Roasted Butternut Squash Lasagna
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Butternut Squash Lasagna
Course: Main Course
Cheesy squash and fresh homemade noodles baked to perfection.
- 1 pound Fresh Lasagna Noodles*
- 2 cups medium Butternut Squash peeled and cubed (about 7 cubed)
- 6 Cloves of garlic
- 5 tablespoons butter softened
- 2 Tablespoons fresh Sage chopped
- Salt+ Pepper
- Olive Oil for drizzling
- 4 Tablespoons Butter
- ¼ Flour
- 3 cups Milk
- ½ tsp nutmeg
- ½ tsp salt
- 8 Oz Mascarpone Cheese*
- ½ cup Parmesan shredded
- ½ cup Mozzarella shredded
- 1 cup Mozzarella Shredded
- 1 cup Parmesan Shredded
- Leaves Sage
Preheat oven to 400 degrees F.
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.
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.
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.
* I recommend using fresh pasta, but no boil or boiled store bought pasta will work great to. *If you can not find Mascarpone Cheese you can sub more mozzarella or parmesan, but if you have it around a nice creamy provolone would be great. *TO MAKE AHEAD: Fully assemble the Lasagna and cover with foil. Place in the fridge until ready to bake. Well the oven is pre-heating remove the lasagna and allow to come to room temperature. Bake as directed. *TO FREEZE: Assemble the lasagna and cover with plastic wrap and then cover with foil. Make sure to cover as tightly as you can and if your Pyrex dish a top put this on as well. Place in the freezer up to six months. When ready to bake remove from the freezer to defrost either in the fridge over night or on the counter for a few hours. Remove plastic wrap and cover with foil. Bake as directed.
Light some candles and Enjoy!
Oh wow, this looks SO GOOD! Butternut squash really does go excellently in lasagna, and I bet your homemade pasta really made this dish top the charts! YUM!
I made my first butternut squash lasagna recently with a white sauce. It was pretty good, too!
Your lasagna looks amazing! Love butternut squash!
One word: delicious!
Wow, never thought of using butternut squash in a lasagna! It’s always been in sweet pie form for us, but this looks so good we may give it a try!
Mouth-wateringly delicious looking! I LOVE butternut squash AND I LOVE lasagna. What an awesome combination. Thanks so much for linking up at Weekend Potluck (but I missed seeing a linkback?)
What a fabulous use for butternut squash. Pinned! thanks so much for linking on Busy Monday!
Wow! That does look awesome!!!! I really need to try butternut squash now…especially since this is covered in lots of cheese!!!
Do you cook the pasta first or put the fresh dough with out cooking?
No cooking is needed with the fresh dough, hope you love this! 🙂
Double-check the instructions and ingredients on this recipe. Instructions indicate that there are potatoes, but the ingredient list does not.
HI! So sorry about that, this was a typo and the recipe has been fixed. There are no potatoes in the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Can you substitute the pepperoni for something to make it vegetarian or just do without?
Hi Amanda! You can just omit the pepperoni. No big deal at all. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just checked out your earlier posts…you’re pictures got so much better incredible! 😀
Wow thank you so much Johanna! xTieghan