Ina Garten Butternut Squash Lasagna

This Ina Garten Roasted Butternut Squash Lasagna is made with butternut squash, extra-virgin olive oil, Kosher salt, onion, whole milk, and assorted cheeses. It takes around 2 hours to prepare and cook. You can serve your Butternut Squash Lasagna Baked Baby Potatoes, Asparagus Soup or Texas Trash.

To prepare this Butternut Squash Lasagna, Ina begins by preheating the oven to 425°F and roasting the butternut squash and onion seasoned with olive oil and salt. She then makes a bechamel sauce by melting butter, adding flour, and gradually whisking in whole milk. The lasagna is assembled in a 9-by-13-inch baking dish, layering no-boil noodles, bechamel sauce, and a mix of fontina, mozzarella, and parmesan cheeses. The dish is baked at 350°F for 45 minutes and then broiled for 2 minutes to achieve a golden top.

Ina Garten Butternut Squash Lasagna Ingredients

For the Vegetables:

• 1 butternut squash, peeled and cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 onion, halved and sliced

For the Bechamel Sauce:

• 2 tablespoons unsalted butter
• 10 sage leaves
• 1/4 cup all-purpose flour
• 4 cups whole milk
• Pinch of freshly grated nutmeg

For the Lasagna:

• Unsalted butter, for greasing the baking dish
• 1 cup grated fontina cheese
• 1 cup grated low-moisture mozzarella cheese
• 1 cup grated parmesan cheese
• 1 tablespoon all-purpose flour
• 9 no-boil lasagna noodles

How To Make Ina Garten Butternut Squash Lasagna

1. Prep the Veggies: Preheat the oven to 425°F. Toss the butternut squash with olive oil and salt on one baking sheet, and the onion on another. Roast for 18-20 minutes. Lower the oven temperature to 350°F.
2. Make the Bechamel Sauce: In a saucepan, melt butter over medium heat. Add sage leaves and cook for 1 minute. Add flour and whisk until smooth. Gradually add milk and bring to a boil. Simmer until thickened, about 5 minutes. Add a pinch of nutmeg.
3. Cheese Mix: In a bowl, mix together fontina, mozzarella, and parmesan cheeses with flour. Set aside 1/2 cup for topping.
4. Assemble the Lasagna: Grease a 9-by-13-inch baking dish. Layer the bottom with 1/2 cup bechamel sauce, followed by 3 lasagna noodles. Add one-third of the remaining bechamel, half of the cheese mix, and half of the roasted veggies. Repeat layers.
5. Bake and Broil: Cover loosely with foil and bake for 45 minutes at 350°F. Remove foil and broil for 2 minutes to brown the top. Let it stand for 15 minutes before serving.

What To Serve With Butternut Squash Lasagna:

You can serve your butternut squash lasagna with a light salad or Brussels sprouts slaw with chopped dates and hazelnuts. These sides will balance the richness of the lasagna while adding a different texture and flavor profile.

How To Store Butternut Squash Lasagna:

In The Fridge:

Place the leftover lasagna in an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days. Make sure the lasagna has cooled down to room temperature before storing it to prevent moisture buildup, which can make it soggy.

In The Freezer:

To store the lasagna in the freezer, wrap it tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe container and it can be stored for up to 2-3 months. Remember to label the container with the date for future reference.

How To Reheat Butternut Squash Lasagna:

To reheat the lasagna, preheat your oven to 350°F. Place the lasagna in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until it’s heated through. If you’re reheating it from the freezer, it’s best to thaw it in the fridge overnight before reheating.

Check out More Recipes From Ina Garten:

• Ina Garten Corned Beef And Cabbage
• Ina Garten Charlie Bird Salad
• Ina Garten Beef Bourguignon