Creamy Butternut Squash Lasagna (Print-Friendly Version)
Butternut squash, ricotta, and mozzarella rolled in lasagna, finished with golden béchamel and herbs.
# What You'll Need:
→ Filling
01 -
480 ml butternut squash purée (fresh roasted or canned)
02 -
240 g ricotta cheese
03 -
25 g grated Parmesan cheese
04 -
1 large egg
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon fine salt
07 -
0.25 teaspoon ground black pepper
08 -
0.5 teaspoon dried sage or thyme
→ Béchamel Sauce
09 -
28 g unsalted butter
10 -
16 g all-purpose flour
11 -
480 ml whole or 2% milk
12 -
0.25 teaspoon ground nutmeg
13 -
0.5 teaspoon fine salt
14 -
25 g grated Parmesan cheese
→ For Assembly
15 -
9 to 12 lasagna noodles, cooked as needed
16 -
110 g shredded mozzarella cheese
17 -
Chopped parsley or basil, for garnish
# How to Make It:
01 -
In a mixing bowl, blend butternut squash purée, ricotta, Parmesan, egg, garlic powder, salt, pepper, and dried sage until smooth and uniform.
02 -
Boil lasagna noodles according to package instructions until just al dente. Drain and arrange flat on parchment paper or a lightly oiled surface to prevent sticking.
03 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until golden. Gradually pour in the milk while whisking to prevent lumps. Add nutmeg and salt. Simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese.
04 -
Preheat oven to 190°C. Spread 120 ml béchamel sauce in the base of a 23×33 cm baking dish. Spread 2–3 tablespoons of filling on each noodle. Roll up and arrange seam-side down in the dish. Pour remaining béchamel over the roll-ups and sprinkle evenly with mozzarella.
05 -
Cover the baking dish with foil and bake for 25 minutes. Remove foil and continue baking 10–15 minutes until the cheese is golden and bubbling. Rest for 5–10 minutes before serving.
# Additional Tips:
01 -
For deeper flavor, roast and purée fresh butternut squash. Slightly undercook noodles for best texture in roll-ups.
02 -
If the béchamel is too thick, whisk in a splash of milk to achieve a pourable consistency.
03 -
Spinach or kale can be incorporated into the filling for added nutrition.
04 -
To make ahead, assemble up to 24 hours in advance and bake just before serving.
05 -
To freeze, wrap tightly and store for up to 2 months. Reheat from chilled in a 180°C oven for 20–25 minutes.