This cheesy fall lasagna is easy to make ahead and satisfies a crowd.
No one can call this cheesy, creamy butternut squash vegetarian lasagna boring.
Creamy white sauce, saltyParmesan, and oozy fontina cheese contrast with the sweetness of roasted butternut squash.
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Can I Use No-Boil Noodles?
I thought you would ask that!The short answer is: no.
If you like tender noodles, then no-boil noodles wont quite do the trick.
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Option 1:Let all the components cool to the same temperature and then assemble the lasagna.
(Mixing hot and cold ingredients increases the chances of spoilage; just dont do it.
Cover with plastic wrap and immediately place it in the refrigerator for up to 1 day.
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If the top starts to brown before the center is hot, cover it loosely with foil.
Option 2:(My preferred) Bake the lasagna completely.
Cool briefly, cover, and refrigerate for up to 3 to 4 days.
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Individual slices can be reheated in the microwave for a few more days.
(Hello, lunch!)
How To Freeze Lasagna
Assemble the lasagna and cover it with plastic wrap and then foil.
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Freeze for up to 2 months for optimal freshness.
Remove plastic wrap and foil from the baking dish and replace the foil.
Place the dish on a rimmed baking sheet and preheat the oven to 350F.
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Bake for about 1 1/2 hours, or until hot.
When your vegetarian cousin shows up at your Thanksgiving dinner youll be sitting in the catbird seat!
Even non-vegetarians will want to sneak a slice of this lasagna onto their plates.
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Cut them in half lengthwise and scoop out the seeds.
Then cut crosswise into 1/4-inch thick slices.
(SeeHow to Peel and Cut a Butternut Squash)
Line 2 baking sheets with parchment.
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Lay the slices on the baking sheet and brush with the olive oil.
Sprinkle with salt and pepper.
Bake for 18 to 25 minutes, or until tender.
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(Alternatively, heat in a saucepan on top of the stove.)
Turn off the heat once it bubbles a little bit on the stovetop.
Leave the sage leaves to steep in the milk for 20 minutes.
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Bring a large (6-quart) pot of salted water to a boil.
Cook the noodles according to the package instructions, about 8 minutes.
Hold the pot over the sink and pour off the hot water.
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Cover the noodles with cold water to stop the noodles from cooking and to remove some of the starch.
Lift each noodle out of the pot one by one and set it on a kitchen towel.
Dont worry if the noodles stick together a bit, or if one of them tears slightly.
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They will be covered with other ingredients and no one will be the wiser.
In a medium saucepan over medium heat, melt the butter for the bechamel.
Do not let the flour brown.
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Take the pan off the heat.
Gradually whisk in the remaining milk until smooth and return the pan to medium heat.
Bring the sauce to a low boil, whisking slowly but constantly.
Remove the pan from the heat and remove and discard the sage leaves.
Stir in the Parmesan, salt and pepper.
Taste and add more salt and pepper if you like.
Decrease the oven temperature to 375F.
Spoon about 1/4 cup of bechamel in a thin layer over the bottom of a 9x13 baking dish.
Spread 4 noodles lengthwise over the sauce and cover them with 1/4 of the remaining bechamel.
Spread 1/3 of the spinach leaves on top.
Top with 1/3 of the squash slices.
Use heaping tablespoons to dollop 1/3 of the filling on top of the squash.
Sprinkle with the Parmesan and fontina.
Bake for 50 to 60 minutes, or until golden brown and bubbly.
Let the lasagna rest and settle for 15 to 20 minutes before slicing into serving pieces.
Leftovers keep, covered, in the refrigerator for at least 4 days.
