Put a seasonal twist on a classic Italian dish! This cheesy and dreamy Butternut Squash Lasagna is also 100% vegetarian-friendly.
Ingredients
1 large butternut squash, peeled and thinly sliced
1 tablespoon olive oil
9 lasagna noodles, cooked
2 tablespoons butter
2 tablespoons all-purpose flou
2 cups whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
Salt and pepper, to taste
Directions
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Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set aside.
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Toss the sliced squash with olive oil, salt, and pepper.
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Roast the squash in the preheated oven for 20 to 25 minutes until the slices are tender and golden. Remove from the oven and set aside.
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Cook lasagna noodles according to package instructions. Drain and set aside.
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In a medium saucepan, melt the butter over medium heat. Add flour and whisk constantly for 1 to 2 minutes.
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Gradually add whole milk, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 3 to 5 minutes until the sauce thickens.
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Stir in the grated Parmesan cheese, dried sage, and ground nutmeg. Season it with salt and pepper taste.
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Assemble the lasagna by spreading a thin layer of sauce on the bottom of the baking dish. Add a layer of cooked lasagna noodles, followed by a layer of roasted butternut squash and a layer of shredded mozzarella cheese. Repeat with the remaining noodles, squash and cheese.
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Pour the remaining sauce over the top of the lasagna, spreading it evenly to cover the noodles. Sprinkle with more Parmesan cheese if desired.
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Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minute until the cheese is melted and bubbly.
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Let the lasagna cool for 10 to 15 minutes before digging in.