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Butternut Squash Lasagna Recipe

Full recipe at vanillaandbean.com

  • Cooking Spray (for baker)
  • 2 1/2 lb (1.1kg) Butternut Squash (about one medium butternut (you'll need about 2 C mashed / 390g))
  • 2 Tbs + 2 tsp Olive Oil (divided)
  • 1 tsp Sea Salt (divided)
  • 1 1/2 Tbs Sage (dried)
  • 1 head of Garlic (medium, top sliced to expose garlic)
  • 1 (325g) Purple or Yellow Onion (large, sliced in half, then sliced thin in half moons. )
  • 2 Tbs Water
  • 1 (9oz / 255g) Bunch of Kale (Red Russian or curly green, stems removed and chopped into 1" pieces (see note on spinach))
  • 4 C (880g) Whole Milk (divided)
  • 1 Bay Leaf
  • 4 Springs of Thyme (or an herb bundle of thyme, rosemary and/or sage)
  • 4 Tbs All Purpose Flour
  • 1/4 tsp Pepper (ground)
  • 3/4 tsp Nutmeg (ground)
  • 1/4 tsp Red Pepper Flakes
  • 6 Dry Lasagna Noodles (whole wheat or regular (I use 3"x7.5" / 7.6cm x 19cm Bionaturae noodles so they fit the pan easily))
  • 7 oz (200g) Fontina Cheese (grated, divided)
  • Parmesan Cheese
  • Chopped Parsley or Thyme

Overview

Prep Time:
1 hr
Cook Time:
1 hr 45 min
Total Time:
2 hr 45 min

Category

Dinner

Cuisine

American

Occasion

Holiday

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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