When the vibrant colors of fall begin to grace our surroundings, there’s a certain cozy feeling that calls for a comforting meal, and there’s nothing quite like a plate of creamy roasted butternut squash lasagna to answer that call. As the sweet aroma of butternut squash roasts with a drizzle of olive oil and a sprinkle of salt, I can’t help but feel a sense of warmth and nostalgia reminiscent of family gatherings around the dinner table. Rich layers of no-boil noodles, infused with a velvety béchamel sauce laced with sage and rosemary, create a dish that is not only satisfyingly delicious but also remarkably easy to prepare.
Perfect for impressing your dinner guests or simply enjoying on a cozy night in, this vegetarian lasagna strikes a delightful balance between gourmet elegance and homespun comfort. Besides, who says comfort food can’t be vibrant and delicious? Join me in bringing this stunning vegetarian centerpiece to life, one creamy layer at a time!
Why will you love Roasted Butternut Squash Lasagna?
Creemy Indulgence: This lasagna features a rich béchamel sauce, enticingly layered with sweet roasted butternut squash.
Simplistic Prep: Using no-boil noodles means less hassle in the kitchen. Just assemble and bake!
Elegant Presentation: Impress your guests with a dish that looks gourmet yet is effortless to make.
Versatile Options: Easily swap out ingredients to suit dietary preferences; it’s a winner for vegetarians and meat-lovers alike.
Crowd-Pleasing Flavor: The fragrant spices of rosemary and sage elevate each bite to something special, perfect for sharing at gatherings!
Roasted Butternut Squash Lasagna Ingredients
For the Béchamel Sauce
- Milk – Essential for creaminess; substitute with almond or oat milk for a dairy-free version.
- Butter – Creates a rich roux; margarine can be a good substitute if desired.
- Flour – Thickens the sauce; all-purpose is standard, but you can use gluten-free flour as an alternative.
- Fresh Rosemary – Provides fragrant herbal notes; can be replaced with dried rosemary, using less.
- Fresh Sage – Offers a warm, earthy flavor; dried sage is a good alternative, but reduce the amount used.
For the Lasagna Layers
- Butternut Squash – The star of the dish, adding sweetness and texture; pumpkin is an excellent substitute if unavailable.
- No-Boil Noodles – These simplify your preparation and eliminate the need for pre-cooking; make sure to soak briefly for even cooking.
- Parmigiano Reggiano – Adds a salty and nutty richness; Parmesan or nutritional yeast works well for a vegan version.
For the Topping
- Whipped Cream – Creates a unique creamy layer on top; coconut cream is a fabulous alternative for a dairy-free option.
- Salt – Key in enhancing flavors; essential for balancing all components.
This Roasted Butternut Squash Lasagna is a delightful dish that brings warmth and satisfaction to any table, perfect for sharing with family and friends!
How to Make Roasted Butternut Squash Lasagna
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Preheat your oven to 450°F (232°C). This ensures the butternut squash roasts perfectly, caramelizing its natural sugars to enhance sweetness and flavor.
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Dice the butternut squash into cubes, then toss them with olive oil and a sprinkle of salt. Spread them evenly on a baking sheet and roast for about 30 minutes, until they are slightly caramelized and tender.
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Heat the milk in a saucepan over medium heat, adding the fresh rosemary and sage. Allow it to simmer gently for about 5 minutes, infusing the milk with lovely herby flavors.
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Melt the butter in another pot over medium heat. Once melted, whisk in the flour to make a roux, cooking it for about 1 minute until it’s bubbly and slightly golden.
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Whisk the herb-infused milk into the roux gradually, stirring constantly. Keep whisking for about 10 minutes until the béchamel sauce thickens and can coat the back of a spoon.
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Mix the roasted butternut squash into the béchamel sauce and stir until well combined. Set this creamy mixture aside for assembly.
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Soak the no-boil noodles briefly in hot water for about 5 minutes. This will help them soften during baking and ensure a tender lasagna.
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Layer in a baking dish: start with a layer of noodles, then add a portion of the squash-béchamel mixture, and sprinkle with Parmigiano Reggiano. Repeat these layers until all ingredients are used, finishing with a topping of whipped cream and extra Parmesan.
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Cover the baking dish with foil and bake for 30 minutes. After that time, uncover and continue baking for an additional 10-20 minutes until the top is golden brown and bubbly.
Optional: Add a sprinkle of fresh herbs on top before serving for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Roasted Butternut Squash Lasagna components are perfect for meal prep enthusiasts! You can prepare the béchamel sauce up to 3 days in advance. Simply cook it as instructed and let it cool before refrigerating. The roasted butternut squash can also be prepped a day ahead; just store it in an airtight container in the fridge to maintain its sweetness and texture. Moreover, you can assemble the entire lasagna and refrigerate it for up to 24 hours before baking. When ready to serve, cover it with foil and bake as per the recipe instructions to achieve that creamy, delicious flavor everyone loves, making dinner time a breeze!
Roasted Butternut Squash Lasagna Variations
Feel free to get creative and make this recipe your own with these delightful twists!
- Dairy-Free: Use almond or oat milk in the béchamel, and swap whipped cream for coconut cream for a luscious texture.
- Gluten-Free: Substitute all-purpose flour with gluten-free flour and use gluten-free no-boil noodles to cater to gluten sensitivities.
- Vegan Delight: Omit all dairy products, using plant-based milk and nutritional yeast instead of cheese for a rich, vegan variant.
- Extra Protein: Layer in sautéed mushrooms or cooked lentils for an added boost of nutrition and heartiness in each bite.
