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Butternut squash lasagna with bechamel

This recipe crafts a comforting butternut squash lasagna featuring savory Italian sausage, fresh spinach, and a rich, creamy béchamel sauce. Layers of noodles, cheeses, and a flavorful squash mixture are baked to golden perfection, offering a hearty and elegant meal for any occasion.
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Servings: 8 people
Course: lunch/dinner
Cuisine: Italian
Calories: 5820.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the lasagna
  • 1 pound fresh or cooked, lasagna noodles
  • 2 cups butternut squash flesh cooked
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 ounces goat cheese
  • 1 pound Italian sausage
  • 8 ounces fresh ricotta or mozzarella
  • 1 cup grated Parmigiano Reggiano
  • 2 1/2 cups bechamel recipe follows
  • 1 pound fresh baby spinach sauteed
  • olive oil for sauteeing
  • Bechamel sauce
  • 1 1/2 cups half and half
  • 1 cup water
  • 4 tablespoons cornstarch
  • 1 egg
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated parmesan

Equipment

  • 1 Large Oven-Safe Baking Dish Typically 9x13 inch for a generous lasagna.
  • 1 Large Skillet For browning sausage and sautéing aromatics/spinach.
  • 1 Medium Saucepan For preparing the béchamel sauce.
  • 1 Whisk Essential for smooth, lump-free béchamel.
  • 1 Chef's Knife & Cutting Board For prepping vegetables.

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. If not pre-cooked, roast or boil butternut squash until very tender, then mash smoothly. Set aside.
  3. In a large skillet, brown the Italian sausage over medium-high heat, breaking it up as it cooks. Drain excess fat and set sausage aside.
  4. In the same skillet, add a little olive oil if needed, then sauté the diced onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Stir in the sautéed baby spinach until wilted, then combine with the cooked sausage, onion, and garlic mixture.
  6. To prepare the béchamel: In a saucepan, gently heat half-and-half and water. In a separate bowl, whisk cornstarch and egg until smooth, then temper by slowly whisking in a small amount of the hot liquid. Pour the tempered mixture back into the saucepan, add nutmeg and parmesan, and whisk continuously over medium heat until thickened to a sauce consistency.
  7. Begin assembling the lasagna in the prepared baking dish: spread a thin layer of béchamel on the bottom, followed by a layer of lasagna noodles.
  8. Layer with butternut squash, then a portion of the sausage-spinach mixture, dot with goat cheese, ricotta/mozzarella, and a sprinkle of Parmigiano Reggiano, then more béchamel.
  9. Repeat layers, ending with noodles, a generous layer of béchamel, and a final sprinkle of Parmigiano Reggiano.
  10. Bake for 35-45 minutes, or until bubbly and golden brown on top. Let rest for 15-20 minutes before slicing and serving.

Notes

Ensure your butternut squash is cooked and mashed smoothly for the best texture in the lasagna. For the béchamel, slowly whisk the cornstarch mixture into the warm half-and-half to prevent lumps; cook until it coats the back of a spoon. Do not skip browning the Italian sausage thoroughly, as it builds the flavor foundation. When assembling, spread a thin layer of béchamel on the bottom of the dish to prevent noodles from sticking. Allow the lasagna to rest for at least 15-20 minutes after baking; this helps it set, making for cleaner slices and a better presentation.