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Butternut Squash Lasagna

A comforting vegetarian lasagna layered with sweet roasted butternut squash, creamy Havarti cheese, and a rich béchamel sauce, perfect for chilly evenings.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 696
Ingredients Method Notes

Ingredients
  

For the Béchamel Sauce
  • 6 Tbsp butter
  • 1/2 cup flour
  • 4 cups 2% milk
  • Fresh grating of nutmeg
  • Salt and pepper to taste
For the Lasagna
  • 1 large butternut squash Choose a heavy squash with firm skin.
  • Cooking spray
  • 10 leaves sage Fresh sage leaves, can substitute with thyme.
  • 1 Tbsp butter For pureeing the squash.
  • Salt and pepper to taste
  • 6 large sheets fresh lasagna Or enough dried noodles for three layers.
  • 30 slices Havarti cheese Can substitute with fontina or mozzarella.
  • 1/2 cup Parmesan cheese Can substitute with Pecorino Romano.

Method
 

Roast the Squash and Sage
  1. Preheat the oven to 350°F. Halve the squash lengthwise and scoop out the seeds.
  2. Spray the cut sides with cooking spray, then place the halves cut-side down on a rimmed baking sheet lined with foil.
  3. Roast for 35 to 50 minutes, until tender. Spray the sage leaves and bake them for 3 to 4 minutes until fragrant.
  4. Let both cool enough to handle.
Make the Béchamel Sauce
  1. Melt the butter in a saucepan over medium-low heat.
  2. Whisk in the flour and cook for about 2 minutes, whisking often.
  3. Slowly pour in the milk while whisking to keep the sauce smooth. Bring to a gentle simmer, whisking until it thickens.
  4. Add nutmeg, salt, and pepper to taste, then set aside.
Puree the Squash
  1. Scoop the roasted squash flesh into a food processor with butter, salt, pepper, and sage leaves.
  2. Process until smooth. Adjust seasoning if needed. Alternatively, mash with a fork.
Build the Lasagna Layers
  1. Spread a thin layer of béchamel over the bottom of a 9-by-13-inch baking dish.
  2. Add pasta, squash puree, and a layer of Havarti. Spread béchamel over the cheese.
  3. Repeat layers two more times. Finish with béchamel and sprinkle Parmesan on top.
Bake Until Golden
  1. Bake at 350°F for 35 to 45 minutes until heated through and browned on top.
  2. Let the lasagna rest for several minutes before cutting into servings.

Notes

Let the lasagna cool before storing. Serve with a crisp salad, roasted vegetables, or garlic bread. Freeze portions for up to 2 to 3 months.