This is the perfect vegetarian thanksgiving dish because it is fall themed and so delicious. The rich creamy bechamel cheese sauce paired with the roasted butternut squash makes this dish to die for!
I love the layers of bechamel sauce, ricotta butternut squash mash, and more cheese. It is not easy to find a great thanksgiving vegetarian-friendly dish but this one is great for Friendsgiving or family gatherings.
Here are a few recommendations for this dish. This dish has many components so I would recommend reading through the recipe once and measuring everything out before you start cooking. You will need to have the sauce prepared and the butternut squash mash before you start layering the noodles. You can prepare this recipe ahead of time and leave it unbaked in the fridge for about 2 days. Also, this is the perfect dish to freeze. I cut up my lasagna into individual servings and freeze it into small containers to have at a later date. It is a great frozen meal to have when you don't have time to cook anything. You can make this dish gluten-free by using gluten-free lasagna noodles and gluten-free flour. If you prefer more butternut squash flavor you can leave add more squash and less ricotta cheese. Enjoy this amazing meal!
Butternut Squash Lasagna
Serving size: 8
Total Time: 1 hour
Source: Recipe adapted from halfbakedharvest.
6 cups cubed butternut squash (about 1 medium squash)
salt and pepper
6 tablespoons unsalted butter
3 cloves garlic, minced (or garlic salt)
12 fresh sage leaves (or dried thyme)
2 sprigs fresh rosemary (or dried)
1/4 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
1/4 teaspoon fresh grated nutmeg
1 cup shredded gouda
1 cup shredded gruyere cheese
2 cups whole milk ricotta
2 cups shredded provolone (or mozzarella)
4 cups fresh baby spinach
1 box lasagna noodles
Step 1: Preheat oven to 375 degrees. Lightly butter a 9x13 inch baking dish.
Step 2: On a baking sheet, add the cubed butternut squash, olive oil, and a pinch of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. Alternatively, you can boil the butternut squash to soften however you won't get that strong roast flavor from the butternut squash.
Step 3: Boil a large pot of water on the stove and cook about 9-12 lasagna noodles. Set aside until you are ready for assembling the dish.
Step 3: To make the sauce: Heat the butter, garlic, whole sage leaves, and rosemary springs, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Alternatively, you can use dried seasoning and keep the herbs in the sauce. I would recommend using less dried seasoning because it will be stronger in taste, about 1 teaspoon each.
Step 4: Whisk in the flour and cook for about 1 minute. The butter-flour mixture should be thick. I added about 1/4 cup more because I prefer to make a thick sauce. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda, gruyere, and spinach. Stir until the cheese is melted. Remove from the heat and set aside.
Step 5: In a medium bowl, mash the roasted butternut squash until mostly smooth. I added the roasted butternut squash and a little bit of water in a blender to make the mashing process easier. Stir in the ricotta. Season with salt and pepper.
Step 6: Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used, about 4 layers.
Step 7: Bake uncovered for 30-45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!
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