# Roasted Butternut Squash Lasagna With Browned Butter Béchamel

Recipe by agrinews-pubs.com · original: https://www.agrinews-pubs.com/features/2026/11/06/food-recipes-humble-ingredients-showstopping-lasagna/  
Cuisine: Italian · Dish: Pasta, Bakes & casseroles  
On Meez: https://meezenplace.app/recipes/roasted-butternut-squash-lasagna-with-browned-butter-b-chamel-recipe (with step-by-step Cook Mode)

Roasted butternut squash, sausage and browned butter béchamel bring autumn comfort to every cheesy layer.

## Ingredients (serves 8)

- 1 butternut squash (3 to 4 pounds), halved
- 3 tablespoons olive oil, divided
- 4 to 6 garlic cloves, peeled
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
- 1 tablespoon milk or cream
- 1 pound Italian or breakfast sausage
- 1 large onion, thinly sliced
- pinch of sugar
- ½ teaspoon black pepper
- 1 (15-ounce) container ricotta
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk, warmed
- ½ cup grated Parmesan
- ½ cup shredded mozzarella
- ½ teaspoon dried thyme, sage or a combination
- ¼ teaspoon salt, plus more to taste
- 12 regular lasagna noodles
- 2½ cups shredded mozzarella
- Butter or cooking spray for greasing

## Steps

1. Preheat the oven to 400°F
2. Line a baking sheet with parchment paper
3. Scoop the seeds from the butternut squash halves
4. Rub the cut sides with 2 tablespoons of olive oil
5. Place squash cut side down on the prepared baking sheet
6. Wrap the garlic cloves and remaining 1 tablespoon of olive oil in a foil packet and place it alongside the squash
7. Roast until the squash is tender and the garlic is soft
8. Let cool enough to handle, then reduce the oven temperature to 350°F
9. Brown the Italian sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks
10. Add the sliced onion, sugar, and black pepper to the sausage and reduce heat to medium-low
11. Cook, stirring occasionally, until the sausage is cooked through and the onion is soft and golden, adding a little oil if needed
12. Remove the sausage mixture from heat and stir in the ricotta until well combined
13. Melt the butter in a saucepan over medium heat, swirling frequently until it turns golden brown and smells nutty
14. Whisk the all-purpose flour into the browned butter and cook, stirring constantly
15. Gradually whisk in the warm milk, continuing to whisk, until the sauce is thick enough to coat the back of a spoon
16. Remove the béchamel from heat and stir in the Parmesan, mozzarella, nutmeg, dried herbs, and salt
17. Mash the roasted garlic cloves into a paste and stir into the béchamel sauce
18. Taste and adjust seasoning as needed
19. Boil the lasagna noodles in salted water until pliable
20. Drain and lay the noodles separately on a lightly oiled baking sheet
21. Scoop the cooled butternut squash flesh into a bowl and mash with the nutmeg, salt, and black pepper
22. Beat the egg with milk or cream, then stir into the squash mixture
23. Grease a 9x13 baking dish with butter or cooking spray
24. Combine the 2½ cups shredded mozzarella and ½ cup Parmesan for assembly, then reserve 1 cup for topping
25. Spread a thin layer of béchamel in the bottom of the prepared baking dish
26. Add three noodles, one-third each of the squash and sausage filling, a thin layer of béchamel, and one-third of the remaining cheese mixture
27. Repeat this layering twice more
28. Top with the last three noodles, the remaining béchamel, and the reserved cheese mixture
29. Cover the lasagna with foil, tented above the cheese, and bake
30. Uncover the lasagna and bake until the top is bubbling and golden brown
31. Let the lasagna rest before slicing and serving

## Good to know

### Swaps

- No Italian sausage? Use the same amount of breakfast sausage or ground pork seasoned with fennel and black pepper.
- No fresh thyme or sage on hand? Use the dried amount listed, or sub 1.5 teaspoons fresh if you prefer, mincing it finely.
- Out of ricotta? Substitute an equal amount of well-drained cottage cheese, pulsed smooth if you want a finer texture.

### Storing it

Store leftovers covered in the fridge for up to 3-4 days; reheat slices in the oven or microwave until steaming hot. It also freezes well for up to 3 months, tightly wrapped.

### Making it ahead

Roast the squash and garlic, cook the sausage filling, and make the béchamel up to 2 days ahead, storing each separately in the fridge. Assemble and bake when ready to serve.