Description
Ina Garten’s butternut squash lasagna brings Mediterranean warmth to classic Italian comfort. Rich layers of roasted squash, creamy béchamel, and herbed ricotta create a seasonal masterpiece perfect for autumn gatherings you’ll want to savor slowly.
Ingredients
Scale
Vegetables:
- 1 butternut squash, peeled and cut into ½-inch cubes (0.5 kg)
- 1 onion, halved and sliced
Cheeses:
- 1 cup grated fontina cheese (100 g)
- 1 cup grated low-moisture mozzarella cheese (100 g)
- 1 cup grated parmesan cheese (100 g)
Herbs, Fats, and Other Ingredients:
- 2 tablespoons extra-virgin olive oil (30 ml)
- 2 tablespoons unsalted butter (28 g)
- 10 sage leaves
- ¼ cup all-purpose flour (30 g)
- 1 tablespoon all-purpose flour (8 g)
- 4 cups whole milk (960 ml)
- 9 no-boil lasagna noodles
- Kosher salt
- Pinch of freshly grated nutmeg
- Unsalted butter, for greasing the baking dish
Instructions
- Preheat the oven to 425°F (218°C). Spread butternut squash on one baking sheet, drizzle with olive oil, and sprinkle with salt. Place onions on a separate baking sheet. Roast vegetables for 18-20 minutes until edges caramelize and become tender.
- Reduce oven temperature to 350°F (177°C). In a medium saucepan, melt unsalted butter over medium heat. Add fresh sage leaves and cook for 1 minute to release aromatic oils. Gradually whisk in all-purpose flour until mixture becomes smooth and golden.
- Slowly pour whole milk into the butter-flour mixture, whisking constantly to prevent lumps. Bring sauce to a gentle boil, then reduce heat and simmer for 5 minutes until bechamel thickens. Season with a pinch of freshly grated nutmeg and remove from heat.
- In a mixing bowl, combine fontina, mozzarella, and parmesan cheeses. Lightly dust with flour to help bind. Reserve 1/2 cup of cheese mixture for final topping.
- Grease a 9-by-13-inch (23-by-33-centimeter) baking dish. Spread 1/2 cup bechamel sauce across bottom. Layer lasagna noodles, creating first horizontal pasta layer.
- Distribute one-third of remaining bechamel sauce over noodles. Sprinkle half the cheese mixture and arrange half the roasted vegetables evenly. Repeat layering process for second complete layer.
- Cover lasagna loosely with aluminum foil. Bake at 350°F (177°C) for 45 minutes. Remove foil and broil for 2 minutes to achieve golden, crispy top.
- Allow lasagna to rest for 15 minutes before serving. This helps layers set and makes cutting easier. Garnish with fresh sage leaves if desired.
Notes
- Broiling creates a stunning golden-brown top with crispy, irresistible edges that make this lasagna visually impressive.
- Fontina cheese introduces a luxurious nutty smoothness that elevates the dish beyond traditional lasagna expectations.
- Vegetarian diners will celebrate this hearty, deeply satisfying alternative packed with robust flavor and complex textures.
- Roasting butternut squash intensifies its natural sweetness, developing caramelized notes that transform the entire recipe.
- Allowing the lasagna to rest after baking ensures perfectly structured layers and makes serving significantly easier.
- Prep Time: 50 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 493 kcal
- Sugar: 6 g
- Sodium: 577 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 70 mg