This vegetable-based lasagna is not only creamy and completely delicious if you like butternut squash but it’s also really easy to make. It’s a great alternative to meat lasagna and made even quicker if you have some leftover roasted squash on hand.
1/2 medium butternut squash, peeled, seeded and diced
1 tablespoon extra virgin olive oil
Salt, to taste
Freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon flour
1/2 cup milk, at room temperature
Pinch of nutmeg
1/4 cup ricotta cheese
2 tablespoons freshly grated Parmigiano-Reggiano, divided
1 egg, beaten
1-2 lasagna noodles, snapped into thirds (4 pieces total)
2 slices mozzarella cheese
1. Preheat oven to 425°F. Place squash on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Gently toss to combine. Roast for 35-40 minutes, until softened and just lightly browned. Set aside to cool slightly. When cool enough to handle, transfer to a medium bowl and mash with a fork until smooth. Set aside.
2. Reduce temperature to 375°F. Grease a 12-ounce soufflé dish with 1 tablespoon butter and place on a baking sheet. Set aside.
3. Make bechamel. In a medium saucepan, heat remaining 1 tablespoon butter over medium heat. Add flour and whisk until lightly golden brown, making a roux. Slowly pour in milk and continue stirring, until you have a smooth, creamy mixture (sauce should coat the back of a wooden spoon when thickened). Remove from heat, stir in nutmeg and set aside to cool completely.
4. In a medium bowl, combine ricotta, 1 tablespoon Parmigiano-Reggiano and about 1/2 egg (discard extra egg or save for a later use). Season with salt and pepper. Set aside.
5. Meanwhile, bring a medium saucepan of water to boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, drain and set aside.
6. Spread enough bechamel sauce on bottom of prepared dish to just coat. Add 2 pieces of pasta, followed by another layer of bechamel sauce, then half of ricotta mixture. Add 1/2 of butternut squash mixture followed by 1/2 of mozzarella cheese. Add remaining half of ricotta mixture, followed by remaining half of butternut squash mixture and remaining 2 pieces of pasta. Top with remaining 1/2 of mozzarella cheese, followed by remaining 1 tablespoon Parmigiano-Reggiano. Season with salt and pepper.
7. Cover with aluminum foil and bake for about 30 minutes. Remove cover and continue to bake for another 10-15 minutes, until lasagna is bubbling. Allow to cool slightly before serving.