My Recipe Box

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

RATE IT

Serves 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.

  • 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
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.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 12; Protein (g): protein g 17; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 56; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 690; Cholesterol (mg): cholesterol mg 140; Fiber (g): fiber g 6;

Photo: Scott Phillips

This recipe (with a few adjustments) was amazing!! Like others recommended, I used garlic and herb goat cheese. I also caramelized 2 onions and roasted a whole head of garlic, which I pureed together in a food processor and added half to the cheese sauce and half to the squash mixture. I used the panko bread crumbs and also added a few drops of black truffle oil to the butter before mixing it in with the breadcrumbs, which definitely took it up a notch! This recipe, with the additions, was very decadent! I used store bought dry noodles, but I expect it would be even better with fresh pasta.

Served it with turkey for thanksgiving. Guests gave this recipe rave reviews. I made it ahead and froze it uncooked (made it 3 weeks prior). I cooked the home made lasagna noodles before putting the lasagna together rather than putting them in raw like some people suggest when freezing lasagna made with fresh noodles.

Making this for Thanksgiving. I know I'll be adding more garlic, herbs de Provence and truffle oil. Maybe a mix of butternut and acorn squash.

I've made this recipe several times and it is awesome. I used ready made lasagne noodles...but it is still excellent. I wouldn't change a thing about this recipe.

This recipe turned out fabulously for my family... kids even gobbled it up. I did read the other comments about it needing "something" so I ended up cutting up the squash into 1 inch chunks and adding 1 onion and used 4 garlic cloves and roasted them all together in olive oil, salt and pepper for 30 min. My husband doesn't consider entrees without meat as a meal, so I added sweet italian turkey sausage (1 lb) which I broke up and cooked up in a sautee pan. I added it on top of each squash layer. I used store bought fresh lasagna noodles. It created a lot of dishes, but well worth the effort! I look forward to making it for company next time!

This was the best dish I've ever tried! I served it to dinner guests and everyone loved it.

Wonderful! After reading the reviews, I decided to add about 2 oz of pancetta to the baking sheet for the last 20 minutes in the oven, and I also used a whole head of garlic instead of only 2 cloves. It turned out very flavorful but still delicate. This will definitely be my favorite fall recipe!

This is fantastic. However, like a few other reviewers made note of, I agree it needs just a tad bit more of something. I did double the garlic but next time I make it I will probably add caramelized onion and maybe a tad bit more nutmeg. Goat cheese with herbs might also be worth trying. I used fresh pasta from the store. I think fresh pasta is key. This is a lot of work but it pays off. It's light and delicate.

I saw this recipe in the finecooking magazine and I immediately wanted to try it. I made the recipe as is except that I wasn't able to fit the full 4 layers of the squash in my lasagne pan (I managed 3). I also doubled the planko/butter topping and bought fresh lasagne noodles instead of making them. The only reason I am leaving 4 stars instead of 5 stars is because it was just this side of bland. I tasted everything before assembling and although all of it was delicious, I knew the flavor-seekers might moan. With a little extra thrill in mind, next time I will; 1, Double the garlic. 2, Use a flavored goat cheese (maybe one with herbs). 3, Caramelize an onion, deglaze with a little white wine and add them to the squash/garlic bowl and use my hand held blender instead of my masher to ensure the onions are well incorporated. Also, I had leftover squash mixture which I turned into a delicious soup by adding another smaller roasted squash, 2 roasted red peppers, 2 more cloves of roasted garlic, a caramelized onion (cooked in more sage/thyme and bay leaves and then discarded) deglazed with white wine, blended in 3 cups of chicken stock and added a tablespoon of fresh ginger and a pinch of cayenne. I also thinned it out with half a cup of milk. As a side note, I'm sure if you had left over coconut milk, this soup would be a great place to use it !

Absolutely delicious. I made my standard meat lasagna (at the request of my husband) at the same time as this recipe (for a vegetarian member of the family). It smelled delicious the entire time I was making it; and when brought to the table it didn't disappoint! Everyone absolutely loved it. I'll be making this recipe on a regular basis.

This isn't one of those quick and easy recipes, but the time spent creating this masterpiece will pay off with the first bite. I used store bought pasta, but next time I'd like to use fresh pasta.

Made homemade pasta for the first time last night using this recipe. It was amazing - I've been ruined for pasta now....I had no idea how much better it would be. It just melted in the mouth. I really like the squash lasagne and it had really nice smooth flavours. I think next time I would add a few things just to make make the flavours a bit more complex and give them a bit of depth. I'd perhaps add some chopped sweated leeks, or a toasted nut of some sort, or perhaps a bit of bacon to add a bit of smokey flavour.

Wow. The aromas and textures of this lasagne are intoxicating. I did in steps over three days. Felt like the amount of squash mixture was tight. Definitely a new party-fare staple, e.g. for SuperBowl Sunday. I've made fresh pasta before but never fresh lasagne. A real winner, but one must allow enough time to make when one includes the cooling, and resting, and roasting, and baking, etc.

INCREDIBLE! I made a few mods to this recipe. I couldn't get goat cheese at my supermarket, so I subbed the goat with pepper Boursin. I also put the zest of one lemon in the squash mixture. If you like garlic, use two cloves while baking squash instead of the 1. You will be happy you put the time into this recipe!

Made this dish for our Christmas vegetarian foodies....and I even loved it. This will become a holiday tradition in this kitchen. I have already dreamed up a few of my own variations, including bleu cheese mashed potatoes.

Definitely a great recipe and taste but I could see after eating it that I am more of a meat lasagne kind of guy. Everyone else gave it rave reviews. I made the pasta which was my first attempt at doing that and it probably worked well with this recipe as it kept it light. The first batch of noodles I made were too thin so I doubled up on the layering and it worked out well.

Outstanding is recipe. Made the fresh pasta and the filling using skim milk with no change to the recipe. Would difinitely make it again.

Excellent dish and I have to agree with the other reviewers that it is light. Made it for girls' night at my home and received rave reviews from all the girls!!

Loved this recipe, I made double one with squash and one with pumpkin.(and ended up with leftover noodles for a third smaller lasagna - that I threw together with canned sauce and frozen spinach) It's creamy without being too heavy, and satisfies my fettucine alfreado cravings.

This was really great and light to boot. Not that typical heavy feeling you get from a meat laden lasagna. The noodles were a lot of work but worth the time.

awesome.

Excellent comfort food for the fall season! While making the dish, I thought to myself, "this smells like fall" and then dinner time arrived!!! Wonderful recipe and this will become a staple in our fall menu items!!! Highly recommend trying for a Sunday night dinner with friends/family!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More