- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
A delicious vegetarian lasagne that meat eaters will love. Enjoy with a side salad or garlic bread.
141 people made this
- 1.35kg butternut squash, halved and seeded
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 50g unsalted butter
- 2 tablespoons finely chopped garlic
- 4 tablespoons plain flour
- 1 litre milk
- salt and ground black pepper to taste
- 250ml double cream
- 9 lasagne sheets
- 100g finely grated Parmesan cheese
MethodPrep:30min ›Cook:1hr40min ›Extra time:5min resting › Ready in:2hr15min
- Preheat an oven to 230 C / Gas 8. Grease a baking tray.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large frying pan over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 190 C / Gas 5. Grease a 23x33cm or similar sized baking dish.
- Beat the double cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
- Pour 250g the butternut sauce into the baking dish and place 3 lasagne sheets on top in a single layer. Spread half of the remaining sauce over the lasagne sheets and sprinkle with 40g of Parmesan cheese. Place another layer of lasagne sheets and spread the remaining sauce on top and sprinkle with 40g of Parmesan cheese. Place the final layer of lasagne sheets on top. Spread the whipped cream over the final layer of lasagne sheets making sure the pasta is completely covered. Sprinkle with the remaining 20g of Parmesan. Cover baking dish tightly with foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(177)
Reviews in English (141)
WOW!!! So tasty...I changed the regular milk for Soya and the double cream for blended Tofu and used coconut oil instead of butter but otherwise kept to your original recipe. Very easy and delicious. Made half quantity and have frozen 5 portions for later use. Thanks for a great tasty veggie lasagne, Mmmmmmmmmmmmmmm...-13 Jan 2018
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there said this was their favorite. Here's what I did different: I used 12 noodles instead of 9 and dipped them in boiling water as some of the reviews said the noodles were too hard after baking. I also added more flour since my sauce was not thickening (about 2 tablespoons more). I also added one large sauteed onion to the garlic mix. This dish was beyond good and I'll be making it again and again. I was a little nervous about the heavy cream on top but it was great. I baked the lasagna for about 45 min total and then let it sit for a cpouple of hours (to be timed with dinner) and then warmed it up in the over before serving. BRAVO BRAVO BRAVO!!!!! UPDATE: Made this again. I used a Vidallia onion. It worked wonderfully. For the topping I used half and half and just stired some salt into it (didn't have a mixer where I was baking). You don't lose any bit of flavor with that sub.-16 Nov 2009
This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.-20 Sep 2009
- 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 stick unsalted butter, cut into pieces
- 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
- 1/2 cup finely crushed amaretti cookies, plus more if needed
- 1/4 cup finely chopped fresh sage, plus more if needed
- 1/4 teaspoon freshly grated nutmeg, plus more if needed
- 6 tablespoons unsalted butter, cut into pieces
- 1/4 cup plus 2 tablespoons all-purpose flour
- 6 cups whole milk
- Coarse salt
- 1/4 teaspoon freshly grated nutmeg
- Homemade Pasta for Roasted Butternut Squash Lasagna
Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.
Roast the squash and garlic
- Position a rack in the center of the oven and heat the oven to 425°F.
- Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely.
- Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
- Reduce the oven temperature to 350°F.
Make a goat cheese and sage sauce
- Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.
Season the breadcrumbs
- Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.
Assemble and bake the lasagne
- Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.
Make Ahead Tips
You can make the roasted squash mixture up to 1 day ahead of assembling the lasagne.
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.
Add to List
HOW TO ASSEMBLE:
- Layer it like you would a regular lasagna starting with either spraying the bottom of the pan or coating it with a little butternut squash puree.
- Lay down 3 noodles and spread the butternut puree on top, nice and thick.
- Next layer on the spinach and ricotta mixture.
- Finish with a little mozzarella cheese.
- Repeat this 3 more times finishing with mozzarella cheese and sprinkle some parmesan on top too.
- Cover it and bake for about 30 minutes. Then taking the cover off and broiling it for a few minutes to get the cheese nice and bubbly golden hot.
If you like butternut squash I really think you won&rsquot be disappointed by giving this a try. The flavors in this lasagna are nothing short of magical.
- 2 pounds peeled butternut squash
- 1 large sweet onion, chopped
- ¼ cup melted Gay Lea Butter, divided
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups Nordica 1% Cottage Cheese
- ¾ cup milk
- ¾ cup sodium-reduced chicken broth
- 1 ¼ cups crumbled Gorgonzola cheese
- 9 ounces fresh lasagna noodles
- 1 ½ cups fresh breadcrumbs
- ½ cup chopped walnuts
- ¼ cup chopped fresh parsley leaves
Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly combine with the cottage cheese, milk, broth and Gorgonzola.
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.
Substitute the chicken broth with vegetable broth for a vegetarian friendly entree.
What is in Butternut Squash Lasagna
- Bake the squash: First I cut the butternut squash in half and scooped out the seeds. I set it cut-side down on a sheet pan lined with non-stick foil. You can also use parchment. then just bake the squash until it is tender. It can take up to an hour depending on the size and age of your squash.
- Make Butternut Squash puree: Let the squash cool on the pan until it is cool enough to handle. Sometimes, especially if the squash cools a lot and contracts, the skin will pull right off. So easy! Then just throw the squash into the food processor with salt and nutmeg and puree it. If you don&rsquot have a food processor, no worries, you can mash it by hand. It won&rsquot be as silky smooth, but still quite good. You can make this squash several days in advance or you can even freeze it if you like.
