Do you want a real eye-catcher? Make this Butternut Squash Lasagna! Layers of pumpkin, pasta, cheese sauce and spinach. It’s easy to advance (or freeze!) and will please a large crowd.
In this recipe
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Don’t use no-boil pasta
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progress
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How to freeze
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More lasagna recipes
BE PICTURED IN; CHARACTERIZED IN:
When your inner skeptic surface and your eyes glaze over when you hear the words vegetarian and lasagne in the same sentence, then you should open those eyes. No one can call this vegetarian lasagna with cheese and creamy butternut squash boring.
Lasagna always seems to require some heavy lifting, but once you’ve prepared the components, the fun part – layering the ingredients in the pan – becomes immensely satisfying.
Can I use uncooked pasta?
I thought you would ask that! The short answer is no.
If you like tender noodles, then uncooked noodles won’t quite do the trick. I tried a small test batch of uncooked noodles and the result was good, but the top noodles were a lot on the crispy side.
Personally, I kind of like this because I love anything crunchy, but I think a lot of people would be disappointed. Because lasagna is a lot of work, I think it’s best to err on the conservative side and cook the pasta in boiling water the old-fashioned way first.
Make it ahead: Two options
Of course, the beauty of lasagna is that it’s the ideal dish for a holiday or special occasion. And it freezes easily too-Bonus!
Option 1: Allow all components to cool to the same temperature, then assemble the lasagna. (Mixing hot and cold ingredients increases the likelihood of spoilage; just don’t do it. Never.) The béchamel will thicken as it cools, so just spread it over the pasta as best you can; it becomes smooth when baked.
Cover with plastic wrap and refrigerate immediately for up to 1 day. Remove from the refrigerator and place in the oven, increasing the baking time by a few minutes until it is quite hot. If the top starts to brown before the center is hot, cover loosely with foil.
Option 2: (My Favorite) Fully bake the lasagna. Allow to cool slightly, cover and refrigerate for up to 3 to 4 days. In the oven at 350°F, loosely covered with foil, heat until hot, about 30 minutes. Individual slices can be reheated in the microwave for a few more days. (Hello, lunch!)
How to Freeze Lasagna
Assemble the lasagna and cover with plastic wrap, then foil. Freeze for up to 2 months for optimal freshness.
Remove plastic wrap and foil from casserole dish and replace foil. Place the pan on a rimmed baking sheet and preheat the oven to 350°F. Bake for about 1 1/2 hours or until hot. During the last 20 minutes of baking, remove the foil and continue to bake until the lasagna is bubbly and the cheese is browned.
When your vegetarian cousin shows up at your Thanksgiving dinner, sit in the Catbird seat! Even non-vegetarians will want to smuggle a piece of this lasagna onto their plate.
CONTINUE READING:
More lasagna recipes
- Classic Lasagna
- Vegetarian lasagna with spinach and mushrooms
- Three Cheese Pesto Lasagna
- Zucchini Lasagna Roll-Ups
- Mexican lasagna
Butternut Squash Lasagna
ingredients
For the pumpkin:
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2 Butternut Squash (about 2 pounds each)
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2 tablespoon olive oil
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1/4 teaspoon Salt
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1/8 teaspoon pepper
For the béchamel (white sauce):
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5 cups milk (whole milk or 2 percent)
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6 all sage leaves
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6 tablespoon unsalted butter
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8th tablespoon all purpose flour
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3/4 Cup grated parmesan
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1/4 teaspoon Salt
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1/8 teaspoon pepper
For the pasta and filling:
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16 dry Lasagna Noodles (about 1 pound)
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2 cups (1 lb) Whole milk ricotta
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1 big egg
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3/4 Cup grated parmesan
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1/2 Cup grated font
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3 tablespoon chopped fresh parsley
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Finely grated zest of 1/2 lemon
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1/4 teaspoon Salt
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prize black pepper
To serve the lasagna:
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5 ounces (5 packaged cups) fresh baby spinach leaves
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1 Cup grated parmesan
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1 Cup grated font
method
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Prepare pumpkin:
Peel the pumpkins with a vegetable peeler. Cut them in half lengthwise and scrape out the seeds. Then slice crosswise into 1/4-inch thick slices. (See Peeling and Slicing Butternut Squash)
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Roast Pumpkin:
Preheat oven to 450°F. Line 2 baking trays with baking paper. Place the slices on the baking sheet and brush with the olive oil. Sprinkle with salt and pepper. Bake 18 to 25 minutes or until tender.
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Steep the milk for the béchamel:
In a microwavable measuring cup fitted with a spout, microwave the milk and sage leaves for 4 to 5 minutes or until bubbling but not boiling around the edges. (Alternatively, heat in a saucepan on the stovetop.) Turn off the heat once it’s bubbling a little on the stovetop. Soak the sage leaves in the milk for 20 minutes.
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While the milk is steeping, cook the lasagna noodles:
Bring a large (6 quart) pot of salted water to a boil. Cook the noodles according to package directions for about 8 minutes.
Hold the pot over the sink and drain the hot water. Fill the pot with pasta with cold water and let the water run until the water in the pot is cool.
Cover the noodles with cold water to stop the noodles from cooking and remove some of the starch.
Lift each noodle out of the pot and place on a kitchen towel. Don’t worry if the noodles stick together a bit or if one of them tears easily. They get covered in other ingredients and nobody gets the wiser.
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Make the béchamel:
In a medium saucepan over medium-high heat, melt the butter for the béchamel. Stir in the flour and cook, stirring constantly, about 1 minute, or until the mixture is evenly bubbly. Do not let the flour turn brown.
Take the pan off the heat. Leave the sage leaves in the milk for now and gradually beat in about 1 cup of the hot milk into the butter and flour until smooth. Gradually whisk in the remaining milk until smooth and return the pan to medium-high heat.
Bring the sauce to a boil, stirring slowly but steadily. Reduce heat to a simmer and cook, stirring constantly, 3 to 4 minutes longer or until sauce is thick enough to coat the back of a wooden spoon.
Remove the pot from the heat and remove and discard the sage leaves. Stir in parmesan, salt and pepper. Taste and add more salt and pepper if you like.
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Prepare the lasagne filling:
In a bowl, whisk together the ricotta, egg, parmesan, fontina, parsley, lemon zest, salt, and pepper.
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Assemble Lasagna:
Lower the oven temperature to 375°F.
Place about 1/4 cup béchamel in a thin layer in the bottom of a 9×13 baking dish. Spread 4 noodles lengthwise on the sauce and cover with 1/4 of the remaining béchamel. Scatter 1/3 of the spinach leaves on top. Top with 1/3 of the pumpkin slices. Using heaping tablespoons, spoon 1/3 of the filling onto the pumpkin.
Repeat the layers 2 more times for a total of 3 layers in the same order: pasta, béchamel, spinach, squash, and stuffing, and finish with a fourth layer of pasta topped with the remaining béchamel. Sprinkle with Parmesan and Fontina.
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Bake Lasagna:
Bake for 50 to 60 minutes or until golden and bubbly.
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Cool and serve:
Let the lasagna sit and rest for 15 to 20 minutes before slicing into portion pieces. Leftovers will keep covered in the fridge for at least 4 days.
| nutritional information (per serving) | |
|---|---|
| 561 | calories |
| 28g | Fat |
| 55g | carbohydrates |
| 25g | protein |
