Roasted Butternut Squash Lasanga

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“This warm, comforting, gooey dish puts you so much in the mind of autumn. A great way to impress all of those out of town guests this holiday season. to make it a vegetarian entree, simply omit the italian sausage”
1hr 10mins
1 dish

Ingredients Nutrition


  1. preheat oven to 450 and oil 2 large baking pans.
  2. in a large bowl toss the squash with oil until well coated and spread in a single layer in the pans.
  3. roast the squash for ten minutes.
  4. stir and season with salt.
  5. roast another 15 minutes or until tender and turning golden.
  6. preheat a skillet over medium heat and add the two tablespoons butter.
  7. add the onions ans saute.
  8. when onions begin to soften add the mushrooms and saute another 5 minutes.
  9. remove mixture and place in a bowl.
  10. brown the sauage in the skillet. drain and combine with mushroom mixture.
  11. in a saucepan, bring the milk to a simmer with the rosemary.
  12. heat on low heat for ten minutes and strain into a measuring cup.
  13. in a large saucepan heat the 1/4 cup butter and hea over low heat.
  14. add the garlic and heat until softened.
  15. stir in the flour to make a roux and keep stirring for 3 minutes.
  16. remove pan from heat and gradually mix in milk.
  17. return to pan and simmer 10 minutes whisking occasionally until sauce gets thick. season with desired amount of salt and pepper. sti in the squash.
  18. pour 1 cup of the sauce into baking dish and cover with 3 lasanga noodles making sure they dont touch.
  19. spread remaining sauce over pasta and layer 1/2 the sausage mixture.
  20. add not quite half the cheese mixture and add three more noodles.
  21. create one more layer in the same order.
  22. beat heavy cream with salt until forms a soft peak.
  23. spread over top layer of pasta sprinkling with remaining cheese.
  24. cover tightly with foil, tenting it slightly bake for 40 minutes.

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