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Butternut Squash Sun-Dried Tomato White Lasagna

Butternut Squash Sun-Dried Tomato White Lasagna

The ultimate comfort food, Butternut Squash Sun-Dried Tomato White Lasagna combines creamy layers with roasted squash and savory sun-dried tomatoes. This easy weeknight dinner is not only delicious but also a feast for the eyes. It's the perfect dish to bring friends and family together tonight!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups butternut squash, cubed (about 1 medium squash)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • kosher salt and pepper
  • 6 tablespoons butter
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh sage, chopped
  • 1 tsp dried basil
  • 1/4 cup flour
  • 3 1/2 cups whole milk
  • 1/4 teaspoon fresh grated nutmeg
  • 1 cup shredded fontina cheese
  • 1 cup parmesan cheese, grated
  • 2 cups whole milk ricotta
  • 2 cups shredded provolone
  • 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped
  • 1 box no-boil lasagna noodles
  • 2 tablespoons toasted pine nuts

Equipment

  • Oven
  • Large Pot
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon
  • Whisk

Method
 

    1. Preheat your oven to 375 degrees F. Grease a 9x13 inch pan to prepare for the lasagna.
    2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Spread evenly and transfer to the oven, roasting for 25 to 30 minutes or until the squash is tender and slightly caramelized.
    3. While the squash is roasting, melt the butter in a medium saucepan over medium heat. Add the garlic, sage, and basil, cooking for about 30 seconds until fragrant.
    4. Whisk in the flour and cook for one minute, ensuring there are no lumps. Gradually add the whole milk, stirring constantly. Once combined, stir in the nutmeg and season with salt and pepper. Bring to a gentle boil, stirring for one minute until thickened. Remove from heat, and stir in the fontina cheese and half a cup of parmesan cheese until melted and smooth.
    5. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, provolone, and sun-dried tomatoes until well combined.
    6. Spread one-quarter of the cheese sauce in the bottom of your prepared baking dish. Top with 3 to 4 sheets of lasagna noodles. Layer half of the butternut squash mixture followed by another quarter of the cheese sauce.
    7. Add another 3 to 4 sheets of lasagna noodles, then layer the rest of the butternut squash mixture and another quarter of the cheese sauce. Finish with the remaining lasagna noodles and pour the last quarter of the cheese sauce over the top, ensuring it’s evenly spread. Finally, sprinkle the remaining half cup of parmesan cheese on top.
    8. Bake uncovered for 45 minutes or until the top is bubbly and slightly browned. Allow to sit for 10 minutes before serving. Finish with a sprinkle of pine nuts and if desired, fried sage.

Notes

  • Storage: Store any leftovers in an airtight container in the fridge for up to three days.
  • Freezing: You can freeze the assembled lasagna before baking. Just let it thaw overnight in the fridge before baking.
  • Variations: For a twist, add some sautéed mushrooms or spinach to the filling.
  • Make it Gluten-Free: Use gluten-free lasagna noodles and ensure all sauces and cheeses are certified gluten-free.
  • Serving Suggestions: Serve with a salad or garlic bread for a complete meal.