft peaks form using an electric mixer or by hand. Spread the whipped cream evenly over the final pasta layer, making sure the pasta is completely covered. Sprinkle the remaining 1/3 cup Parmesan evenly over the cream.
- Bake the Lasagna: Cover tightly with foil, tenting slightly to avoid touching the top. Bake in the middle rack of the oven for 30 minutes. Remove the foil and bake for an additional 10 to 20 minutes, or until the top is bubbling and golden brown.
- Rest and Serve: Let the lasagna stand for 5 minutes after baking to set. Cut into portions and serve warm.
Notes
- The sauce can be prepared up to 3 days in advance and refrigerated, covered tightly with plastic wrap.
- Soaking no-boil noodles briefly in hot water before assembling helps prevent dryness and improves texture if your brand is prone to under-expanding.
- Use fresh herbs for best flavor infusion in the milk, but dried rosemary and sage can be substituted, adjusting quantity accordingly.
- Make sure to tent the foil while baking to avoid adhering to the cream topping.
- Allowing the lasagna to rest after baking helps in easier slicing and better flavor melding.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
