Roasted Butternut Squash Lasanga Recipe

Name: Roasted Butternut Squash Lasanga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs butternut squash, peeled and diced; 3 tablespoons vegetable oil; ⅛ teaspoon sea salt; ¼ cup unsalted butter; 2 tablespoons unsalted butter; 1 large onion, diced; 1 lb sliced portabella mushroom; 1 lb ground Italian sausage; 4 cups milk; 2 tablespoons dried rosemary; 1 tablespoon minced garlic; 4 tablespoons flour; 9 lasagna noodles, uncooked; ¾ cup grated gruyere cheese; ¾ cup fresh grated parmesan cheese; 1 cup heavy cream; ½ teaspoon salt

Servings: persons

3 lbs butternut squash, peeled and diced
3 tablespoons vegetable oil
⅛ teaspoon sea salt
¼ cup unsalted butter
2 tablespoons unsalted butter
1 large onion, diced
1 lb sliced portabella mushroom
1 lb ground Italian sausage
4 cups milk
2 tablespoons dried rosemary
1 tablespoon minced garlic
4 tablespoons flour
9 lasagna noodles, uncooked
¾ cup grated gruyere cheese
¾ cup fresh grated parmesan cheese
1 cup heavy cream
½ teaspoon salt

1
preheat oven to 450 and oil 2 large baking pans.
2
in a large bowl toss the squash with oil until well coated and spread in a single layer in the pans.
3
roast the squash for ten minutes.
4
stir and season with salt.
5
roast another 15 minutes or until tender and turning golden.
6
preheat a skillet over medium heat and add the two tablespoons butter.
7
add the onions ans saute.
8
when onions begin to soften add the mushrooms and saute another 5 minutes.
9
remove mixture and place in a bowl.
10
brown the sauage in the skillet.
11
drain and combine with mushroom mixture.
12
in a saucepan, bring the milk to a simmer with the rosemary.
13
heat on low heat for ten minutes and strain into a measuring cup.
14
in a large saucepan heat the 1/4 cup butter and hea over low heat.
15
add the garlic and heat until softened.
16
stir in the flour to make a roux and keep stirring for 3 minutes.
17
remove pan from heat and gradually mix in milk.
18
return to pan and simmer 10 minutes whisking occasionally until sauce gets thick.
19
season with desired amount of salt and pepper.
20
sti in the squash.
21
pour 1 cup of the sauce into baking dish and cover with 3 lasanga noodles making sure they dont touch.
22
spread remaining sauce over pasta and layer 1/2 the sausage mixture.
23
add not quite half the cheese mixture and add three more noodles.
24
create one more layer in the same order.
25
beat heavy cream with salt until forms a soft peak.
26
spread over top layer of pasta sprinkling with remaining cheese.
27
cover tightly with foil, tenting it slightly bake for 40 minutes.

4151

kcal

Calories

350

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 lbs butternut squash, peeled and diced, 3 tablespoons vegetable oil, ⅛ teaspoon sea salt, ¼ cup unsalted butter, and more.

Yes, Roasted Butternut Squash Lasanga falls under the Vegetarian 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.

That's it — enjoy your meal!

Roasted Butternut Squash Lasanga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions