This Butternut Squash Lasagna is so flavorful and a family favorite around the holidays. Layers of pasta, roasted squash filling and a simple pecorino béchamel sauce.
*Post, photos & recipe updated 12/7/21
I don’t know about you but I am super excited for the holiday season! Each year for Christmas Day I am put in charge of making a meatless, non seafood dish and this Butternut Squash Lasagna is one of my go to recipes. There are several steps to it but its really so good and worth the time! A great thing- besides its deliciousness- is that you can assemble this the day before and bake off the day of.
I absolutely LOVE lasagna. From the classic, to a bolognese version or a veggie lasagna with zucchini, spinach and roasted tomatoes… all so delicious! This Butternut Squash Lasagna is definitely a favorite for the colder months and elegant enough to serve for the holidays. You’ve got a few components- the lasagna noodles, the roasted butternut squash/cheese filling and the cheesy béchamel sauce.
If you’ve never broken down a butternut squash I know it can seem difficult. Let me walk you through it. While the squash is a very hard vegetable, the skin is very thin. I use a potato peeler to remove the skin the simply use the natural curve of the squash to cut it in half as pictured above.
From there You’ll make slices down the halves. Next into long sticks so you can easily get a nice medium dice of the squash. You’ll take the diced squash and place onto a parchment lined baking sheet. Toss with a drizzle of olive oil, salt, pepper and cinnamon. I know, I know you may be thinking why are you adding cinnamon to a story dish? Just trust me, its subtle and a perfect flavor combo with the squash. Roast for about 30 minutes or until fork tender.
While the squash is roasted you can make the next component- the sauce. It starts out with a basic roux- equal parts butter and flour. You’ll start by adding butter to a pot with finely chopped garlic. once melted and fragrant you’ll whisk in the flour. Once that is combined and cooked for a minute you’ll slowly whisk in the warmed milk, continuously whisking to prevent lumps. Allow the sauce to simmer until thickened and coating the back of a spoon.
Season with salt and pepper and add in the pecorino cheese. Set aside. See, not vey difficult at all and honestly this sauce simply tossed with some spaghetti is luscious!
Allow the squash to cool then either in batches in a food processor or with a potato ricer, process the squash until smooth. I used a potato ricer here to get a nice evenly smooth consistency. Stir together the ricotta, mozzarella, egg and squash. Filling done!
Time to assemble! Start with a thin layer of the sauce on the bottom of the pan topped with a layer of al dente lasagna noodles, a layer of the squash filling and then sauce. Continue on until you reach the top of your lasagna baking pan. When I get to the top I like to finish with a layer of sauce and a hardy sprinkling of grated pecorino. Bake for about 40-45 minutes until bubbly and slightly browned at the pasta edges. Sprinkle with fresh parsley. Allow to rest before cutting into it.
Butternut Squash Lasagna
Author: Angela LeMoine
- 1 large butternut squash
- 1 Tbsp cinnamon
- ½ tsp freshly grated nutmeg (optional)
- about 1½ lbs dry lasagna noodles, cooked to al dente and tossed lightly in olive oil
- 8 Tbsp unsalted butter
- 4 cloves garlic, finely chopped
- 8 Tbsp flour
- 1 Qt whole milk, slightly warmed
- ½ cup grated pecorino romano
- 15 oz ricotta
- 1 egg
- 8 oz (2 cups) shredded mozzarella
- olive oil
- salt and pepper
- Preheat your oven to 375 degrees.
- Using a potato peeler go ahead and peel off the skin. Cut the squash in half where the squash curves. Standing up each piece cut into ~1/2 inch slices. Remove and discard the seeds. Cut each slice into long sticks then dice.
- Place the squash onto a lined baking sheet. Toss with the salt, cinnamon, nutmeg (optional) and enough olive oil to coat. Cook for about 30 minutes or until fork tender and lightly browned.
- While the squash is roasting you can make the sauce. In a medium saucepan, over medium heat, add in the butter and garlic. Once melted and the garlic is fragrant go ahead and whisk in the flour. Continue whisking and allow to cook for a minute.
- Add in the slightly warmed milk and continue to whisk to prevent any lumps. Continue to cook, stirring occasionally until thick enough to coat a spoon. Add in the grated cheese and stir to combine. Season with salt and pepper.
- Using either a food processor or potato ricer, in batches, process the cooled squash to a smooth consistency.
- In a bowl combine the pureed butternut squash, the ricotta, shredded mozzarella and egg.
- Your components are all set so lets assemble. Using a 9x13 lasagna pan start with a layer of sauce, topped with a layer of lasagna noodles, a layer of butternut squash filling and then sauce. Continue this layering until you've reached the top.
- I finish with a layer of pasta topped with sauce and a good sprinkling of grated pecorino. Bake for 40-45 minutes until bubbly and the pasta edges are lightly golden.
- Allow the lasagna to rest for about 15 minutes before cutting.