Golden Butternut Squash Lasagna
Butternut lasagna: layer this comforting dish with roasted squash, creamy sage sauce, and fresh spinach. Perfect for a cozy family dinner.
Ingredients
- 6 cups cubed butternut squash (about 1 medium squash)
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 6 tablespoons Vermont Creamery Cultured Butter
- 3 cloves garlic, minced or grated
- 12 fresh sage leaves
- 2 sprigs fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium chicken or vegetable broth
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gouda or Fontina cheese
- 5 ounces fresh spinach
- 15 ounces ricotta cheese
- 12-15 no-boil lasagna sheets
- 1 cup shredded provolone cheese
- 4 slices prosciutto (optional)
Instructions
- Preheat oven to 375 degrees F. Lightly butter a 9x13 inch baking dish.
- On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.
- Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.
- In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.
- Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!
Notes
- Don't overcook the butternut squash in the roasting stage; it should be tender but not mushy, as it will continue to cook in the oven.
- For a richer sauce, use freshly grated nutmeg instead of pre-ground. Its aroma is incomparable.
- If the sauce seems too thick, add a splash more milk or broth until it reaches a spreadable consistency.
- Ensure your lasagna sheets are al dente if pre-boiling, or follow package directions for no-boil sheets. I made the mistake once of overcooking them, and the final lasagna was too soft. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer sauce, use freshly grated nutmeg instead of pre-ground. Its aroma is incomparable.
- If the sauce seems too thick, add a splash more milk or broth until it reaches a spreadable consistency.
- Ensure your lasagna sheets are al dente if pre-boiling, or follow package directions for no-boil sheets. I made the mistake once of overcooking them, and the final lasagna was too soft. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.