Ina Garten Butternut Squash Lasagna Recipe

Ina Garten’s Butternut Squash Lasagna is a deliciously rich and comforting dish that brings an unexpected twist to traditional lasagna. The sweetness of roasted butternut squash pairs perfectly with layers of creamy ricotta, savory sage, and gooey cheese. This recipe is perfect for fall gatherings or a cozy family dinner and offers a satisfying, vegetarian-friendly alternative to classic lasagna.

Ina Garten Butternut Squash Lasagna

Ina Garten’s Butternut Squash Lasagna combines the earthy sweetness of roasted butternut squash with creamy ricotta, mozzarella, and Parmesan cheeses, all layered between sheets of tender lasagna noodles. The addition of fresh sage and a white béchamel sauce adds depth of flavor, making it an irresistible dish that’s perfect for a comforting dinner or special occasion.

Other Popular Recipes

• Ina Garten Chicken Divan
• Ina Garten Corned Beef And Cabbage
• Ina Garten Spaghetti Squash

Why You Should Try This Recipe

• Rich and Creamy Flavor: The blend of butternut squash, ricotta, and béchamel sauce creates a rich and creamy texture.
• Perfect for Vegetarians: This lasagna is a satisfying, meat-free dish that’s hearty enough to please everyone.
• Great for Entertaining: It’s an elegant dish that’s perfect for gatherings, special occasions, or holidays.
• Easy to Make Ahead: The lasagna can be assembled ahead of time and baked just before serving, making it convenient for busy schedules.

Ingredients Needed to Make Ina Garten Butternut Squash Lasagna

• 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 4 cups whole milk
• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
• Fresh parsley for garnish

Instructions to Make Ina Garten Butternut Squash Lasagna

Step 1: Roast the Butternut Squash

• Preheat the oven: Set the oven to 400°F (200°C).
• Roast the squash: Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and let it cool slightly.

Step 2: Prepare the Ricotta Filling

• Mix the ricotta and egg: In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and pepper. Stir until smooth and well combined. Set aside.

Step 3: Make the Béchamel Sauce

• Cook the butter and flour: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden.
• Add milk and nutmeg: Gradually whisk in the milk, continuing to whisk until the mixture is smooth. Add the ground nutmeg and sage. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
• Season and set aside: Season the béchamel sauce with salt and pepper to taste. Set aside.

Step 4: Cook the Lasagna Noodles

• Boil the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set the noodles aside, laying them flat to prevent sticking.

Step 5: Assemble the Lasagna

• Layer the lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce on the bottom. Place a layer of lasagna noodles over the sauce.
• Add the butternut squash and ricotta: Spread half of the roasted butternut squash over the noodles. Spoon half of the ricotta mixture on top, followed by another layer of béchamel sauce and shredded mozzarella.
• Repeat layers: Add another layer of lasagna noodles, the remaining butternut squash, the remaining ricotta mixture, more béchamel sauce, and mozzarella cheese.
• Top with cheese: Finish with a final layer of lasagna noodles, béchamel sauce, and sprinkle the top with the remaining Parmesan cheese and mozzarella.

Step 6: Bake the Lasagna

• Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
• Let it rest: Allow the lasagna to rest for 10 minutes before serving.

Step 7: Serve and Garnish

• Garnish and serve: Garnish the lasagna with fresh parsley before serving. Slice and enjoy!

What Goes Well with Ina Garten Butternut Squash Lasagna

• Garlic Bread: Serve with warm garlic bread to soak up the creamy sauce.
• Green Salad: A simple green salad with a light vinaigrette balances the richness of the lasagna.
• Roasted Vegetables: Roasted Brussels sprouts or asparagus make for a great side dish.
• Red Wine: Pair this lasagna with a medium-bodied red wine, such as Pinot Noir or Merlot, for a complete meal.

Essential Tips for Perfecting Ina Garten Butternut Squash Lasagna

• Roast the squash until caramelized: Roasting the butternut squash brings out its natural sweetness and enhances the flavor of the lasagna.
• Use fresh sage: If possible, use fresh sage for a more robust and fragrant flavor.
• Don’t overcook the noodles: Make sure to cook the lasagna noodles just until al dente, as they will continue cooking in the oven.
• Let the lasagna rest: Allow the lasagna to rest for at least 10 minutes before serving so it can set and slice easily.

Variations of Ina Garten Butternut Squash Lasagna

• Gluten-Free Option: Use gluten-free lasagna noodles and gluten-free flour for the béchamel sauce.
• Spinach Addition: Add a layer of sautéed spinach for extra greens and nutrition.
• Spicy Twist: Add a pinch of red pepper flakes to the béchamel sauce for a subtle heat.
• Vegan Version: Replace the dairy with plant-based alternatives like cashew cream, almond milk, and vegan cheese.

Storing Ina Garten Butternut Squash Lasagna: Best Practices

• Refrigerate leftovers: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
• Freeze for later: You can freeze the lasagna before or after baking. If freezing before baking, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.
• Label and date: Always label and date your lasagna before freezing for easy tracking of freshness.

Reheating Ina Garten Butternut Squash Lasagna: Best Practices

• Oven method: Reheat the lasagna in a 350°F (175°C) oven for 20-25 minutes, or until warmed through.
• Microwave option: Heat individual portions in the microwave on medium power for 1-2 minutes, but the oven method will keep the texture more consistent.
• Add moisture if needed: If the lasagna has dried out, add a small amount of milk or cream while reheating to restore its moisture.

How Can I Make Ina Garten Butternut Squash Lasagna Healthier?

To make Ina Garten’s Butternut Squash Lasagna healthier, consider the following modifications:

• Use low-fat ricotta and mozzarella: Replace full-fat cheese with reduced-fat versions to cut down on calories and fat.
• Increase the veggies: Add extra vegetables like spinach or kale to boost the fiber and nutrients.
• Use whole-wheat noodles: Opt for whole-wheat lasagna noodles for added fiber and nutrients.
• Lighten the béchamel: Use lower-fat milk for the béchamel sauce instead of whole milk or heavy cream.

Nutrition Value (Per Serving)

• Calories: 450
• Protein: 18g
• Carbohydrates: 45g
• Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 550mg
• Fiber: 4g
• Sugar: 7g

FAQs

Can I make Butternut Squash Lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, allow it to come to room temperature for about 20-30 minutes before placing it in the oven.

Can I freeze Butternut Squash Lasagna?

Yes, butternut squash lasagna freezes well. You can freeze it before baking or after. If freezing before, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking. If freezing after baking, wrap individual portions for easy reheating.

What can I substitute for ricotta in Butternut Squash Lasagna?

You can substitute ricotta with cottage cheese or mascarpone for a creamier texture. For a dairy-free option, use a plant-based ricotta alternative or a tofu-based mixture for a similar consistency.

How do I prevent lasagna from becoming watery?

To prevent watery lasagna, make sure to roast the butternut squash until fully caramelized and avoid undercooking the squash. Also, drain any excess liquid from the ricotta mixture, and be sure to cook the béchamel sauce until thickened. Letting the lasagna rest before slicing also helps it firm up.

Final Words

Ina Garten’s Butternut Squash Lasagna is a delicious, comforting dish that’s perfect for fall or winter meals. With layers of sweet roasted squash, creamy béchamel sauce, and gooey cheese, this lasagna offers a unique take on a classic favorite.

Other Yummy Recipes:

• Ina Garten Chicken Marsala
• Ina Garten Green Bean Casserole
• Ina Garten Chicken Enchiladas

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