Butternut Squash Lasagna

Whenever I think of comfort food during the cool fall months, Butternut Squash Lasagna comes to mind. This dish warms my heart and fills my home with the comforting aroma of roasted squash and melted cheese. It’s a perfect blend of flavors that truly embodies the essence of autumn. I remember the first time I made it; the kitchen smelled amazing, and I couldn’t wait to share it with family and friends. The creamy béchamel sauce layered with the natural sweetness of butternut squash and the crunch of Amaretti cookies creates an unforgettable experience. Gather around with loved ones, and enjoy this cozy meal that feels like a warm hug on a plate.

What You’ll Need for Butternut Squash Lasagna

When preparing this dish, the ingredients you choose are essential to achieving that perfect balance of flavors. The main players in Butternut Squash Lasagna are, of course, the butternut squash and the béchamel sauce, which work together beautifully. The combination of roasted butternut squash, fresh basil, and a touch of Amaretti cookies creates a unique and delicious flavor profile that you won’t want to miss.

• 1 large butternut squash – washed, peeled, and cut into 1-inch cubes.
• 1 pinch of salt and pepper – to season the squash.
• 1 tablespoon olive oil – for roasting the squash.
• ¼ cup grated Parmesan cheese – adds nuttiness to the béchamel sauce.
• 1 tablespoon Amaretti cookies – crumbled for added sweetness and crunch.
• ¼ cup unsalted butter – base for the béchamel sauce.
• ¼ cup all-purpose flour – thickens the béchamel sauce.
• 3 cups milk – whole or low-fat for a creamy texture.
• ¼ teaspoon freshly grated nutmeg – enhances the flavor of the béchamel.
• 1 cup loose fresh basil leaves – adds freshness.
• ¼ cup fresh grated parmesan cheese – for layering in the lasagna.
• ¼ cup crumbled Amaretti cookies – divided for garnishing.
• ¼ teaspoon salt – for seasoning.
• 1 pinch black pepper – to taste.
• 1 cup grated mozzarella cheese – for that melty, gooey factor.
• ¼ cup fresh grated parmesan cheese – for topping.
• Fresh basil leaves – finely chopped for garnish.
• 1 box lasagna pasta – 12 sheets of fresh or no-boil lasagna pasta.

How to Cook Butternut Squash Lasagna

Cooking Butternut Squash Lasagna is an enjoyable process that fills your kitchen with wonderful aromas. Follow these steps closely to ensure every layer is perfect.

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange the butternut squash cubes on the baking tray. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the cubes to ensure they are evenly coated with the seasoning. Roast for about 30 minutes, or until tender and slightly caramelized. Remove the tray from the oven and allow the squash to cool.
3. In the meantime, prepare the béchamel sauce. In a medium pot over medium-high heat, melt the butter. Once melted, add the flour and whisk together for about one minute, creating a roux. Gradually add the milk in three portions while continually whisking to achieve a smooth consistency.
4. Allow the béchamel sauce to simmer on medium-low heat for about 8 minutes until it thickens. Stir occasionally to prevent lumps. After thickening, remove the sauce from the heat and stir in the freshly grated nutmeg.
5. When the sauce has cooled slightly, take one-third of it and blend it with the fresh basil leaves in a food processor until smooth. Combine this basil-infused sauce back with the remaining béchamel, creating a lovely green sauce.
6. Add the Parmesan cheese and two tablespoons of the crushed Amaretti cookies to the béchamel sauce and mix until well incorporated. Season with additional salt and pepper to taste, and set aside.
7. To prepare the filling, take the roasted butternut squash and puree it in a food processor with the remaining Parmesan cheese and the remaining Amaretti cookies until smooth. This will be the delicious filling for your lasagna.
8. Now it’s time to assemble the lasagna. Butter the bottom and sides of a 9”x13” baking dish. Ladle ¾ cup of the basil béchamel sauce at the bottom. Layer 2 to 3 sheets of lasagna (depending on the size) on top, ensuring the entire surface is covered.
9. Spread half of the butternut squash puree over the pasta evenly. Top this layer with a drizzle of béchamel, followed by a sprinkle of parmesan cheese, a handful of mozzarella cheese, and a few tablespoons of Amaretti cookies.
10. Repeat the layering process two more times, finishing with a final layer of béchamel sauce. Cover the dish with foil and bake in a preheated 375 degrees Fahrenheit oven for about 30 minutes.
11. After 30 minutes, remove the foil and add the remaining mozzarella cheese on top. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven, sprinkle with fresh basil, and allow to cool for 10 minutes before serving.

Substitutions and Tips

Making Butternut Squash Lasagna can be a fun and creative process. Here are some substitutions and tips to enhance your cooking experience.

• Storage: Store any leftovers in an airtight container in the fridge for up to a week.
• Freezing: You can freeze the uncooked lasagna for up to six months. Just cover it well with foil.
• Pairing: Serve with a side salad or garlic bread for a complete meal.
• Cheese Variations: Feel free to mix different cheeses in the layers for added flavor.
• Butternut Squash Alternatives: If you can’t find butternut squash, try using acorn squash or pumpkin for a similar taste.
• Herb Additions: Add other herbs like thyme or sage for a different flavor profile in the béchamel sauce.

