Description
Ina Garten’s butternut squash lasagna combines rich autumnal flavors with classic Italian comfort. Layers of creamy squash, herbs, and cheese create a hearty main course perfect for seasonal gatherings you’ll savor to the last bite.
Ingredients
Scale
- 1 butternut squash, peeled and cut into ½-inch cubes (0.5 kg)
- 4 cups whole milk (960 ml)
- 1 cup grated fontina cheese (100 g)
- 1 cup grated low-moisture mozzarella cheese (100 g)
- 1 cup grated parmesan cheese (100 g)
- 9 no-boil lasagna noodles
- 1 onion, halved and sliced
- 2 tbsps extra-virgin olive oil (30 ml)
- 2 tbsps unsalted butter (28 g)
- 10 sage leaves
- ¼ cup all-purpose flour (30 g)
- 1 tbsp all-purpose flour (8 g)
- Kosher salt
- Pinch of freshly grated nutmeg
- Unsalted butter, for greasing the baking dish
Instructions
- Roasting Vegetables: Preheat oven to 425°F. Spread butternut squash and onions on separate baking sheets, drizzle with olive oil, and season with salt. Roast for 18-20 minutes until edges caramelize and vegetables become tender.
- Creating Bechamel Sauce: Reduce oven to 350°F. Melt butter in a saucepan, add sage leaves, and cook briefly. Whisk in flour until mixture turns golden. Gradually pour milk, whisking constantly to prevent lumps. Simmer for 5 minutes until sauce thickens, then season with nutmeg.
- Cheese Preparation: Combine fontina, mozzarella, and parmesan cheeses in a bowl, lightly dusting with flour. Reserve 1/2 cup for topping.
- Layering Lasagna: Grease a 9-by-13-inch baking dish. Spread initial layer of bechamel sauce, then create first pasta layer. Distribute one-third of remaining sauce, sprinkle cheese mixture, and arrange half the roasted vegetables.
- Final Assembly and Baking: Repeat layering process for second complete layer. Cover with foil and bake at 350°F for 45 minutes. Remove foil and broil for 2 minutes to achieve golden, crispy top.
- Serving: Let lasagna rest for 15 minutes to set layers. Garnish with fresh sage leaves if desired, then slice and serve.
Notes
- Roast Vegetables Carefully: Caramelize edges without burning by spreading squash and onions in single layers, ensuring even cooking and maximum flavor development.
- Master Bechamel Technique: Whisk continuously while adding milk to prevent lumps, creating a silky smooth sauce that serves as the lasagna’s creamy foundation.
- Cheese Binding Trick: Lightly dust cheese mixture with flour to help ingredients meld together and prevent separation during baking.
- Resting is Crucial: Allow lasagna to rest for 15 minutes after baking, which helps layers set and makes cutting cleaner and more precise.
- Prep Time: 50 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg