Lasagna comes in many forms. There’s the classic red sauce version, always a beloved favorite. Roll-ups are a fun, no-fuss way to prepare it as well. In this butternut squash lasagna, we’re skipping the red sauce and making a luscious white sauce with milk, butter, and flour, also known as a bechamel. It perfectly compliments the sweet, earthy flavor of roasted butternut squash.
Fresh noodles are used in this butternut squash lasagna, which means there's no need to boil dry lasagna noodles. Don’t worry if you can’t find the exact size listed in the ingredients below, just cut them as needed. It just matters that each layer is covered completely.
Pre-cut butternut squash can be found in the refrigerated produce section of the grocery store. The extra cost pays off in reduced prep time, since there’s no need to peel, seed, and cut it up. You can roast the butternut squash in advance, making the final assembly and bake much faster.
- 1 pound butternut squash (peeled and cut into 1-inch cubes)
- Olive oil (for drizzling)
- 6 fresh sage leaves (chopped fine)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 1 large egg
- 8 ounces mozzarella (shredded)
- 8 ounces ricotta cheese
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1 pinch nutmeg (freshly grated)
- 12 (4 x 6-inch) fresh lasagna sheets (around 12 ounces)
- 1/2 cup Pecorino-Locatelli cheese (grated)
Gather the ingredients. Preheat the oven to 425 F and place a rack in the upper third of the oven.
Add the squash to a rimmed sheet pan in a single layer. Drizzle lightly with oil then toss with sage. Season to taste with salt and pepper.
Roast, tossing occasionally, until the squash is golden and tender when pierced with a fork, 20 to 25 minutes. Let cool 5 minutes, then mash with the back of a fork or potato masher.
Meanwhile, in a medium bowl, combine the egg, mozzarella, and ricotta. Season with salt and pepper. Set aside.
Make the béchamel sauce. In a liquid measuring cup, whisk the milk and flour until smooth and combined. Melt the butter in a small saucepan over medium-high heat. Whisk in the milk mixture. Season to taste with salt and pepper.
Reduce the heat to medium, and cook, stirring, until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes. Stir in the nutmeg.
Assemble the lasagna. Pour 1/4 cup of the béchamel sauce into the bottom of a 12-inch oval casserole. Add 4 noodles to cover the bottom of the pan.
Spread 1/2 of the ricotta mixture over the noodles, then top with 1/2 of the butternut squash.
Repeat with the remaining noodles, ricotta and butternut squash, ending with a layer of noodles. Pour the remaining béchamel over the top layer of noodles. Sprinkle the pecorino over top.
Bake the lasagna on the top rack until the noodles are tender and the top layer is golden brown, about 25 minutes.
Let sit 5 minutes before slicing and serving.