Serving This Butternut Squash Lasagna

• Perfect for Gatherings: Butternut Squash Lasagna is a crowd-pleaser at family gatherings or dinner parties. Serve it hot straight from the oven for maximum enjoyment.
• Seasonal Delights: This dish is ideal for autumn evenings, celebrating the flavors of fall.
• Accompaniment: Pair with a crisp salad or steamed vegetables for a balanced meal.
• Leftover Love: Leftover lasagna can be enjoyed as a quick lunch the next day; just reheat and savor!
• For Special Occasions: Consider serving it during Thanksgiving or as a comforting dish during the colder months. It’s sure to impress your guests.

FAQ

Conclusion

Butternut Squash Lasagna is truly a unique and comforting dish that brings the flavors of fall right to your table. It’s a perfect way to use seasonal ingredients in a meal that everyone can enjoy. I encourage you to try this recipe and experience the delightful layers of flavor for yourself. Whether for a weeknight dinner or a special occasion, this lasagna will surely impress and satisfy your taste buds.

Butternut Squash Lasagna

The ultimate comfort food, Butternut Squash Lasagna combines roasted squash with creamy béchamel for a heavenly dish. Perfect for cozy nights or festive gatherings, this easy weeknight dinner will leave everyone craving more. Make it tonight for a deliciously satisfying experience!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 large butternut squash washed, peeled and cut into 1 inch cubes
• 1 pinch salt and pepper
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese
• 1 tablespoon Amaretti cookies crumbled--store bought or homemade
• ¼ cup butter unsalted
• ¼ cup all-purpose flour
• 3 cups milk (whole or low fat)
• ¼ teaspoon freshly grated nutmeg
• 1 cup loose fresh basil leaves washed
• ¼ cup freshly grated parmesan cheese
• ¼ cup crumbled Amaretti cookies divided into 2 tablespoons and 2 tablespoons
• ¼ teaspoon salt
• 1 pinch black pepper
• 1 cup grated mozzarella cheese
• ¼ cup freshly grated parmesan cheese
• 1 box lasagna pasta (12 sheets) of fresh or no boil lasagna pasta

Equipment

• Large Pot
• Blender
• Food Processor
• Saucepan
• Frying pan
• Grater
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange the butternut squash cubes on the baking tray. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the cubes to ensure they are evenly coated with the seasoning. Roast for about 30 minutes, or until tender and slightly caramelized. Remove the tray from the oven and allow the squash to cool.
3. In the meantime, prepare the béchamel sauce. In a medium pot over medium-high heat, melt the butter. Once melted, add the flour and whisk together for about one minute, creating a roux. Gradually add the milk in three portions while continually whisking to achieve a smooth consistency.
4. Allow the béchamel sauce to simmer on medium-low heat for about 8 minutes until it thickens. Stir occasionally to prevent lumps. After thickening, remove the sauce from the heat and stir in the freshly grated nutmeg.
5. When the sauce has cooled slightly, take one-third of it and blend it with the fresh basil leaves in a food processor until smooth. Combine this basil-infused sauce back with the remaining béchamel, creating a lovely green sauce.
6. Add the Parmesan cheese and two tablespoons of the crushed Amaretti cookies to the béchamel sauce and mix until well incorporated. Season with additional salt and pepper to taste, and set aside.
7. To prepare the filling, take the roasted butternut squash and puree it in a food processor with the remaining Parmesan cheese and the remaining Amaretti cookies until smooth. This will be the delicious filling for your lasagna.
8. Now it’s time to assemble the lasagna. Butter the bottom and sides of a 9”x13” baking dish. Ladle ¾ cup of the basil béchamel sauce at the bottom. Layer 2 to 3 sheets of lasagna (depending on the size) on top, ensuring the entire surface is covered.
9. Spread half of the butternut squash puree over the pasta evenly. Top this layer with a drizzle of béchamel, followed by a sprinkle of parmesan cheese, a handful of mozzarella cheese, and a few tablespoons of Amaretti cookies.
10. Repeat the layering process two more times, finishing with a final layer of béchamel sauce. Cover the dish with foil and bake in a preheated 375 degrees Fahrenheit oven for about 30 minutes.
11. After 30 minutes, remove the foil and add the remaining mozzarella cheese on top. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven, sprinkle with fresh basil, and allow to cool for 10 minutes before serving.

Notes

• Roasting the Squash: Roasting enhances the natural sweetness of the butternut squash, making it more flavorful and tender.
• Layering Technique: Ensure even layering for a balanced taste. Distribute ingredients well to avoid dry patches.
• Let it Rest: Allow the lasagna to rest after baking to set the layers, making it easier to slice and serve.
• Make-Ahead: You can prepare the lasagna a day in advance and refrigerate it before baking for a quicker meal.

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