Our favorite kinds of dinners are the ones that are full of lots of veggies yet so hearty they require no sides, no salads, and no soups. This cheese- and fresh herb-filled lasagna is just that: filling and delicious enough that you don’t need anything else. Swap your traditional lasagna noodles for sweet butternut squash slices for a healthy-ish dinner that you won’t be able to get enough of. The best part? No matter what hardy squash you have—acorn, butternut, pumpkin, or kabocha—you can follow the same recipe below (which includes how-to for a simple béchamel).
Watch now to learn how to bake your own cheesy butternut squash lasagna.
Butternut Squash Lasagna
Description
Serves 8-12
Ingredients
Scale
- 1 medium-large yellow onion, diced
- 2 shallots, diced
- 1 butternut squash, peeled, seeded, quartered and thinly cut into ¼–½-inch half moon slices
- 1 bunch Swiss or rainbow chard, cleaned and cut into thin ribbons
- 2 cups whole-fat mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 cup pecorino romano cheese, grated
- 1 tablespoon rosemary sprigs, finely minced
- 3 tablespoons sage leaves, finely minced
- 3 tablespoons extra virgin olive oil, more if needed
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 3 ½ cups whole milk
- ¼ teaspoon nutmeg, ground
- Kosher salt to taste
- Cracked black pepper to taste
- 1 tablespoon parsley or carrot tops, finely minced (Optional)
Instructions
- Preheat oven to 375 degrees.
- In a sauté pan, heat 1 tablespoon of olive oil and lightly caramelize the onion and shallot, about 8-10 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.
- Mix mozzarella, parmesan and pecorino cheeses together in a bowl and set aside.
- For the béchamel sauce: Heat a medium saucepan over medium heat. Add butter.
- Once butter has melted, whisk in flour to incorporate and then slowly pour in milk and add nutmeg, consistently whisking. Bring mixture to a boil and then reduce heat to a simmer, whisking constantly for 5-7 minutes until the béchamel is nicely thickened and silky, not clumpy. Season with salt and pepper.
- To arrange the lasagna, use a 9” x 13” glass baking dish or ceramic casserole dish to layer ingredients. Distribute approximately ½ cup sautéed onion and shallot over the bottom of the dish.
- In a “fish scale” scalloped pattern, layer butternut squash slices over top.
- Drizzle slices with olive oil, rosemary, and sage and season with salt and pepper.
- Top squash with a handful or two of Swiss chard, followed by 1 cup or so of the shredded cheese mixture.
- Pour ½ – ¾ cup of the béchamel sauce over top.
- Begin again with the onions and shallots for the second layer, repeating all steps above. Ingredients should be plentiful for 4 layers.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 20-25 minutes or until cheese is golden brown.
- To serve, sprinkle parsley or carrot tops over top.
Comments (8)
We did not receive our misfits order Wed 4/15/20.
We erased the email from Misfits saying when the order was shipped.
Please check shipping status
and let us know when to expect delivery.
Late is fine.
We just don’t want to have it shipped to a neighboring unoccupied camp
and be charged $40 for something we did not receive.
Please investigate and let us know.
Thank you. If the carrier mistakenly delivered it elxewhere we have no
way to trace it. There are many camps along our road down many
very long dirt driveways and most are unoccupied oiut of season.
Mary Ellen and Duane
Hi Mary Ellen,
Thank you for your comment. I have edited it to remove your personal information (email) so we can respond. If you received shipping information from our team and your box was never delivered, please check your email with tracking information to our third party shipping partners. If they’ve lost your box, please send an email to contact@misfitsmarket.com and we’ll look into the issue for you. However, we are running on multiple delays right now and there’s a chance your box will still be delivered.
We sent an email this weekend explaining that due to a number of factors, many boxes were delayed and will be shipped this week (week of 4/19) instead. If you did not pause your subscription for this upcoming week, you will receive two boxes if you’re a weekly subscriber. (We are working on a 1-2 day delay, so your regular shipment might be delayed 1-2 days as well.) We know this is frustrating and throws a wrench into your meal planning and we are doing everything we can to get boxes delivered on their preferred delivery date. Thank you for your understanding and we’re sorry again.
My second box with add ons was supposed to be delivered to day sat the 18th was I just misunderstanding?
Hi Lynda,
We apologize for your delayed box but rest assured that if you have been charged, you will receive a box, just a few days later than normal. We sent an email this weekend explaining that due to a number of factors, many boxes were delayed and will be shipped this week (week of 4/19) instead. If you did not pause your subscription for this upcoming week, you will receive two boxes if you’re a weekly subscriber. (We are working on a 1-2 day delay, so your regular shipment might be delayed 1-2 days as well.) We know this is frustrating and throws a wrench into your meal planning and we are doing everything we can to get boxes delivered on their preferred delivery date. Thank you for your understanding and we’re sorry again.
Not really a squash recipe. It is a cheese and milk recipe.
★★
Does this freeze well? If so, any suggestions? Can’t wait to try it!
Hi Hannah, yes! You can freeze this dish. Because cheese doesn’t always bode well in the freezer, we’d suggest only freezing this for up to 3 months. Tightly wrap the lasagna with cling wrap or save it in an airtight container. When you’re ready to eat, let the lasagna defrost slightly before cooking as per the oven instructions here. Enjoy!
Absolutely delicious!! Will make again!
★★★★★