Roasted Butternut Squash and Garlic Lasagna: A Cozy Autumnal Delight
Autumn is the season for comfort food, and what’s more comforting than a warm, cheesy lasagna? This recipe takes the classic Italian dish and infuses it with the flavors of fall, featuring sweet roasted butternut squash and fragrant roasted garlic. The combination is simply divine, creating a lasagna that’s both hearty and elegant, perfect for a weeknight dinner or a special occasion. This Roasted Butternut Squash and Garlic Lasagna is a vegetarian masterpiece that will impress even the most ardent meat-eaters.
**Why You’ll Love This Recipe:**
* **Seasonal Flavors:** Butternut squash and garlic are at their peak in the fall, providing a naturally sweet and savory flavor profile.
* **Vegetarian Delight:** A satisfying and flavorful vegetarian option that doesn’t compromise on richness or texture.
* **Impressive Presentation:** The vibrant colors of the squash and the layers of cheese make this lasagna visually stunning.
* **Make-Ahead Friendly:** Assemble the lasagna ahead of time and bake it when you’re ready to eat.
* **Cozy Comfort Food:** Perfect for chilly evenings and gatherings with loved ones.
**Ingredients:**
* **Butternut Squash:** 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
* **Garlic:** 1 whole head of garlic
* **Olive Oil:** Extra virgin olive oil, for roasting and sautéing
* **Onion:** 1 medium yellow onion, finely chopped
* **Fresh Sage:** 2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
* **Ricotta Cheese:** 15 ounces whole milk ricotta cheese
* **Parmesan Cheese:** 1 cup grated Parmesan cheese, plus more for topping
* **Mozzarella Cheese:** 2 cups shredded mozzarella cheese
* **Egg:** 1 large egg
* **Nutmeg:** 1/4 teaspoon ground nutmeg
* **Salt and Pepper:** To taste
* **No-Boil Lasagna Noodles:** 9-12 no-boil lasagna noodles
* **Vegetable Broth or Water:** 1/2 cup (to help cook the noodles)
**Equipment:**
* Baking sheet
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
* Cheese grater
* Vegetable peeler
* Knife
* Cutting board
**Instructions:**
**1. Roast the Butternut Squash and Garlic:**
* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
* **Prepare the Garlic:** Cut off the top of the garlic head, exposing the cloves. Drizzle with olive oil, wrap in foil, and place on the baking sheet.
* **Prepare the Butternut Squash:** Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet, making sure not to overcrowd the pan. If necessary, use two baking sheets.
* **Roast:** Roast the butternut squash and garlic for 30-40 minutes, or until the squash is tender and slightly caramelized and the garlic cloves are soft and fragrant. The garlic may be ready before the squash, so check it after 30 minutes and remove it if it’s done. The squash is done when a fork easily pierces a piece without resistance.
* **Cool and Squeeze Garlic:** Let the squash and garlic cool slightly. Once cool enough to handle, squeeze the roasted garlic cloves from their skins into a small bowl. Mash the garlic with a fork or the back of a spoon until it forms a smooth paste.
**2. Make the Butternut Squash Filling:**
* In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the mashed roasted garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant.
* Add the roasted butternut squash to the skillet. Use a potato masher or the back of a spoon to slightly mash the squash, leaving some chunks for texture. You don’t want it completely pureed.
* Season with salt and pepper to taste. Remove from heat and set aside.
**3. Prepare the Ricotta Cheese Mixture:**
* In a medium mixing bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan cheese, the egg, and ground nutmeg.
* Mix well until everything is evenly combined. Season with salt and pepper to taste.
**4. Assemble the Lasagna:**
* Preheat your oven to 375°F (190°C).
* Lightly grease a 9×13 inch baking dish with olive oil.
* **Layer 1:** Spread a thin layer of the butternut squash filling (about 1/3 of the total amount) evenly over the bottom of the baking dish.
* **Layer 2:** Arrange 3-4 no-boil lasagna noodles over the squash filling, overlapping slightly as needed. If the noodles are too long, break them to fit. Try to cover the entire surface of the squash filling with the noodles.
* **Layer 3:** Spread half of the ricotta cheese mixture evenly over the noodles.
* **Layer 4:** Sprinkle 1/3 of the shredded mozzarella cheese over the ricotta cheese.
* **Layer 5:** Spread another layer of the butternut squash filling (about 1/3 of the total amount) evenly over the mozzarella cheese.
* **Layer 6:** Arrange another layer of 3-4 no-boil lasagna noodles over the squash filling, overlapping slightly as needed. If the noodles are too long, break them to fit. Try to cover the entire surface of the squash filling with the noodles.
* **Layer 7:** Spread the remaining ricotta cheese mixture evenly over the noodles.
