Butternut Squash Lasagne — Foster's Supermarket
Butternut Squash Lasagne

by Chef Tanya Foster

Cozy roasted vegetables, warming spices and layers of melted cheese. Comfort food at its finest!

Prep Time: 60 minutes
Cook Time: 60 minutes (Lasagna rest time 20 minutes)
Serving: 6 to 8 people


1 Large Butternut, Peeled, remove seeds and cubed
1 Small Head of Garlic
1 tsp. Salt
¼ tsp Chili Flakes
1 ½ Tbsp. Olive Oil
1 Tbsp. Thyme, Fresh (5Sprigs)
2 Tbsp. Brown Sugar (packing)
1 c. Ricotta Cheese
20 Sheets Lasagna Noodles (pre-cooked 4-6 minutes) or Fresh Lasagna Noodles
2 c. Mozzarella Cheese
4 Tbsp. Butter
4 Tbsp. Flour
3 ½ c. Milk
Salt & Pepper
¼ tsp. Nutmeg


Pre-heat Oven 375 degrees

Peel and cut the butternut in half. Remove the seeds and cut into large cubes. Place the butternut on an oven tray. Season with salt, chili flakes and fresh thyme. Drizzle with 1 tbsp of Olive oil.

Place the cubed butter around on the pan and sprinkle with brown sugar.
Cut the top of the garlic off. Place the garlic in a square of foil and drizzle with ½ tbsp of Olive oil. Gather the sides and make a little pouch with the foil. Place the foil pouch in the corner of the pan with the butternut.

Bake in the oven for 45 minutes or until the butternut is fork tender and caramelized.

Place the butternut into the food processer. Remove the garlic from the foil and the top off the garlic. Carefully squeeze the bulb to remove the roasted garlic from the skin. Add to the butternut.

Add ricotta cheese and blend for 2 minutes until the mixture is smooth. Taste for seasoning and adjust if needed. Set aside.

While the butternut is almost finished use a large pot and add water and salt and bring to a boil and place the dry noodles in for about 4 minutes or until al dente. Run under cool water and set aside until assembling time.

To make the Bechamel start with a large skillet on medium heat. Add the butter and melt. Once melted add the flour stir and cook for about 2 minutes. Using a whisk slowly add the milk to the roux by whisking gently but constantly until all the milk is incorporated.

Cook until the bechamel is velvety and smooth and coats the back of the spoon. It the bechamel is to thick add more milk. Set aside.

Assembling Lasagna use an oven safe deep baking dish or casserole dish. Place a few spoonsful of the butternut puree on to the bottom of the pan. Cover with 4-5 sheets of lasagna noodles, spread a think layer of butternut puree about ½ cup. Sprinkle with about ¼ cup of mozzarella cheese and drizzle with about ¾ cup of bechamel sauce.

Repeat with noodles, butternut, mozzarella cheese and bechamel 3x. Reserve some mozzarella cheese for the top of the lasagna. Cover with foil and bake at 350 degrees for 45 minutes. Remove the foil cover, turn up the oven to 365 degrees and cook for another 15-20 minutes or until the lasagna is cooked through and golden brown on top. Pull from the oven and allow
to rest for 15-20 minutes before cutting.