- Caramelized Onions: At some point while you are prepping the squash, think about caramelizing the onions as well. Low and slow is the way to go when making caramelized onions. Basically you want to cook the onions until they are completely soft and then allow the sugars to darken. My stove in my studio is really hot, and so I have to have it set at medium-low and splash in some water too, to keep it from burning. Keeping the lid on helps them not darken too much too early because it traps the moisture in the pot which keeps the temperature down.
- Set Up Mis En Place: Next you&rsquoll want to gather up the other components of the lasagna: the ricotta mixture and the tomato mixture. Both are super simple (just measure and stir.) I used a large can of crushed tomatoes, to which I added in freshly chopped basil (makes all the difference in flavor), salt and pepper. This is so much easier than making a tomato sauce on the stove top- and since we already have caramelized onions in the dish, the flavor will be just as good.
- Mix ricotta cheese: Ricotta cheese is a fresh cheese (meaning it isn&rsquot aged) so it is high in moisture. I add some egg to it to help it hold together as the lasagna bakes. You can use part-skim ricotta or whole milk ricotta cheese. (Note: the nutrition info below is based on part-skim ricotta.)
- Cheddar Cheese: Usually lasagna has mozzarella cheese, but I wanted the flavor of Sharp Vermont Cheddar Cheese in this butternut squash lasagna to help balance the sweet squash. I love the tangy sharp flavor it adds. When you are looking for cheddar for your lasagna, look for &ldquoextra sharp&rdquo or &ldquosharp.&rdquo
- No Boil Lasagna Noodles: Because this lasagna has so much moisture in it from an entire butternut squash, there is no need to boil the noodles. Yay! I tested this with no-boil lasagna noodles and regular noodles, and both soften just fine.
- 1 butternut squash, peeled and cut into cubes (about 750g/1½lb prepared weight)
- 2 onions, peeled and cut into thin wedges
- 2-3 carrots, peeled and chopped
- 16 large sage leaves
- 2 tbsp olive oil
- 750ml milk
- 60g plain flour
- 60g butter
- Freshly grated nutmeg
- 200g mature Cheddar cheese, grated Salt and ground black pepper
- 200g frozen green beans, chopped into short lengths
- 250g pack dried lasagne or 300g pack fresh lasagne strips
- 60g Parmesan, grated
- You will also need
- 1.75 litre ovenproof dish
Set the oven to 230°C/450°F/Gas Mark 8. Spread the squash, onion, carrots and 8 sage leaves out in a large roasting tin. Drizzle with oil. Roast 30-40 mins.
For the sauce : pour the milk into a large jug, whisk in the flour, then add the butter. Microwave on High for 4 mins, stir, cook for another 4 mins, stir, then cook for 3-4 mins longer, until thick and smooth. Chop the rest of the sage and add to the sauce, along with the nutmeg and two-thirds of the Cheddar. Season. Thaw the beans in the microwave.
Spoon some sauce in the dish. Put in a few sheets of lasagne, then a third, or half, of the squash mixture (depending on shape of your dish), beans and a little more sauce. Continue with lasagne sheets, squash mixture and beans. End with a good layer of sauce. Sprinkle with the rest of the cheese. Set the oven to 200°C/400°F/Gas Mark 6. Bake the lasagne for 45-50 mins until golden and piping hot.
How to make roasted butternut squash lasagna
These are the steps to making butternut squash and spinach lasagna:
- Roast the butternut squash cubes. Add chopped shallot, garlic and thyme to the pan halfway through the bake time.
- Boil the lasagna noodles.
- Mash the butternut squash mixture. Stir in ricotta cheese and milk until the filling is creamy.
- In another bowl, stir together more ricotta, milk, an egg, shredded mozzarella cheese and chopped spinach.
- Layer the lasagna as directed in the recipe, in a 13-inch baking dish or other large baking dish.
- Cover the lasagna with foil and bake for 30 minutes at 375 degrees. Uncover and bake for 10-15 more minutes, until the cheese on top is melty and begins to brown and the filling is hot.
Instead of using a food processor to puree the cooked butternut squash, I mash it by hand with a potato masher in a large bowl. It only takes a minute and saves me the step of washing the food processor. If you want your squash to be really smooth, you can use a food processor.
For a quick and easy butternut squash lasagna recipe, there are a few shortcuts that you can take:
- You can buy chopped butternut squash so that you don’t have to peel and chop your own.
- Or, you can use canned butternut squash puree (or even use pumpkin puree!) instead of roasting your own squash.
- You may use pre-shredded mozzarella cheese.
- You may substitute 1 teaspoon of dried thyme for the fresh thyme. I do love the flavor that the fresh thyme adds to this lasagna, though!
- 3 pounds butternut squash, halved and seeded
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ cup unsalted butter
- 2 tablespoons minced garlic
- ¼ cup all-purpose flour
- 1 quart milk
- salt and ground black pepper to taste
- 1 cup heavy cream
- 9 no-cook lasagna noodles
- 1 ⅓ cups finely grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Roasted Butternut Squash Four Cheese Lasagna
Rich, warm layers of lightly sweet butternut squash, creamy ricotta, caramelized onions and vibrant greens nestled between sheets of tender pasta with zesty marinara and mozzarella on top.
Call this one serendipity. I bought a huge butternut squash at a farm stand and had to decide what to do with it all. I baked it last night by slicing it in half, removing the seeds, placing cut side down in a pan and baking at 350 until it was tender. It was a monster, and it took a bit over an hour. Then I peeled and mashed it. Searching for recipes that use squash I found several for butternut squash lasagna featuring a fat-laden creamy white sauce. I prefer lasagna to have marinara, so here’s my take on it.
I obviously didn’t spend much time making the picture pretty – if you could experience how good this smells you wouldn’t waste time making it pretty before devouring it either!