Indulge in the heartwarming embrace of our hearty butternut squash lasagna, the epitome of comfort and culinary delight during the winter season. This delectable dish, with its velvety layers of cheesy goodness, serves as the ideal companion for those cozy nights, where you snuggle up in front of the TV, seeking solace and warmth. Unlike traditional lasagna recipes that burst with summery flavors, our lasagna proudly defies expectations, turning the tables with the rich and satisfying taste of butternut squash.
Our variant of butternut squash lasagna introduces a rich blend of ingredients that are at their peak during the fall and winter months. The heartwarming melding of butternut squash, rosemary, kale, and mushrooms is truly delightful. This lasagna stores well in the fridge and also withstands freezing, making it an ideal make-ahead dish for your lunches, providing a little noon-time pick-me-up.
Let’s dive into the recipe!
- 2 ½ lbs butternut squash (2 kg, seeded, peeled, and diced into ½-inch cubes; roughly 8 cups)
- olive oil
- salt and pepper (adjust to preference)
- 2 cloves of garlic (minced)
- 12 oz. mushrooms (340g, sliced thin)
- 4 cups kale (chopped)
- 4 tablespoons butter (55g)
- 1 sprig of rosemary (chopped finely)
- ¼ cup flour (30g)
- 4 cups milk (950 ml)
- 12 sheets no-boil lasagna noodles (regular lasagna noodles boiled can also be used, but the no-boil variety offers superior texture)
- 1 cup Parmesan cheese (grated)
- 2 cups mozzarella cheese (shredded)
- Preheat your oven to 450°F. On a baking sheet lined with parchment paper, toss the diced butternut squash with olive oil and season with salt and pepper. Roast for 20 minutes until it becomes tender and golden, stirring the squash halfway to ensure even cooking.
- Meanwhile, heat a generous amount of olive oil in a large skillet over medium flame. Saute the minced garlic for a minute, followed by the mushrooms until they turn caramelized, approximately 10 minutes. (You may need to increase the heat to evaporate any liquid the mushrooms release). Add the kale and continue to sauté until it wilts. Season this mixture with salt and pepper before setting it aside.
- Returning to your skillet over medium heat, melt the butter and add the rosemary. Once the butter melts, stir in the flour and cook for around 3 minutes while continuously whisking. Next, whisk in the milk until smooth, seasoning with salt and pepper. Allow the sauce to simmer and thicken for about 5 minutes on medium-low heat. Remove it from the heat and combine with the roasted squash, mashing it coarsely with a fork.
- Reduce the oven temperature to 375°F. In a buttered 13×9 baking dish, start by spreading a thin layer of the sauce. Rinse the lasagna noodles in warm water to prevent them from drying out, and arrange them at the bottom of the dish, ensuring they don’t overlap. Follow this with another sauce layer, then a layer of the mushroom and kale mixture, and finally, sprinkle a combination of 1/3 cup parmesan and 2/3 cup mozzarella. Repeat this for three layers, making sure the noodles are adequately moistened by the butternut squash sauce each time.
- Bake for 40 minutes and let the lasagna rest for about 10 minutes before serving.