Description
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.
Ingredients
Scale
- 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
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!