Butternut Squash and Ricotta Lasagna
Indulge in a cozy culinary experience with our Butternut Squash and Ricotta Lasagna! Layered with creamy ricotta, tender roasted butternut squash, and a hint of fresh herbs, this dish is a comforting twist on a classic favorite. Perfect for a family dinner, it's sure to warm your heart and satisfy your taste buds!
Prep
30
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 butternut
- 3 gousses d’ail
- 1 oignon
- Sel, poivre, noix de muscade
🥛Dairy & Eggs(3)
- 400ml de lait ou de boisson végétale (13.5 fl oz)
- 80g de parmesan râpé (2.82 oz)or crumbled feta for a saltier touch
- 250 g de ricotta (8.82 oz)replace with blended silken tofu for lactose-free version
🫙Pantry Staples(3)
- 2 c. à soupe de farine (30 ml)
- 8 à 10 feuilles de lasagnes
- 2 c. à soupe d’huile d’olive (30 ml)
🧂Spices & Seasonings(1)
- quelques feuilles de sauge ou de thym pour parfumeroptional
📦Other(1)
- 150 g de champignons (5.29 oz)
👨🍳 Instructions
- 1
Peel and cut the butternut squash into cubes, then roast it in the oven with garlic cloves, olive oil, salt, pepper, and thyme until tender, about 30 minutes at 180°C.
- 2
In a small saucepan, sauté the onion in 2 tablespoons of olive oil.
- 3
Add the flour, mix for 1 minute, then gradually add the milk until a creamy texture is achieved.
- 4
Season with salt, pepper, and a bit of nutmeg. Off the heat, incorporate the ricotta.
- 5
In a greased dish, layer: a layer of ricotta béchamel, a layer of lasagna sheets, a layer of butternut, mushrooms, and sage, a layer of parmesan, and repeat until full.
- 6
Finish with a layer of béchamel and parmesan.
- 7
Bake at 180°C (fan oven) for 35 to 40 minutes until golden and melted.
- 8
Let rest for 5 to 10 minutes before serving.
💡 Pro Tips
- ✓Roast the butternut squash cubes at 356°F on a single uncrowded layer so steam escapes rather than condensing—overcrowding traps moisture and steams the squash instead of caramelizing it, leaving your lasagna filling watery.technique356°F (180°C)
- ✓Cook the flour and oil roux for a full 60 seconds before adding milk to eliminate the raw starch taste and fully activate the flour's thickening power, since undercooked roux leaves a pasty mouthfeel in the béchamel.technique60 seconds
- ✓Add the milk gradually in 3-4 additions, whisking constantly, rather than all at once—this prevents starch granules from clumping and ensures even gelatinization for a smooth, lump-free sauce.technique3-4 additions
- ✓Incorporate the ricotta off-heat once the béchamel drops below 160°F, since ricotta's delicate proteins will curdle and turn grainy if stirred into liquid still at a rolling simmer.ingredientbelow 160°F
- ✓Let the assembled lasagna rest 5-10 minutes post-bake so the béchamel, which is still fluid above 175°F, has time to cool and thicken enough to hold clean layers when sliced.timing5-10 minutes
Share this recipe
Prep
30
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Butternut Squash and Ricotta Lasagna
Indulge in a cozy culinary experience with our Butternut Squash and Ricotta Lasagna! Layered with creamy ricotta, tender roasted butternut squash, and a hint of fresh herbs, this dish is a comforting twist on a classic favorite. Perfect for a family dinner, it's sure to warm your heart and satisfy your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 butternut
- 3 gousses d’ail
- 1 oignon
- Sel, poivre, noix de muscade
🥛Dairy & Eggs(3)
- 400ml de lait ou de boisson végétale (13.5 fl oz)
- 80g de parmesan râpé (2.82 oz)or crumbled feta for a saltier touch
- 250 g de ricotta (8.82 oz)replace with blended silken tofu for lactose-free version
🫙Pantry Staples(3)
- 2 c. à soupe de farine (30 ml)
- 8 à 10 feuilles de lasagnes
- 2 c. à soupe d’huile d’olive (30 ml)
🧂Spices & Seasonings(1)
- quelques feuilles de sauge ou de thym pour parfumeroptional
📦Other(1)
- 150 g de champignons (5.29 oz)
👨🍳 Instructions
- 1
Peel and cut the butternut squash into cubes, then roast it in the oven with garlic cloves, olive oil, salt, pepper, and thyme until tender, about 30 minutes at 180°C.
- 2
In a small saucepan, sauté the onion in 2 tablespoons of olive oil.
- 3
Add the flour, mix for 1 minute, then gradually add the milk until a creamy texture is achieved.
- 4
Season with salt, pepper, and a bit of nutmeg. Off the heat, incorporate the ricotta.
- 5
In a greased dish, layer: a layer of ricotta béchamel, a layer of lasagna sheets, a layer of butternut, mushrooms, and sage, a layer of parmesan, and repeat until full.
- 6
Finish with a layer of béchamel and parmesan.
- 7
Bake at 180°C (fan oven) for 35 to 40 minutes until golden and melted.
- 8
Let rest for 5 to 10 minutes before serving.
💡 Pro Tips
- ✓Roast the butternut squash cubes at 356°F on a single uncrowded layer so steam escapes rather than condensing—overcrowding traps moisture and steams the squash instead of caramelizing it, leaving your lasagna filling watery.technique356°F (180°C)
- ✓Cook the flour and oil roux for a full 60 seconds before adding milk to eliminate the raw starch taste and fully activate the flour's thickening power, since undercooked roux leaves a pasty mouthfeel in the béchamel.technique60 seconds
- ✓Add the milk gradually in 3-4 additions, whisking constantly, rather than all at once—this prevents starch granules from clumping and ensures even gelatinization for a smooth, lump-free sauce.technique3-4 additions
- ✓Incorporate the ricotta off-heat once the béchamel drops below 160°F, since ricotta's delicate proteins will curdle and turn grainy if stirred into liquid still at a rolling simmer.ingredientbelow 160°F
- ✓Let the assembled lasagna rest 5-10 minutes post-bake so the béchamel, which is still fluid above 175°F, has time to cool and thicken enough to hold clean layers when sliced.timing5-10 minutes