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Roasted Butternut Squash and Garlic Lasagna

A dear aunt gave me this roasted butternut squash and garlic lasagna recipe. I have made it many times. It is easy to make parts of it in advance to save time.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 4295.5 kcal

Equipment

  • 1 Baking Sheet For roasting butternut squash
  • 1 Large Skillet For preparing the butternut sauce
  • 1 9x13 inch Baking Dish For assembling and baking the lasagna
  • 1 Whisk For smooth sauce and whipping cream
  • 1 Large Mixing Bowl For scooping squash and whipping cream

Ingredients
  

Main

  • 3 pounds butternut squash halved and seeded
  • 3 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 2 tablespoons minced garlic
  • ¼ cup all-purpose flour
  • 1 quart milk
  • salt and ground black pepper to taste
  • 1 cup heavy cream
  • 9 no-cook lasagna noodles
  • 1 ⅓ cups finely grated Parmesan cheese

Instructions
 

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Brush butternut squash halves with vegetable oil and season with salt.
  • Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.
  • Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. Butternut sauce can be made 3 days ahead and refrigerated.
  • Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift the beater or whisk straight up: the tip of the peak should curl over slightly. Set aside.
  • Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.
  • Bake for 30 minutes. Remove the foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Notes

1. For the butternut squash, ensure pieces are uniformly coated and not overcrowded on the baking sheet to achieve optimal caramelization and tender texture. A touch of maple syrup can enhance its natural sweetness if desired. 2. When preparing the béchamel-style sauce, cook the flour for the full 3 minutes to eliminate any raw flour taste. Whisk continuously when adding milk to prevent lumps. A pinch of nutmeg can elevate the flavor profile. 3. Ensure the heavy cream is very cold before whipping to achieve stable medium peaks. Do not over-whip, as it can become grainy. The whipped cream provides a unique, airy counterpoint to the rich sauce and browns beautifully. 4. Taste and adjust seasoning at each stage, especially for the butternut sauce, to build complexity. 5. Allowing the lasagna to rest for 5-10 minutes after baking is crucial for the layers to set, ensuring clean slices.