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Recipe

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

Scott Phillips

Servings: 6-8

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

Ingredients

  • 1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  • 2 medium cloves garlic, unpeeled
  • 2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  • 2 tsp. extra-virgin olive oil 
  • Kosher salt
  • Freshly ground black pepper
  • 5 Tbs. unsalted butter  
  • 2 sprigs fresh sage plus 1 tsp. chopped leaves 
  • 1-1/8 oz. (1/4 cup) all-purpose flour 
  • 3 cups whole milk 
  • 1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  • 1 cup finely grated Pecorino Romano (2 oz.) 
  • 1/4 tsp. freshly grated nutmeg 
  • 1/4 cup coarse dry breadcrumbs or panko 
  • 1 recipe Fresh Pasta for Lasagne

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 140
      Sodium (mg): 690
      Carbohydrates (g): 56
      Fiber (g): 6
      Protein (g): 17

Preparation

Roast the squash and garlic

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 
  • Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
  • Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

  • Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

  • Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

  • Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
  • Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.

Make Ahead Tips

You can make the roasted squash mixture up to 1 day ahead of assembling the lasagne.

You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.

Reviews

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Reviews

  • JPConway | 03/04/2017

    Love this. Everyone who tries it loves it too. Even meat eaters. Yum!

  • Pam_in_CP | 11/07/2016

    Made this for a dinner party last night and guests loved it. Breadcrumb topping gave great flavor, plus I added and extra garlic clove with squash and used herbed goat cheese from Trader Joe's. The only problem I had was roasting the squash. After 40 min cooking, then cooling, it was too hard to scoop it out. Put back in the oven for another 10 min, and after less time cooling, still too hard. Ended up cutting chunks out, and after I poured the hot milk/cheese sauce in, used my immersion blender to break it up. I used fresh pasta sheets from Whole Foods- 1 package was only 3/4 lb, so I had to spend another $7 for a second pkg, but could not have gotten away with just one. I did not boil pasta first.

  • Jason123 | 11/17/2015

    Despite adding some cayenne, this turned out tasting bland with a custardy gluey consistency.

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