Ingredients
For the Butternut Squash
1 large butternut squash (about 3 lbs / 1.4 kg), peeled, seeded, and cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
For the Cheese Mixture
10 oz (285 g) goat cheese, softened
15 oz (425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
½ tsp salt
¼ tsp black pepper
For the White Sauce
4 tbsp unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
¼ tsp ground nutmeg
1 tsp salt
½ tsp black pepper
Additional
12 lasagna noodles, cooked according to package directions
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese (for topping)
Fresh sage leaves, for garnish (optional)
Instructions
1. Roast the Squash
Preheat oven to 400°F (200°C).
Toss squash with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, until tender.
Mash lightly with a fork, leaving some texture.
2. Make the Cheese Mixture
In a large bowl, combine goat cheese, ricotta, egg, Parmesan, sage, salt, and pepper.
Mix until smooth.
3. Prepare the White Sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes.
Gradually whisk in warm milk.
Cook, stirring constantly, until thickened, about 5–7 minutes.
Stir in nutmeg, salt, and pepper.
4. Assemble the Lasagna
Lightly grease a 9×13-inch baking dish.
Spread ½ cup white sauce on the bottom.
Layer:
3 lasagna noodles
One-third of the squash
One-third of the cheese mixture
One-third of the white sauce
One-third of the mozzarella
Repeat layers two more times.
Finish with remaining white sauce, mozzarella, and Parmesan on top.
5. Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove foil and bake for 20–25 minutes more, until golden and bubbly.
Let rest for 15 minutes before slicing.
Optional Add-Ins
2 cups sautéed spinach
1 cup caramelized onions
1 cup chopped walnuts
Fresh thyme or rosemary
