Description
A cozy and creamy Autumn Lasagne layered with sweet roasted butternut squash, tender leeks, and velvety béchamel sauce, all baked to golden perfection.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large leeks, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of nutmeg
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 9–12 fresh lasagne sheets
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat the oven to 400°F (200°C) and grease a large baking dish.
- Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Sauté sliced leeks and minced garlic in olive oil until soft and fragrant.
- In a saucepan, melt butter, whisk in flour, then gradually add milk. Stir constantly until thickened. Season with salt, pepper, nutmeg, and stir in Parmesan cheese.
- Spread a thin layer of béchamel sauce on the bottom of the dish. Add pasta sheets, followed by layers of squash, leeks, béchamel, and mozzarella. Repeat layers, ending with béchamel and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until top is golden and bubbling.
- Sprinkle with fresh thyme and let rest for 10 minutes before slicing. Serve warm.
Notes
- Letting the lasagne rest helps it hold its shape when slicing.
- Use a mix of cheeses for more complex flavor.
- Make the béchamel ahead to save time.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 8g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
Keywords: autumn lasagne, vegetarian lasagna, butternut squash lasagne, leek lasagna, fall recipes, cozy dinners