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Butternut squash lasagna

prhubottom's picture

Hi.  I'm searching for a lasagna recipe using butternut squash. Much obliged.

Tuck's picture

(post #31425, reply #1 of 9)

Here's one Marie-Louise posted many moons ago and one I make often - it's very good.  I often add some corn to it as well. 

Serves 6.

I pound lasagna, uncooked
2 tablespoons butter
1 large onion, diced
1 pound butternut squash, peeled & diced
2 medium carrots, peeled & diced
2 leeks (whites only), halved & sliced
1 lb. mushrooms, sliced (opt.-I use a mixture of regular & wild mushrooms)
1/4 cup pine nuts
1/2 cup golden raisins
8 oz. Provolone and/or Gruyere cheese, grated
1/4 cup grated Parmesan cheese
4 tbsp. butter
1/4 cup flour
4 cups lowfat milk
salt & pepper to taste
nutmeg & cayenne to taste

Cook lasagna according to package directions; drain, rinse in cool water & lay noodles out on a towel in a single layer until ready to use.

Preheat oven to 350º.

BÉCHAMEL SAUCE: Melt the 4 tbsp. of butter in a saucepan. Stir in the flour & whisk over low heat for several minutes, until bubbling and the flour smells slightly nutty. Do not brown the roux. Slowly add the milk, whisking constantly, and continue whisking until the sauce comes to a boil. Reduce the heat & simmer for 10 minutes, or until slightly thickened, stirring occasionally.
When sauce is of the desired consistency, strain it into a container & season to taste w/ salt, pepper, nutmeg & cayenne.

VEGETABLE MIXTURE: Meanwhile, melt the 2 tbsp. butter in a large heavy pot over low heat. Add onion, squash, carrots, leeks & mushrooms; cover & cook until very soft. Remove from heat. Stir in the raisins and pine nuts; add some of the Béchamel & season to taste.

TO ASSEMBLE & BAKE: Spray a 9x13 inch baking dish with a nonstick product. Spread a little of the Béchamel sauce over the bottom. Arrange 1/4 of the noodles, then 1/3 of the vegetable mixture, a little of the remaining sauce, and 1/3 of the Provolone/ Gruyere cheese. Repeat this twice. Top w/ the remaining noodles, pour remaining sauce over, and sprinkle top with Parmesan.
Bake uncovered for 40 minutes, or until nicely browned and hot. Let rest at least 10 minutes before serving.


“A good dish is like a piece of music. It needs harmony, but, most of all, it must have clarity.”

Risottogirl's picture

(post #31425, reply #2 of 9)

This is my favorite squash lasagne - it is different but delicious! It was in Gourmet  a few years ago. Don't let the hazelnuts scare you!

Active time: 1 1/2 hr Start to finish: 2 1/2 hr

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425°F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks' note:
• Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

Makes 6 servings.

Water is a great ingredient to cook with, it has such a neutral flavor

Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Wolvie's picture

(post #31425, reply #3 of 9)

I like the sounds of this - on my list for cool weather - if we ever get any. ;-)

If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything

Lewis Simons


Syrah's picture

(post #31425, reply #4 of 9)

Risottogirl and Tuck, I love the sound of these. I am saving for next year unless we get a cool spring day anytime soon. Thank you!

"The truth will set you free. But first, it will piss you off"
Gloria Steinem

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Syb's picture

(post #31425, reply #5 of 9)

This is not a recipe I ordinarily would have tried, but I was making dinner for vegetarian friends last winter, and I tried this.  I was amazed that it was so tasty.   I loved it.   The only problem I have with it is calling it lasagna.  My family has certain expectations for lasagna, and this didn't fit.  

Risottogirl's picture

(post #31425, reply #6 of 9)

My family has certain expectations for lasagna, and this didn't fit.  

LOL! Why not?

Water is a great ingredient to cook with, it has such a neutral flavor

Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Syb's picture

(post #31425, reply #7 of 9)

Lasagna includes tomato sauce and lots of cheese.   And if DS has anything to say about it, it will include meat and nothing green (like spinach) except flecks of herbs. 

If I had called the squash lasagna "butternut and hazelnut casserole" I think DH and DS might have raved about it.

Risottogirl's picture

(post #31425, reply #8 of 9)

That's pretty funny. Maybe they are related to most of my family. Or at least from Maine. Where tomatoes are always red, eggplant is always purple and peppers are always green. And fried fish is always haddock. Period. LOL.

As much as she FUSSED about the lasagne, my mom loved it.

Water is a great ingredient to cook with, it has such a neutral flavor

Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Syb's picture

(post #31425, reply #9 of 9)

Well, I must admit it's my fault.  Even though my family is used to eating a great variety of foods, and I grow plenty of tomatoes and peppers of various colors, I had never made anything called lasagna that wasn't the traditional (American) one.

Edited 9/23/2005 2:01 pm ET by Syb