Savory Roasted Butternut Squash and Cannellini Bean Lasagna
Indulge in the comforting layers of this Savory Roasted Butternut Squash and Cannellini Bean Lasagna, a delightful vegetarian dish that perfectly combines the sweetness of roasted butternut squash with the creamy texture of cannellini beans. Each bite offers a burst of flavor from aromatic herbs and the richness of a homemade béchamel sauce. This lasagna is not only a feast for the eyes, but also a nourishing meal that can be shared with family and friends. It's the perfect dish for cozy gatherings, serving as a hearty main course that everyone will adore.
9
Servings
260
Calories
18
Ingredients
Ingredients
Butternut squash
1 (peeled and diced)
Olive oil
1 tablespoon
Butter
6 tablespoons (1 for sautéing, 5 for béchamel)
Carrots
2 (peeled and diced)
Onion
1 (diced)
Celery ribs
2 (diced)
Garlic cloves
6 (minced)
Fresh thyme
2 teaspoons (chopped)
Fresh oregano
2 teaspoons (chopped)
Cannellini beans
1 (15 ounce) can
White wine
1/2 cup
Mozzarella cheese
4 ounces
Ricotta cheese
3 ounces
No-boil lasagna noodles
1 (9 ounce) package
Flour
1/4 cup
Milk
3 cups
Salt
2 teaspoons
Ground nutmeg
1/2 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C). Start by peeling and dicing the butternut squash into small cubes.
2
In a bowl, toss the diced squash with salt, pepper, and olive oil to coat evenly. Spread the squash evenly on a cookie sheet lined with foil and coated with non-stick spray. Roast in the preheated oven for 40 minutes or until tender, stirring halfway through.
3
While the squash roasts, melt 1 tablespoon of butter in a large Dutch oven over medium heat. Add the diced onion, celery, and carrots. Sauté for 2 to 3 minutes, then stir in the fresh thyme and oregano.
4
Add the minced garlic to the pot and continue cooking for an additional 5 minutes until fragrant.
5
Once the squash is done, add it to the Dutch oven along with about a quarter of the cannellini beans with their liquid, and mash the mixture lightly with a fork or potato masher. Then, add the remaining beans to the mixture.
6
Pour in the white wine and stir to combine. If the filling seems too thick, add a little water to reach the desired consistency. Reduce the heat to low and let it simmer while you prepare the béchamel sauce.
7
In a separate pot, melt 5 tablespoons of butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a golden brown, about 6 to 7 minutes.
8
In another saucepan, heat 3 cups of milk until it’s just about to boil. Whisk the heated milk into the butter-flour mixture slowly until the sauce is smooth and without lumps.
9
Continue cooking the sauce until it comes to a boil, then reduce to low heat and season with salt and ground nutmeg. Remove from heat.
10
To assemble the lasagna, lower the oven temperature to 375°F (190°C). Brush a 9-by-13-inch glass baking dish with melted butter.
11
Layer the ingredients in this order: a generous layer of béchamel, a layer of no-boil lasagna noodles, a layer of the roasted butternut squash filling, and a sprinkle of mozzarella and ricotta cheese. Repeat the layers, aiming for 3 to 4 layers in total, finishing with a layer of béchamel and the remaining mozzarella and ricotta on top.
12
Cover the dish with foil (avoid touching the cheese) and bake for 35 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and bubbling.
13
Once baked, remove the lasagna from the oven and let it cool for 20 minutes before slicing. Serve warm and enjoy this hearty, flavorful dish.
Nutrition Information
10g
Fat
33g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable featured in this lasagna?
The main vegetable featured in this lasagna is roasted butternut squash.
How long should the butternut squash be roasted?
The butternut squash should be roasted for 40 minutes at 400 degrees Fahrenheit until it is tender.
What type of beans are included in the filling?
The recipe uses one 15-ounce can of cannellini beans.
Do I need to boil the lasagna noodles beforehand?
No, this recipe specifically calls for no-boil lasagna noodles which are layered directly into the dish.
What are the ingredients for the homemade béchamel sauce?
The béchamel sauce consists of 5 tablespoons of butter, 1/4 cup of flour, 3 cups of milk, salt, and 1/2 teaspoon of ground nutmeg.
What temperature is the oven set to for roasting the squash versus baking the lasagna?
The squash is roasted at 400 degrees Fahrenheit, and the lasagna is baked at 375 degrees Fahrenheit.
How many servings does this recipe yield?
This recipe yields 9 servings.
What cheeses are used in this dish?
The recipe uses 4 ounces of mozzarella cheese and 3 ounces of ricotta cheese.
What is the calorie count per serving?
Each serving contains approximately 260 calories.
Which fresh herbs are added to the filling?
Fresh thyme and fresh oregano are used to season the vegetable and bean mixture.
How many garlic cloves are needed?
This recipe requires 6 minced garlic cloves.
Is white wine used in the recipe?
Yes, 1/2 cup of white wine is added to the squash and bean mixture to enhance the flavor.
What size baking dish should be used?
A 9-by-13-inch glass baking dish is recommended.
How long should the lasagna bake while covered?
The lasagna should be covered with foil and baked for 35 minutes.
How long should it bake uncovered?
After the initial 35 minutes, remove the foil and bake for an additional 10 to 15 minutes.
What is the correct layering order for the lasagna?
Layer béchamel sauce first, followed by noodles, squash filling, and a sprinkle of mozzarella and ricotta, repeating for 3 to 4 layers.
Why do you mash some of the beans?
A quarter of the beans are mashed with their liquid to create a creamier consistency for the filling.
How much milk is needed for the sauce?
The recipe requires 3 cups of milk.
How much butter is used in total?
Total butter used is 6 tablespoons: 1 for sautéing and 5 for the béchamel sauce.
What should I do if the filling seems too thick?
If the filling is too thick, you can add a little water to reach your desired consistency.
How long should the lasagna cool after baking?
It should cool for 20 minutes before slicing to help the layers set.
What are the primary aromatics sautéed for the filling?
The aromatics include diced onion, diced celery, and diced carrots.
Is this lasagna recipe vegetarian?
Yes, it is a vegetarian dish featuring squash, beans, and cheese.
How much protein is in each serving?
There are 8 grams of protein per serving.
How much fat is in one serving?
One serving contains 10 grams of fat.
How much carbohydrate is in one serving?
There are 33 grams of carbohydrates per serving.
How much nutmeg is added to the béchamel?
The sauce is seasoned with 1/2 teaspoon of ground nutmeg.
What is used to coat the cookie sheet for roasting?
The cookie sheet should be lined with foil and coated with non-stick spray.
What should the consistency of the béchamel be?
The béchamel should be smooth and without lumps after whisking in the heated milk.
What is the total number of ingredients used?
There are 18 ingredients used in this recipe.