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4.48 from 23 votes

Havarti Butternut Squash Lasagna

A rich and delicious Sage Havarti Butternut Squash Lasagna that is perfect for fall and very entertaining worthy!
Prep Time25 minutes
Cook Time1 hour 35 minutes
Total Time2 hours
Course: Vegetarian
Cuisine: American
Keyword: butternut squash, butternut squash lasagna, lasagna, pasta, vegetarian
Servings: 8 servings
Calories: 755kcal
Author: Tara Noland

Ingredients

Bechamel Sauce

  • 6 Tbsp. butter
  • 1/2 cup flour
  • 4 cups 2% milk
  • Fresh grating of nutmeg
  • Salt and pepper to taste

Lasagna

  • 1 large butternut squash
  • Cooking spray
  • 10 sage leaves
  • 1 Tbsp. butter
  • Salt and pepper to taste
  • 6 large sheets of fresh lasagna or enough for three layers of pasta
  • 30 slices havarti cheese
  • 1/2 cup parmesan cheese

Instructions

  • Preheat oven to 350F.
  • Bake the squash by first slicing it in half and cleaning out the seeds. Spray with cooking spray on the cut side and place face down on a cookie sheet with sides. I line my cookie sheet with foil, it makes for an easier clean-up!
  • Bake for 35-50 min. or until tender. Pop the sage leaves in after on the same cookie sheet. Spray with cooking spray and bake for 3-4 min. until fragrant. Leave both to cool enough to handle.
  • Meanwhile to make the bechamel sauce, melt the butter and add the flour whisking well. Cook for 2 min. over medium-low heat, whisking often.
  • Slowly add in the milk while whisking. Let the mixture come up to a simmer, whisking constantly until it thickens. Season with nutmeg, salt, and pepper. Set aside.
  • Scoop out the butternut squash from the skin and whirl the cooled butternut squash in a food processor with butter, salt and pepper, and sage leaves.
  • In a 9x13" pan pour a small amount of bechamel sauce in the bottom and spread out.
  • Add a layer of pasta noodles, then spread a layer of the squash puree, and top with cheese in a single layer.
  • Spread out another layer of bechamel and repeat layers two more times ending with the bechamel. Top with the parmesan cheese. Bake in a 350-degree oven for 35-45 min. or until heated through and browned on top. Broil for a few minutes if needed.

Nutrition

Serving: 1 | Calories: 755kcal | Carbohydrates: 37g | Protein: 40g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1111mg | Fiber: 2g | Sugar: 9g