Roasted Butternut Squash and Garlic Lasagna Recipe

Name: Roasted Butternut Squash and Garlic Lasagna
Prep time: 30 min
Cook time: 100 min
Total time: 150 min
Ingredients: 3 pounds butternut squash, halved and seeded; 3 tablespoons vegetable oil; 0.5 teaspoon salt; 0.25 cup unsalted butter; 2 tablespoons minced garlic; 0.25 cup all-purpose flour; 1 quart milk; salt and ground black pepper to taste; 1 cup heavy cream; 9 no-cook lasagna noodles; 1.3333333730698 cups finely grated Parmesan cheese

Cook Time: 100 minutes

Butternut Squash Lasagna

Ingredients

3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
teaspoon salt
cup unsalted butter
2 tablespoons minced garlic
cup all-purpose flour
1 quart milk
Salt and ground black pepper, to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 cups finely grated Parmesan cheese

Directions

Step 1: Preheat the oven to 450F (230C). Grease a baking sheet.

Step 2: Brush the cut sides of the butternut squash with vegetable oil and sprinkle with salt. Place the squash halves on the baking sheet, cut side down.

Step 3: Roast in the preheated oven for 45 to 50 minutes, or until golden and easily pierced with a knife. Let the squash cool for 15 to 20 minutes, then scoop out the flesh and set aside.

Step 4: In a large skillet, melt butter over medium-low heat. Add the minced garlic and saut until softened, about 2 minutes.

Step 5: Stir in the flour and cook for 3 minutes to form a roux. Gradually whisk in the milk until smooth and continue cooking, stirring occasionally, for 10 minutes until the sauce thickens.

Step 6: Add the roasted butternut squash flesh to the sauce, and season with salt and black pepper. The butternut sauce can be made ahead and refrigerated for up to 3 days.

Step 7: Lower the oven temperature to 375F (190C) and grease a 9x13-inch baking dish.

Step 8: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Gradually add salt while continuing to beat until medium peaks form.

Step 9: Pour 1 cup of the butternut sauce into the prepared baking dish. Arrange 3 lasagna noodles on top of the sauce in a single layer.

Step 10: Spread half of the remaining butternut sauce over the noodles and sprinkle with cup of grated Parmesan cheese.

Step 11: Add another layer of noodles, spread the remaining butternut sauce over them, and sprinkle with another cup of Parmesan cheese.

Step 12: Place the final layer of noodles on top. Spread the whipped cream over the noodles, ensuring the pasta is completely covered, then sprinkle with the remaining cup of Parmesan cheese.

Step 13: Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 14: Remove the foil and continue baking for an additional 10 minutes, or until the top is bubbly and golden brown.

Step 15: Let the lasagna rest for 5 minutes before serving.

Nutrition Facts (per serving)

Calories: 339
Fat: 19g (25% Daily Value)
Saturated Fat: 10g (51% Daily Value)
Cholesterol: 52mg (17% Daily Value)
Sodium: 293mg (13% Daily Value)
Carbohydrates: 34g (12% Daily Value)
Dietary Fiber: 3g (11% Daily Value)
Total Sugars: 7g
Protein: 10g (21% Daily Value)
Vitamin C: 25mg (27% Daily Value)
Calcium: 269mg (21% Daily Value)
Iron: 2mg (9% Daily Value)
Potassium: 591mg (13% Daily Value)

FAQ about Roasted Butternut Squash and Garlic Lasagna Recipe

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-30 minutes or until heated through.

Yes, you can freeze the lasagna. After assembling it, but before baking, cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Yes, the butternut squash sauce can be made up to 3 days ahead. Store it in an airtight container in the refrigerator and reheat on the stove before using it in the lasagna.

You can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream or cashew cream for a lighter or dairy-free option.

Yes, you can use regular lasagna noodles. However, you will need to pre-cook them according to the package instructions before layering them in the lasagna.

Absolutely! You can add spinach, zucchini, mushrooms, or any other vegetables you like. Just make sure to sauté them to remove excess moisture before layering them in the lasagna.

The top noodles may become hard if they are not properly covered with the whipped cream mixture or if they weren't fully hydrated during the baking process. Make sure to cover them completely with the cream and check the lasagna halfway through baking to ensure proper moisture retention.

To make the lasagna less rich, you can reduce the amount of heavy cream or use a lower-fat alternative like milk or non-dairy milk. You can also omit the cream topping or reduce the amount of butter in the sauce.

Yes, you can make this lasagna without cheese to make it dairy-free or vegan. Consider adding extra vegetables or a dairy-free cheese alternative for added flavor.

The total baking time for the lasagna is approximately 40 minutes—30 minutes with foil on, and 10 minutes without foil. It’s important to let the lasagna rest for about 5 minutes before serving to allow the layers to set.

Comments

Mark Moore

05/29/2023 08:50:10 PM

Rewritten review: I thoroughly enjoyed this dish, especially when paired with a refreshing salad of arugula, pecans, and pomegranate. Taking into account the suggestions from other reviewers, I made a few tweaks. I skipped the heavy cream layer, threw in some spinach, and intensified the flavors by incorporating a dash of nutmeg, chili powder, as well as a hint of clove and cinnamon. Although the lasagna noodles were slightly undercooked, despite my attempt to flash boil each layer for 20 seconds, it was an easy fix - I simply added water on top and popped it back in the oven for an extra 10 minutes. Luckily, this dish is forgiving! I'm looking forward to experimenting with adding zucchini next time, which I believe might provide enough moisture to fully cook the noodles. The entire dinner preparation took about 3 hours, but it was definitely worth it.

Patrick Johnson

04/01/2025 03:22:31 PM

This dish was absolutely fantastic! It took a bit longer to make than expected, somewhere between 3 to 3 1/2 hours. I think the larger size of the squash, about 4 lbs, contributed to the extended cooking time as it took over an hour to become soft enough to scoop. I added half a sweet onion to the butter and garlic mixture because I needed to use it up, but other than that, I stuck to the recipe exactly. Everyone really enjoyed it and even went back for seconds. I would definitely make it again, though probably just for special occasions due to the time commitment. It was truly delicious!

Anthony Moore

11/29/2023 08:26:55 AM

Fantastic! I enhanced the garlic mixture with onions and nutmeg, and added a layer of mozzarella. Absolutely delicious.

Betty Green

07/11/2023 01:11:35 PM

This is one of the most delicious vegetarian lasagnas I have ever cooked.

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Roasted Butternut Squash and Garlic Lasagna Recipe