halfbakedharvest5.0
Roasted Butternut Squash Lasagna
Cheesy squash and fresh homemade noodles baked to perfection.
👥 8 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 45 min🔥 Cook: 1h 55m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●saucepan
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
For squash and garlic: Lay cubed squash on a baking sheet, and drizzle with a bit of olive oil (only about 1-2 teaspoons). Use your hands to coat the squash with olive oil, then sprinkle with ½ teaspoon each of salt and pepper. Wrap the 6 cloves of garlic in tin foil and drizzle with ½ tsp olive, salt and pepper, place on baking sheet with squash. Roast for ⏱️ 50 minutes, tossing every ⏱️ 15 minutes or so. Remove from oven and sprinkle the squash with the chopped sage. Transfer to a bowl and either mash with a fork or whip them with a mixer. Take the roasted garlic and squeeze the garlic out of if it skins, mash with a fork and combine with the 5 tablespoons of butter. Mix the roasted garlic butter with the squash, making sure the filling is spreadable.
garlic6 Clovesfresh Sage (chopped)2 TablespoonsLeaves Sagemedium Butternut Squash (peeled and cubed (about 7 cubed))2 cupsbutter (softened)5 tablespoonsButter4 Tablespoons
3
Béchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to ⏱️ 7 minutes. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for ⏱️ 30 seconds longer. Remove from the heat and season with salt and nutmeg. Stir in the mascarpone, ½ cup of mozzarella and the ½ cup of Parmesan, whisking until all the cheese is melted and smooth.
medium Butternut Squash (peeled and cubed (about 7 cubed))2 cupsbutter (softened)5 tablespoonsButter4 TablespoonsMilk3 cups½ cup Mozzarella (shredded)Mozzarella (Shredded)1 cup½ cup Parmesan (shredded)Parmesan (Shredded)1 cup
4
Assembly: Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: béchamel (saving about 1 cup béchamel for last topping), pasta, squash filling, pepperonis and sprinkle with a third of the reaming cheese. Repeat, making 3-4 layers of pasta. I like the very top layer to be just the béchamel, cheese, and pepperonis. Then if desired top with 6-8 whole Sage leaves, they with get brown and crispy in the oven. Cover with foil and bake in the oven for ⏱️ 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the oven, allow to cool for ⏱️ 20 minutes, slice, and serve.
medium Butternut Squash (peeled and cubed (about 7 cubed))2 cupsbutter (softened)5 tablespoonsButter4 TablespoonsPepperonisfresh Sage (chopped)2 TablespoonsLeaves Sage
Nutrition Facts
calories
724 kcal
fat Content
42 g
serving Size
6 g
fiber Content
2 g
sugar Content
7 g
sodium Content
896 mg
protein Content
25 g
cholesterol Content
107 mg
carbohydrate Content
53 g
saturated Fat Content
24 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...