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Hey there, fellow food lovers!
Are you in the mood for something cozy and delicious? I’ve got the perfect recipe for you.
Today, I’m sharing my creamy and comforting butternut squash lasagna.
It’s packed with flavor, super comforting, and a great twist on a classic dish.
Perfect for family dinners or a cozy night in.
Trust me, you won’t want to miss this one! Let’s dive in!
Suggestions for Ingredient Substitution
For a lower-carb option, butternut squash can be replaced with cauliflower. Steam and mash the cauliflower to achieve a similar consistency. This substitution reduces the carbohydrate content while maintaining a creamy texture. Heavy cream can be substituted with coconut cream for a dairy-free alternative. Use the same amount of coconut cream, which provides a rich texture and subtle flavor that complements the dish. For a gluten-free version, replace the lasagna noodles with thinly sliced zucchini or eggplant. These vegetable alternatives create layers similar to traditional noodles while adding extra nutrients and reducing carbohydrates. Adjust cooking time as vegetable layers may cook faster than pasta.
| Preparation Time | 30-45 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 50-60 g
- Fat: 120-140 g
- Carbohydrates: 200-220 g
Ingredients
- 1 large butternut squash (about 2 quarts cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 cups milk
- Fresh rosemary (a few sprigs)
- Fresh sage (a few sprigs)
- 4 tablespoons butter
- 1 clove garlic (minced)
- 4 tablespoons flour
- 1 teaspoon salt (for seasoning)
- 1 cup heavy cream
- 1/2 teaspoon salt (for whipped cream)
- 3 no-boil lasagna noodles (plus additional for layering)
- 2 cups butternut squash béchamel mixture
- 1/2 cup grated parmesan cheese (plus additional for layering)
- 1/3 cup grated parmesan cheese (for topping)
- Butter (for greasing the pan)
Step 1: Prepare and Roast the Butternut Squash
Start by peeling the skin from one large butternut squash and slicing the flesh into small cubes.
You’ll need about two quarts of cubed butternut squash for the lasagna.
Transfer the cubed squash to a sheet pan, dress with 2 tablespoons of olive oil and 1 teaspoon of salt, and toss to combine.
Roast the squash in a preheated oven at 450°F (232°C) for about 30 minutes or until it is slightly caramelized.
Step 2: Make the Infused Milk
While the squash is roasting, bring 4 cups of milk to a very slight simmer in another pot.
Add a few sprigs of rosemary and sage to the milk to infuse it with flavor.
Allow the herbs to steep in the milk for about 10 minutes, then strain the milk to remove the herbs, keeping it warm.
Step 3: Prepare the Béchamel Sauce
In a new pot, melt 4 tablespoons of butter over low heat, then add 1 minced clove of garlic.
Stir in 4 tablespoons of flour to create a roux.
Slowly strain the warm, herb-infused milk over the butter-flour mixture, stirring continuously to avoid boiling over.
Continue to cook this mixture over low heat, stirring frequently for about 10 minutes until it thickens and coats the back of a spoon.
Taste the mixture for seasoning, adjust with salt if necessary, and then add the roasted butternut squash.
Stir to combine thoroughly.
Step 4: Prepare the Whipped Cream and Noodles
Beat 1 cup of heavy cream in a separate bowl until it forms soft peaks.
Add ½ teaspoon of salt and beat again until combined.
To soften the no-boil noodles, fill a small vessel with about an inch of hot water and dunk three noodles into the water until softened.
Set aside for assembly.
Step 5: Assemble the Lasagna
In a buttered 9 by 13-inch pan, spread about 1 cup of the butternut squash béchamel mixture on the bottom.
Place the softened noodles on top of the mixture.
Soften three more sheets of noodles and spread half of the remaining butternut squash béchamel mixture (about 2 cups) over the noodles.
Top with ½ cup of grated parmesan cheese.
Add another layer of softened noodles.
Continue by softening the final three sheets of noodles and spreading the remaining butternut squash béchamel mixture over the top.
Top with another ½ cup of grated parmesan cheese and then the final layer of softened noodles.
Finally, spread the salted whipped cream over the top and sprinkle with another ⅓ cup of grated parmesan cheese.
Step 6: Bake and Serve the Lasagna
Cover the pan with foil and transfer to a preheated oven at 375°F (190°C) for 30 minutes.
Remove the foil and return the pan to the oven for another 10 to 15 minutes, or until the lasagna is browned and bubbly to your liking.
Allow the lasagna to stand for 5 to 10 minutes before cutting it into portions and serving.
Enjoy your delicious homemade butternut squash lasagna!
