Butternut Squash Lasagna

Savor the comforting flavors of autumn with this decadent Butternut Squash Lasagna. Featuring layers of creamy roasted butternut squash puree, velvety ricotta cheese, and a rich homemade béchamel sauce, this vegetarian twist on a classic lasagna is infused with the earthy aroma of fresh rosemary and a hint of nutmeg. Perfectly balanced between sweet and savory, each bite is accented by melty mozzarella and a crisp, golden topping. Ideal for cozy family dinners or holiday gatherings, this dish is as visually stunning as it is delicious, with its vibrant orange squash juxtaposed against tender lasagna noodles. Plus, it’s easily customizable for meal prep or to fit any seasonal occasion. Your table won’t be complete without this irresistible butternut squash masterpiece!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 pounds Butternut squash
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Fresh rosemary
• 2 cups Ricotta cheese
• 3 cups Mozzarella cheese, shredded
• 1 cup Grated Parmesan cheese
• 1 large Egg
• 12 sheets Lasagna noodles
• 1.5 cups Milk
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 0.25 teaspoons Nutmeg

Directions

Step 1

Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.

Step 2

Toss the squash with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and fresh rosemary. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender. Let cool slightly, then mash into a chunky puree.

Step 3

In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, the egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.

Step 4

Prepare the white sauce (béchamel) by melting the butter in a saucepan. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk and cook until thickened, about 4-5 minutes. Stir in nutmeg and season with a pinch of salt and pepper.

Step 5

Cook the lasagna noodles according to the package instructions. Drain and lay flat on a clean kitchen towel to prevent sticking.

Step 6

Reduce oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of béchamel sauce at the bottom.

Step 7

Layer 3-4 lasagna noodles over the sauce, followed by a layer of butternut squash puree, a layer of ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with lasagna noodles topped with béchamel and remaining mozzarella.

Step 8

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.

Step 9

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	3031 grams (3031.0g)

Amount per serving	% Daily Value*
Calories	5887

Total Fat 253.00g	324%
Saturated Fat 123.60g	618%
Polyunsaturated Fat 7.20g
Cholesterol 997mg	332%
Sodium 9199mg	400%
Total Carbohydrate 678.20g	247%
Dietary Fiber 54.40g	194%
Total Sugars 67.40g
Protein 273.50g	547%

Vitamin D 222IU	1108%
Calcium 6299mg	485%
Iron 36mg	200%
Potassium 5221mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 18.0%

Carbs: 44.6%