Butternut Squash Lasagna Recipe

Name: Butternut Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds cubed butternut squash; 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 6 tablespoons unsalted butter; 1 medium onion, chopped; 5 garlic cloves, minced; 6 tablespoons all-purpose flour; 6 cups whole milk; 12 no-boil lasagna noodles; 1 1/2 cups cheddar cheese

Servings: persons

2 1/2 pounds cubed butternut squash
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 tablespoons unsalted butter
1 medium onion, chopped
5 garlic cloves, minced
6 tablespoons all-purpose flour
6 cups whole milk
12 no-boil lasagna noodles
1 1/2 cups cheddar cheese

1
Preheat the oven to 400F.
2
While the squash roasts, make the sauce.
3
In a large heavy pot, heat the butter over medium high heat until hot.
4
Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes.
5
Stir in the flour and cook, stirring, 1 minute.
6
Whisk in the milk and bring to a boil, whisking.
7
Boil 5 minutes, then remove from the heat.
8
Season the sauce with salt and pepper to taste.
9
In a 3-to 31/2-quart lasagna dish spread 1 cup of the sauce over the bottom.
10
Place 3 lasagna noodles evenly over the sauce, leaving even space between the noodles.
11
Top the noodle layer evenly with a layer of sauce, then place another 3 noodles on top.
12
Spread an even layer of sauce over the noodles, then spread half the squash over the sauce.
13
Top with another layer of 3 noodles, then sauce and the remaining squash, then the remaining 3 noodles and sauce.
14
Top with the cheddar cheese.
15
Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes.
16
Uncover the dish and continue to bake until the cheese is golden in places, about 30 minutes more.
17
Let the lasagna stand 10 minutes before serving.

4033

kcal

Calories

285

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds cubed butternut squash, 2 tablespoons extra-virgin olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Butternut Squash Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Lasagna

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