Winter Squash Lasagna with Brown Butter Béchamel Recipe

Serving: 8-10 people

Cooking Time: 2 hours 30 minutes (including prep and baking)

Ingredients

For the Roasted Winter Squash:
3 pounds butternut squash, peeled and diced into 1-inch cubes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons fresh sage, chopped

For the Brown Butter Béchamel:
6 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup grated Parmesan cheese

For Assembly:
12 lasagna noodles, cooked al dente
2 cups whole milk ricotta cheese
1 large egg
1/4 cup fresh parsley, chopped
2 tablespoons fresh sage, chopped
1 1/2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 tablespoons butter, for greasing

For Garnish:
Fresh sage leaves
Extra Parmesan cheese
Cracked black pepper

Instructions

Begin by preheating your oven to 425 degrees Fahrenheit and preparing your winter squash, which forms the heart of this elegant lasagna. Peel the butternut squash and cut into uniform 1-inch cubes for even roasting.

Toss the cubed squash with olive oil, salt, pepper, nutmeg, and chopped sage, ensuring every piece is well-coated with the aromatic seasonings.

Spread the seasoned squash on a large, rimmed baking sheet in a single layer, making sure pieces don’t overlap for proper caramelization.

Roast for 25-30 minutes until the squash is tender and lightly caramelized around the edges, with some pieces developing beautiful golden-brown spots.

Remove from oven and let cool slightly, then mash about half of the squash with a fork, leaving some chunks intact for texture in the finished lasagna.

Creating the Brown Butter Béchamel

While the squash roasts, prepare the luxurious brown butter béchamel that will bind all the layers together beautifully. In a large, heavy-bottomed saucepan, melt the butter over medium heat.

Continue cooking the butter, stirring constantly, for 3-4 minutes until it turns golden brown and develops a nutty aroma – this is the brown butter that adds incredible depth to the sauce.

Sprinkle the flour over the brown butter and whisk constantly for 1-2 minutes to cook the flour and create a smooth roux without any lumps.

Gradually add the warm milk, whisking constantly to prevent lumps from forming. The warm milk helps create a smoother sauce than cold milk.

Add the heavy cream and continue cooking, whisking frequently, for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.

Finishing the Béchamel

Season the béchamel with salt, white pepper, and nutmeg, then remove from heat and whisk in the grated Parmesan cheese until melted and smooth.

Taste and adjust seasoning as needed – the sauce should be rich, creamy, and well-balanced with a subtle nuttiness from the brown butter.

Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming while you prepare the other components.

Preparing the Ricotta Mixture

In a large bowl, combine the ricotta cheese, egg, chopped parsley, and sage, mixing until smooth and well combined.

The herbs add fresh flavor that brightens the rich squash and béchamel layers, while the egg helps bind the ricotta during baking.

Season the ricotta mixture lightly with salt and pepper, keeping in mind that the other components are already well-seasoned.

Assembling the Lasagna

Reduce oven temperature to 375 degrees Fahrenheit and generously butter a 9×13 inch baking dish to prevent sticking.

Cook the lasagna noodles according to package directions until al dente, then drain and lay flat on clean kitchen towels to prevent sticking.

Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish, creating a base that prevents the pasta from sticking.

Layer 4 lasagna noodles over the sauce, slightly overlapping if necessary to cover the bottom completely.

Building the Layers

Spread half of the ricotta mixture over the noodles, followed by half of the roasted squash mixture, distributing both evenly.

Pour about one-third of the remaining béchamel over the squash layer, then sprinkle with one-third of the mozzarella and Parmesan cheeses.

Repeat with another layer of noodles, the remaining ricotta, remaining squash, half of the remaining béchamel, and half of the remaining cheeses.

Top with the final layer of noodles, the remaining béchamel sauce, and the remaining cheeses for a beautiful golden top.

Baking to Perfection

Cover the assembled lasagna with aluminum foil and bake for 45 minutes, allowing all the flavors to meld and the layers to set properly.

Remove the foil and continue baking for 15-20 minutes until the top is golden brown and bubbly, with the cheese beautifully caramelized.

The lasagna should be bubbling around the edges and the top should be golden and slightly crispy in spots.

Let the lasagna rest for 15-20 minutes before cutting, which allows the layers to set and makes serving much easier and neater.

Serving and Presentation

Cut the rested lasagna into generous squares and serve on warmed plates, garnishing each portion with fresh sage leaves and a sprinkle of extra Parmesan cheese.

Add cracked black pepper just before serving for a final touch that enhances all the flavors beautifully.

The layers should hold together nicely while still being creamy and luxurious throughout.

Tips for Perfect Winter Squash Lasagna with Brown Butter Béchamel

Choose the right squash with butternut being ideal for its sweet flavor and creamy texture when roasted, though delicata or honeynut squash work well too.

Don’t overcook the squash as it will continue cooking in the oven during the lasagna baking process, so aim for just tender with some caramelization.

Brown the butter properly by cooking until it’s golden and nutty but not burnt, as burnt butter will make the entire béchamel taste bitter.

Make smooth béchamel by whisking constantly when adding milk and cooking until properly thickened – it should coat a spoon but still be pourable.

Let it rest adequately before cutting, as this step is crucial for clean slices and proper layer definition in the finished dish.

Cook noodles al dente since they’ll continue cooking during the baking process and you don’t want them to become mushy.

Layer strategically with sauce on the bottom to prevent sticking and ending with cheese on top for beautiful browning.

Make ahead partially by assembling up to a day in advance and refrigerating, then baking when ready to serve.

Make-Ahead Strategy

This lasagna can be assembled completely up to 24 hours ahead and refrigerated, then baked when ready. Add 10-15 minutes to the covered baking time if cooking from cold.

Storage and Reheating

Leftover lasagna keeps well covered in the refrigerator for up to 5 days and reheats beautifully in the oven at 350 degrees until heated through.

Nutritional Information

Per serving (based on 9 servings):

• Calories: 485
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 22g
• Sodium: 785mg
• Vitamin A: 12,850 IU
• Calcium: 485mg
• Iron: 2.8mg
• Potassium: 685mg

This nutritious comfort food provides exceptional amounts of vitamin A from the butternut squash, supporting eye health and immune function. The winter squash also contributes fiber, potassium, and antioxidants, while the dairy components add calcium and high-quality protein. The combination of whole grains from pasta and nutrient-dense vegetables makes this a more wholesome lasagna option that delivers both indulgence and substantial nutrition. Though rich, the generous vegetable content and quality ingredients make this a satisfying meal that provides lasting energy and important nutrients.