Roasted Squash LasagnaMonday, November 7, 2011 832 Comments Tweet
I’m sure I don’t have to convince you that it is a good idea to roast some squash and smother it with creamy sauce before baking it into bubbling submission. You must just know that it’s a good idea.
Caramelized bites of butternut squash stud this dreamy white lasagna between layers of and noodles and creamy ricotta.
Sage and nutmeg are earthy complements to the sweetness.
The top is generously showered with shredded mozzarella and parmesan for a thick, bubbly cheese layer, with those delectable browned, crispy edges…
This hearty autumn dish would be perfect as a vegetarian Thanksgiving main course.
It is also perfect on a rainy Sunday.
Or a sunny Tuesday.
Any day, really.
A lasagna does require a bit of time and effort, but I find that if you are organized it is totally do-able even on a weeknight, especially with those great no-boil noodles.
By being organized, I mean this:
Start by preheating the oven. While it’s coming up to temperature, peel and dice the squash; slice the shallot and mince the sage.
While the squash is roasting, make the sauce and shred the cheeses, and have a glass of wine. In the 35 minutes it takes the squash to caramelize itself into sweet oblivion, you’ll be ready to assemble the lasagna.
While the lasagna is baking, toss a salad, wash the dishes and maybe top up your wine glass by just a half an inch or so…
See what you can accomplish in an hour? Time management is fun.
Roasted Squash Lasagna
For Roasted Squash
- 2 medium butternut squash (about 3 lbs), peeled and diced into 1/2″ cubes
- 3 tbsp olive oil
- 1 shallot, finely sliced
- 2 tbsp minced fresh sage leaves (or 2 tsp dried)
- Salt and pepper
- 1/4 cup butter
- 1 shallot, minced
- 1/4 cup flour
- 4 cups milk
- 1/8 tsp ground nutmeg (or more to taste)
- Salt and pepper to taste
- 1 box of no-boil lasagna noodles
- 2 cups grated mozzarella
- 2 cups ricotta cheese
- 1/2 cup grated fresh parmesan
To make roasted squash: Toss all ingredients together and spread on a baking sheet. Bake at 400 degrees for about 35 minutes, until squash is tender and browned, and shallots are caramelized. Set aside. Reduce oven temperature to 350 degrees.
To make sauce: Melt butter in a saucepan over medium heat. Add shallot and saute 2 minutes. Add flour and whisk to combine; cook 1 minute. Slowly whisk in milk. Cook, stirring regularly, until thickened – about 5 minutes. Add nutmeg, and season well with salt and pepper. Reduce heat to low, and continue to stir occasionally as you prepare the lasagna.
To assemble lasagna: Spread about 3/4 cup of white sauce in the bottom of a 9×12″ baking dish. Top with lasagna noodles, then another 3/4 cup (approximately) of sauce. Sprinkle with half of the roasted squash and one-third of the mozzarella, then another layer of noodles. Top second layer of noodles with white sauce and the ricotta cheese. Add another layer of noodles, white sauce, the remaining squash, and another third of the mozzarella. Top with a final layer of noodles, white sauce, the remaining mozzarella and the parmesan cheese. Bake 30 minutes or until cheese is bubbling and golden brown.