The Best Squash Lasagna Recipe
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyere white sauce and layers of tender pasta.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyere white sauce and layers of tender pasta.
- 1 large egg
- 4 ounces cream cheese
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 tablespoons flour
- kosher salt and freshly ground black pepper
- 1/4 teaspoon cinnamon
- 2 cups whole milk
- 6 tablespoons unsalted butter divided
- 2 medium cloves garlic minced (about 2 teaspoons)
- 1 large kabocha squash or sugar pumpkin (about 2 1/2 pound quartered, seeds discarded
- 1/4 teaspoon freshly grated nutmeg divided
- 2 crisp baking apples such as golden delicious, peel
- 1/4 cup minced fresh sage leaves
- 1 package no-boil lasagna noodles (15 noodles)
- 12 ounces shredded gruyã¨re cheese
- Carbohydrate 6.01405559962132 g
- Cholesterol 87.58631694 mg
- Fat 19.753102806536 g
- Fiber 0.0975916633605957 g
- Protein 2.69042697988667 g
- Saturated Fat 11.4915568310016 g
- Serving Size 1 1 Serving (116g)
- Sodium 465.901000267403 mg
- Sugar 5.91646393626072 g
- Trans Fat 1.93161136655386 g
- Calories 208 calories
Step-by-step
- Adjust oven rack to center position and preheat oven to 325°F.
- Toss three squash quarters with 1 tablespoon olive oil and coat thoroughly using your hands. Season with salt and pepper.
- Place in a cast iron skillet or on a foil-lined rimmed baking sheet and roast until a knife meets no resistance when poked into the flesh around the stem, about 45 minutes.
- Remove from oven and set aside until cool enough to handle.
- Increase oven temperature to 400°F.
- Scrape roasted squash flesh out into the work bowl of a food processor. Add egg, cream cheese, 2 tablespoons butter, maple syrup, cinnamon, and half of nutmeg. Process until a completely smooth purée is formed.
- Transfer to a medium bowl and set aside.
- While squashes are roasting in step 1, cut remaining squash quarter into 1/2-inch dice.
- Melt 2 more tablespoons butter in a large skillet over high heat, swirling until foaming subsides.
- Add diced squash and apple and cook, tossing and stirring frequently until tender and browned on most sides, about 10 minutes.
- Season to taste with salt and pepper and add minced sage.
- Transfer to a bowl and set aside.
- Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water. Set aside, agitating the noodles occasionally to make sure they aren't sticking.
- Meanwhile, heat remaining 2 tablespoons butter and garlic in a medium saucepan over medium heat.
- Cook, stirring, until butter has melted and garlic is fragrant, about 1 minute.
- Add flour and cook, whisking constantly, until flour starts to smell nutty and is pale blond, about 2 minutes.
- Whisking constantly, slowly add the milk in a thin, steady stream.
- Once milk is fully incorporated, bring to a boil, whisk vigorously, then remove from heat.
- Add 8 ounces of Gruyère cheese and whisk until completely smooth. If any lumps remain, blend with a hand blender or in a standing blender until smooth.
- Add remaining 1/8th teaspoon nutmeg and season to taste with salt and pepper. Set aside.
- Remove lasagna noodles from baking dish and transfer to clean dish towels to blot excess moisture.
- Spread 1/6th of the white sauce over the bottom of the baking dish and top with three lasagna noodles.
- Add 1/5 of squash puree and 1/4 of sautéed squash and apple mixture.
- Top with 1/6th of white sauce.
- Repeat with 3 more layers of noodles, squash puree, cooked squash mixture, and white sauce.
- At this stage, you should have used up all of the sautéed squash and still have 1/6th of the white sauce and 1/5th of the squash purée remaining.
- Place the final three noodles on top of the lasagna, top with the remaining purée, the remaining 4 ounces of shredded Gruyère, and drizzle with the remaining white sauce.
- Cover with aluminum foil, and transfer to the oven.
- Bake, covered, for 20 minutes.
- Remove foil and continue baking until browned and bubbly, about 15 minutes longer.
- Remove from oven, let rest for 5 minutes, slice, and serve.
The Best Squash Lasagna: A Cozy Fall Meal
As a busy working mom, finding time to cook a delicious and healthy meal can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework help, and the ever-present mountain of laundry. But even amidst the chaos, I still crave comfort food – the kind that warms my soul and nourishes my family. That's where this squash lasagna comes in. It's the perfect blend of autumn flavors, satisfying richness, and surprisingly manageable preparation.
The beauty of this recipe lies in its simplicity. While it sounds fancy – and it definitely tastes fancy – the steps are surprisingly straightforward. The roasting of the squash brings out its natural sweetness, creating a depth of flavor that store-bought squash simply can't match. And the creamy Gruyère sauce adds the perfect touch of indulgence without being overly heavy. My family absolutely loves it, and it's become a regular feature on our autumn dinner rotation. It's versatile too; I often substitute the apples with pears, depending on what’s in season at the farmer's market.
I usually prepare most of the components ahead of time. The squash can be roasted and pureed a day or two in advance, and the sauce can be made earlier in the day as well. This allows me to assemble the lasagna quickly on a busy weeknight. The key is good organization and preparation; this lasagna is worth the effort!
This lasagna isn’t just a weeknight dinner winner; it also works wonderfully for weekend gatherings or potlucks. It travels well, and its vibrant colors and autumnal aroma are sure to impress your guests. I’ve even been known to make a double batch and freeze half for a future meal, a true lifesaver on those particularly hectic evenings. The flavors only deepen with time, making it even more delicious upon reheating.
Beyond the convenience and delicious taste, this lasagna is surprisingly healthy. The squash is packed with vitamins and fiber, and the Gruyère, while decadent, adds a good source of calcium and protein. This is a recipe I'm truly proud of – a balanced and nourishing meal that even my pickiest eaters enjoy. It's a testament to the idea that healthy and delicious can coexist, especially during the busy season of autumn.
I’ve found this recipe to be adaptable to different dietary needs as well. For a vegetarian version, simply omit the butter and substitute olive oil throughout. If you’re looking for a gluten-free option, readily available gluten-free lasagna noodles will work perfectly. Experiment and adjust to your preferences – that's the beauty of cooking! You can add your favorite herbs or spices to make this recipe your own. I've even added sauteed mushrooms for added texture and flavor, to the delight of my family.
So, whether you're a seasoned home cook or a beginner in the kitchen, I encourage you to try this squash lasagna recipe. It's a true testament to the magic of simple ingredients, clever preparation, and the satisfying reward of a delicious and comforting meal shared with loved ones. This is more than just a recipe; it's a comforting hug on a plate, a taste of autumn, and a cherished memory in the making. Give it a try, and I'm sure you'll add it to your list of favorite fall dishes.
