Ingredients
Butternut Squash and Seasoning
- 3 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- Salt and freshly ground black pepper, to taste
- 1 tablespoon freshly chopped rosemary leaves
- 1 teaspoon chili powder
Lasagna Assembly
- 1 cup shredded Parmesan cheese, divided
- 9 ounces no-boil lasagna noodles (about 12 sheets)
- 1 cup heavy whipping cream
Instructions
- Prep. Preheat your oven to 400ºF (200ºC). Lightly grease a baking sheet and set it aside for roasting the squash.
- Season the squash. In a large mixing bowl, toss the chopped butternut squash with olive oil, salt, and freshly ground black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash. Roast the squash in the preheated oven for 40 minutes, stirring once or twice to ensure even cooking, until the squash is soft and tender. Remove from oven and lower the oven temperature to 375ºF (190ºC).
- Make the sauce. While the squash roasts, melt butter in a large saucepan over medium heat. Add minced garlic and sauté for about 20 seconds until fragrant. Whisk in the flour to form a roux. Gradually pour in the milk while whisking continuously. Season with salt and pepper. Stir often and cook until the sauce thickens and bubbles, about 8 to 10 minutes.
- Combine squash and sauce. Stir the roasted butternut squash, chopped rosemary leaves, and chili powder into the prepared béchamel sauce until fully incorporated and creamy.
- Assemble the lasagna. Butter a 3-quart casserole dish. Spoon ½ cup of the sauce onto the bottom of the dish. Layer three to four no-boil lasagna noodles over the sauce. Spread 1/3 of the remaining sauce evenly on the noodles, then sprinkle with 1/3 of the shredded Parmesan. Repeat this layering two more times, ending with sauce and Parmesan cheese.
- Finish the lasagna. Pour the heavy whipping cream evenly over the assembled lasagna. Sprinkle the top with the remaining Parmesan cheese for a golden crust.
- Bake. Cover the casserole dish with foil and bake in the preheated oven at 375ºF for 35 to 40 minutes until bubbly. Remove the foil and bake uncovered for an additional 10 minutes or until the top is lightly browned. Let the lasagna stand for 15 minutes before cutting and serving.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth of flavor.
- No-boil lasagna noodles save time; ensure they are fully covered with sauce to soften properly during baking.
- Letting the lasagna rest before serving helps it set, making it easier to cut.
- You can substitute almond or oat milk for a dairy-free version, but adjust by adding a thickener if needed.
- For extra flavor, consider adding sautéed mushrooms or spinach layers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
