Butternut squash lasagna recipe
A delicious and a favorite of mine Sunday dish to enjoy with your family. This Butternut squash lasagna recipe is the Fall comfort food you need, it's filled with cheese, mushrooms, and butternut squash. It will blow your mind at every bite.
Servings: 8 hungry people
Calories: 894kcal
Equipment
- Baking paper
- Chopping board
- Knife
- Medium oven tray
- Frying pan
- Medium tall saucepan
- Wooden spoon
- Balloon whisk
- Oven dish 31x23x5.5 cm
Ingredients
Butternut squash
- 950 gr Butternut squash
- 1 garlic clove
- 1 teaspoon salt
- 9 gr sage leaves
- 2½ tablespoon olive oil extra virgin
- 1 tsp ground black pepper
Mushrooms
- 2½ tablespoon olive oil extra virgin
- 1 garlic clove
- 1 bunch of thyme
- 640 gr Mixed mushrooms Oyster, Maitake, and Shiitake mushrooms
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 50 ml white wine dry
Béchamel sauce
- 150 gr butter unsalted
- 40 gr Parmigiano Reggiano grated
- 1 tsp nutmeg powder
- 120 gr plain flour
- 624 gr whole milk cold
Lasagna pasta
- 510 gr fresh pasta lasagna sheet n° 10 sheets
- 320 gr taleggio cheese
- 450 gr mozzarella cheese n° 3
Instructions
Preheat the oven
- Preheat the oven at 180°C; convection oven at 200°C; 400°F; 6 gas mark.
Veggies
- Peel and cut the butternut squash into slices 1 cm thick. Toss the butternut squash with olive oil, garlic, ground black pepper, salt, and fresh sage leaves and spread evenly the slices on a baking tray previously covered with baking paper.
- Roast for 50 minutes until tender. Once ready set it aside. Don't turn the oven off, we'll need it to cook the lasagna.
- Wash and cut in equal parts the mushrooms. In a medium frying pan, on medium heat, saute the garlic with olive oil, mushrooms, a few leaves of thyme, salt, and ground black pepper for 17 minutes.
- Deglaze the mushrooms with the wine and let them cook for further 9 minutes, set them aside once the alcohol is completely evaporated.
Béchamel sauce
- In a medium-tall saucepan, melt the butter on low heat. Once it is completely melted, add the nutmeg powder and the Parmigiano Reggiano, cook, and stir regularly for a few seconds. with a wooden spoon.
- Add the flour all at once, and let it cook for a few seconds at low heat. Stir the compost with a wooden spoon while it is cooking until it will have a golden color.
- Pour the milk all at once in the saucepan at low heat and whisk until the sauce is starting to think up. Set aside.
- Cover the béchamel while is still hot with some baking paper, making sure it touches the sauce, in order to avoid the development of a film layer, which once mixed would cause lumps on the sauce.
Assembling the lasagna
- In an oven dish, layer up the lasagna. Start by spreading a generous layer of béchamel sauce. Then place the pasta sheets and another layer of béchamel sauce. Next, add the butternut squash and the mushrooms, place the mozzarella slices and the taleggio cheese on top. Keep building your lasagna until you have 4 layers.
Cook
- Cook the veggie lasagna for 40 minutes at fan 180°C; convection oven 200°C; 400°F; 6 gas mark. To achieve a beautiful crusty and even cooked surface move the lasagna in the oven every now and then.
Notes
How to store the leftover from the meatless lasagna?
Store the leftover in an airtight container in the fridge for up to 5 days. Additionally, you can freeze them.
How to freezer the leftover from the veggie lasagna?
I suggest you store each lasagna individually. To do so, cut the lasagna in squares and store them individually in airtight containers for up to 2 months. Defrost them in the fridge the day before, then bake for 30 minutes at fan 180°C; convection oven 200°C; 400°F; 6 gas mark. Alternatively, you can cook frozen lasagna straight away from the freezer but it will take about 70 minutes or more.
Can I use the pumpkin instead of Butternut squash in the butternut squash lasagna recipe?
Yes, of course. You can use all kinds of pumpkins you prefer. Make sure to peel them and cook them the same way as the recipe says.
butternut squash lasagna recipe
