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Martha Stewart-Inspired Butternut Squash Lasagna

Close-up of Martha Stewart-Inspired Butternut Squash Lasagna showing its texture
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This Martha Stewart-inspired butternut squash lasagna layers silky roasted squash puree with creamy bechamel, tender lasagna noodles and a trio of Italian cheeses. The result is a golden, bubbling casserole with sweet, nutty squash and a hint of sage in every bite. It is elegant enough for a holiday table yet comforting enough for a weeknight dinner.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds/1.36kg), peeled, seeded, and cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 lasagna noodles (about 9 ounces/255g)

For the Bechamel

  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (63g) all-purpose flour
  • 4 cups (960ml) whole milk, warmed
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt

For the Cheese mixture

  • 15 ounces (425g) whole-milk ricotta
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (226g) shredded low-moisture mozzarella
  • 1/2 cup (50g) grated Parmesan
  • 2 tablespoons (6g) thinly sliced fresh sage leaves

Instructions

  1. Heat the oven to 400°F (205°C). Toss the squash cubes with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper on a large rimmed baking sheet. Roast for 25 to 30 minutes, stirring once, until the squash is completely tender and the edges are lightly caramelized. Let cool slightly, then mash or puree until mostly smooth; a few small lumps are fine for texture.
  2. While the squash roasts, bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to the package directions until just shy of al dente, about 7 minutes. Drain and rinse under cool water, then lay them flat on a lightly oiled baking sheet so they do not stick together.
  3. Make the bechamel: in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until the mixture smells toasty and is pale golden; do not let it brown. Gradually whisk in the warm milk in a steady stream, then add the nutmeg and 1 teaspoon salt. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. Remove from the heat.
  4. In a medium bowl, stir together the ricotta, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Set aside.
  5. Assemble the lasagna: spread 1 cup (240ml) of the bechamel in the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 4 noodles in a single layer over the sauce, overlapping slightly if needed. Spread half of the squash puree over the noodles, then dollop and spread half of the ricotta mixture, and sprinkle with one-third of the mozzarella and one-third of the Parmesan. Repeat with 4 more noodles, the remaining squash, the remaining ricotta, and half of the remaining mozzarella and Parmesan. Top with the last 4 noodles, then pour the remaining bechamel evenly over the top and scatter with the remaining mozzarella and Parmesan and the sliced sage.
  6. Cover the dish with foil that has been lightly coated with cooking spray, tenting it so it does not touch the cheese. Bake for 30 minutes, then remove the foil and continue baking for 15 to 20 minutes more, until the top is golden and bubbling at the edges and a knife inserted in the center feels hot to the touch.
  7. Let the lasagna rest for 15 minutes before slicing; this allows the layers to set so the portions hold together. Cut into 8 squares and serve warm.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To freeze, let the baked lasagna cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered with foil in a 350°F (175°C) oven for 25 to 30 minutes, or until heated through to 165°F (74°C); individual portions can be microwaved on high for 2 to 3 minutes. To make ahead, assemble the lasagna up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the covered baking time.

Nutrition

Keywords: butternut squash lasagna, Martha Stewart butternut squash lasagna, squash lasagna recipe, vegetarian lasagna, fall lasagna, roasted butternut squash, creamy lasagna, holiday lasagna, Italian-American lasagna, no-meat lasagna

Find it online: https://marthadishes.com/martha-stewart-butternut-squash-lasagna-recipe/