- Vegetable Medley: Replace the butternut squash with roasted spinach, zucchini, or mushrooms to add diversity and a garden-fresh taste.
- Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper into the béchamel for a subtle heat that excites the palate.
- Savory Herbs: Experiment by incorporating thyme or oregano alongside rosemary and sage to create unique herbaceous notes.
- Creamy Dream: Swap the whipped cream for mascarpone cheese for an even richer topping that adds heavenly creaminess.
What to Serve with Roasted Butternut Squash Lasagna?
Elevate your meal with delightful pairings that create a symphony of flavors alongside your creamy masterpiece.
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Light Side Salad: A mix of arugula, cherry tomatoes, and a lemon vinaigrette offers a refreshing contrast to the richness of the lasagna. It provides a crisp texture that balances every bite.
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Garlic Bread: Crunchy on the outside and soft inside, garlic bread infused with herbs is perfect for soaking up any leftover béchamel sauce!
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Roasted Vegetables: A medley of seasonal veggies like Brussels sprouts and carrots brings sweetness and a lovely char, complementing the butternut squash perfectly.
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Herbed Quinoa: Fluffy quinoa tossed with fresh herbs pairs wonderfully as a protein-rich side, adding nuttiness and texture to your dinner table.
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Creamy Polenta: Silky polenta not only enhances the comfort vibe but also its subtle flavor makes it an excellent base for enjoying lasagna leftovers.
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Sweet Riesling: A chilled bottle of sweet Riesling or a light-bodied red wine beautifully enhances the sweet and savory notes of the lasagna, making every sip delightful.
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Chocolate Mousse: Finish on a sweet note with decadent chocolate mousse. Its airy texture and rich flavor contrast wonderfully with the creamy layers of lasagna, keeping the meal satisfying yet light.
Expert Tips for Roasted Butternut Squash Lasagna
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Noodle Soaking: Soak no-boil noodles for about 5 minutes before assembly to ensure they cook evenly during baking and avoid hard bites.
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Béchamel Consistency: Make sure your béchamel sauce is thick enough to coat the back of a spoon; this adds richness to your roasted butternut squash lasagna.
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Flavor Boosting: Infuse more flavor by letting the milk steep with herbs longer—around 10 minutes—if you enjoy a more robust herby taste.
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Make Ahead: Prepare the béchamel sauce a few days in advance and refrigerate, saving valuable time on the day you serve your delicious lasagna.
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Storage Tips: If freezing, allow the lasagna to cool completely before wrapping tightly. This helps prevent freezer burn and retains the creamy texture when reheated.
How to Store and Freeze Roasted Butternut Squash Lasagna
Fridge: Store baked lasagna in an airtight container for up to 3 days. Reheat individual portions in the microwave or in the oven until warmed through.
Freezer: For long-term storage, wrap the lasagna tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months without losing its creamy quality.
Thawing: When ready to enjoy, transfer frozen lasagna to the fridge to thaw overnight before reheating.
Reheating: Preheat the oven to 350°F (175°C) and cover with foil to prevent drying out. Bake for about 25-30 minutes until heated through.
Roasted Butternut Squash Lasagna Recipe FAQs
How do I pick the right butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size, with a smooth, firm skin and no dark spots or cuts. A good squash should be a deep beige or tan color, which indicates ripeness. If you see dark spots all over, it’s a sign it’s overripe.
What are the best storage methods for leftover lasagna?
Very! After baking, allow your Roasted Butternut Squash Lasagna to cool completely. Store it in an airtight container in the fridge, where it will stay fresh for up to 3 days. For best results when reheating, use the oven to maintain its creamy texture.
Can I freeze roasted butternut squash lasagna?
Definitely! To freeze, let the lasagna cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge.
What should I do if my béchamel sauce is too thin?
If you find your béchamel sauce isn’t thick enough, don’t fret! Simply return it to low heat and let it simmer gently, stirring continuously. If time allows, whisk in a little bit more flour (about 1 tablespoon), dissolved in some cold milk, and let it cook for a few more minutes until it reaches your desired consistency.
Is it safe for pets or those with dairy allergies?
It’s important to note that this lasagna contains dairy, which isn’t safe for pets or suitable for those with dairy allergies. If you’d like to make a pet-friendly or dairy-free version, consider using cashew or almond-based cream alternatives and ensure that none of the ingredients pose a risk!
How can I alter the flavors for more depth?
To infuse your dish with even more flavor, you can let the milk steep with the fresh herbs for about 10 minutes before adding it to the roux. This enhances the aromatic qualities of rosemary and sage in your béchamel sauce. Additionally, consider adding sautéed mushrooms or spinach for an extra punch!
Delicious Roasted Butternut Squash Lasagna Your Family Will Love
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). This ensures the butternut squash roasts perfectly.
- Dice the butternut squash into cubes, toss with olive oil and salt, and roast on a baking sheet for about 30 minutes.
- Heat the milk in a saucepan with fresh rosemary and sage, simmering for about 5 minutes.
- Melt the butter in another pot, whisk in the flour, and cook for about 1 minute to create a roux.
- Whisk the herb-infused milk into the roux gradually, stirring for about 10 minutes until the sauce thickens.
- Mix the roasted butternut squash into the béchamel sauce and stir until well combined.
- Soak the no-boil noodles briefly in hot water for about 5 minutes before assembly.
- Layer in a baking dish: start with noodles, add squash-béchamel mixture, sprinkle with Parmigiano Reggiano, and repeat until all ingredients are used.
- Cover with foil and bake for 30 minutes, then uncover and continue baking for an additional 10-20 minutes until golden brown.