* **Layer 8:** Sprinkle 1/3 of the shredded mozzarella cheese over the ricotta cheese.
* **Layer 9:** Spread the remaining butternut squash filling (about 1/3 of the total amount) evenly over the mozzarella cheese.
* **Layer 10:** Arrange the final layer of 3-4 no-boil lasagna noodles over the squash filling, overlapping slightly as needed. If the noodles are too long, break them to fit. Try to cover the entire surface of the squash filling with the noodles.
* **Layer 11:** Pour the vegetable broth or water evenly over the top layer of noodles. This will help the noodles cook properly.
* **Layer 12:** Sprinkle the remaining shredded mozzarella cheese and Parmesan cheese over the top.
**5. Bake the Lasagna:**
* Cover the baking dish tightly with aluminum foil. This will prevent the cheese from browning too quickly and help the noodles cook evenly.
* Bake for 30 minutes, covered.
* Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on the lasagna to prevent the cheese from burning.
* If the cheese starts to brown too quickly, you can loosely tent the lasagna with foil.
**6. Rest and Serve:**
* Remove the lasagna from the oven and let it rest for at least 15-20 minutes before cutting and serving. This allows the lasagna to set and prevents it from being too runny.
* Garnish with fresh sage leaves and extra grated Parmesan cheese, if desired.
* Serve warm and enjoy!
**Tips and Variations:**
* **Spice it Up:** Add a pinch of red pepper flakes to the butternut squash filling for a little heat.
* **Add Greens:** Stir in some wilted spinach or kale to the ricotta cheese mixture for added nutrients and flavor.
* **Use Different Cheese:** Try using Fontina, Gruyere, or provolone cheese in addition to or instead of mozzarella and Parmesan.
* **Make it Vegan:** Use vegan ricotta cheese and mozzarella cheese alternatives to make this lasagna vegan. You can also use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) to replace the egg in the ricotta cheese mixture.
* **Add a Sauce:** While the butternut squash filling is plenty flavorful on its own, you could add a layer of tomato sauce or béchamel sauce for extra richness.
* **Roasted Vegetables:** Feel free to add other roasted vegetables to the lasagna, such as zucchini, bell peppers, or mushrooms.
* **Fresh Herbs:** Experiment with different fresh herbs in the butternut squash filling, such as thyme, rosemary, or oregano.
* **Make Ahead:** You can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add about 10-15 minutes to the baking time.
* **Freezing Instructions:** To freeze the lasagna, let it cool completely after baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw the lasagna overnight in the refrigerator. Bake it in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until heated through.
**Serving Suggestions:**
* Serve with a side salad and crusty bread for a complete meal.
* Pair with a glass of Pinot Noir or Chardonnay.
* This lasagna is also delicious served as a vegetarian main course for Thanksgiving or other holiday gatherings.
**Nutritional Information (approximate, per serving):**
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 500-700mg
* Carbohydrates: 40-50g
* Fiber: 5-7g
* Sugar: 15-20g
* Protein: 20-25g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*
**Enjoy this heartwarming Roasted Butternut Squash and Garlic Lasagna! It’s a flavorful and comforting dish that’s sure to become a fall favorite.**
This lasagna recipe is a great example of how you can incorporate seasonal produce into classic dishes. The sweetness of the butternut squash pairs perfectly with the savory roasted garlic and creamy ricotta cheese, creating a symphony of flavors that will tantalize your taste buds. The no-boil lasagna noodles make this recipe easy to prepare, even on a busy weeknight. The roasting of the squash and garlic brings out their natural sweetness and creates a depth of flavor that you just can’t get from boiling or steaming.
Experiment with different variations to make this lasagna your own. Add your favorite vegetables, cheeses, or herbs to create a dish that’s perfectly suited to your taste. Don’t be afraid to get creative and have fun in the kitchen!
This recipe is not only delicious but also relatively healthy. Butternut squash is a good source of vitamins A and C, as well as fiber. Garlic has numerous health benefits, including boosting the immune system and reducing inflammation. Ricotta cheese is a good source of protein and calcium. While lasagna is traditionally a high-calorie dish, this vegetarian version is lower in fat and calories than meat-based lasagnas.
Whether you’re looking for a vegetarian main course for a holiday gathering or a cozy weeknight dinner, this Roasted Butternut Squash and Garlic Lasagna is sure to please. The combination of flavors and textures is simply irresistible, and the beautiful presentation will impress your guests. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and comforting meal.
**Other Fall Recipes You Might Enjoy:**
* Apple Crisp
* Pumpkin Pie
* Sweet Potato Casserole
* Butternut Squash Soup
* Cranberry Sauce
Enjoy the flavors of fall with these delicious and comforting recipes! They are perfect for sharing with family and friends.