Cozy Autumn Lasagne with Leek & Butternut Squash

If you’re searching for a dish that perfectly captures the essence of crisp autumn evenings, cozy family dinners, and rich, comforting flavors, look no further than our Autumn Lasagne with Leek & Butternut Squash. This layered masterpiece combines tender roasted squash, gentle sweetness of leeks, and creamy cheese nestled between sheets of pasta, making it an irresistible centerpiece that invites warm smiles and lingering seconds. Every bite offers a harmony of textures and flavors that make this lasagne a must-try for fall and beyond.

Why You’ll Love This Recipe

• Seasonal Comfort: Embraces classic fall ingredients to deliver warmth and heartiness without heaviness.
• Vegetable-Powered: Packed with nutritious leek and butternut squash for a wholesome yet indulgent meal.
• Layered Goodness: The perfect balance of creamy béchamel, roasted veggies, and tender pasta layers every forkful with love.
• Great for Meal Prep: Easily prepared ahead of time, making it perfect for busy weeknights or casual weekend feasts.
• Family Friendly: Rich but subtle flavors that appeal to both kids and adults without sacrificing sophistication.

Ingredients You’ll Need

The beauty of this Autumn Lasagne with Leek & Butternut Squash lies in its simplicity. Each ingredient plays a vital role, from the sweetness of roasted butternut to the gentle bite of leeks, creating layers of texture and taste that make the dish truly special.

• Butternut Squash: Roasted to caramelized perfection to add natural sweetness and creamy texture.
• Leeks: Sautéed until soft and mildly sweet, they bring a subtle onion flavor without overpowering.
• Lasagne Sheets: The foundation that holds all the layers together and absorbs the rich flavors beautifully.
• Béchamel Sauce: A creamy white sauce that adds luscious, velvety richness to every bite.
• Parmesan Cheese: Grated fresh for a salty finish and golden gratin topping when baked.
• Olive Oil: Used to roast veggies and sauté leeks, bringing out their best flavors.
• Fresh Herbs: Thyme or sage complement the squash and leek with earthy notes.
• Garlic: Adds a gentle aromatic warmth without overshadowing the main ingredients.
• Vegetable Stock: Enhances the béchamel and layers with subtle savory depth.

Variations for Autumn Lasagne with Leek & Butternut Squash

This recipe is wonderfully adaptable, welcoming your personal flair or dietary needs. Whether you want to add a protein punch or make it vegan, this lasagne can easily be tweaked without losing its cozy charm.

• Go Vegan: Substitute the béchamel with a cashew cream sauce and use vegan cheese to keep it dairy-free.
• Add Mushrooms: Incorporate sautéed cremini or portobello mushrooms for an umami boost.
• Swap Nuts: Sprinkle toasted pine nuts between layers for a delightful crunch and nuttiness.
• Use Spinach: Layer fresh or sautéed spinach for extra greens and color contrast.
• Protein Boost: Add cooked lentils or shredded chicken into the layers to make it more filling.

How to Make Autumn Lasagne with Leek & Butternut Squash

Step 1: Roast the Butternut Squash

Begin by preheating the oven to 400°F (200°C). Peel and cube the butternut squash, then toss with olive oil, salt, pepper, and fresh thyme. Roast on a lined baking tray for about 25-30 minutes, turning once to caramelize evenly, until tender and golden on the edges.

Step 2: Prepare the Leeks

While the squash roasts, clean and slice the leeks thinly. In a skillet, heat olive oil and gently sauté the leeks and minced garlic over medium-low heat until soft and fragrant, about 8-10 minutes. Season lightly with salt.

Step 3: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for 1-2 minutes to remove the raw taste. Gradually whisk in warm vegetable stock and milk, stirring continuously until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.

Step 4: Assemble the Lasagne

In a baking dish, start with a thin layer of béchamel sauce. Add a layer of lasagne sheets, followed by sautéed leeks, roasted butternut squash, and a sprinkle of parmesan cheese. Repeat these layers until you run out of ingredients, finishing with a generous topping of béchamel and parmesan for that golden crust.

Step 5: Bake and Serve

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15-20 minutes until bubbling and golden on top. Let it rest for 10 minutes before slicing—this helps the layers set beautifully.

Pro Tips for Making Autumn Lasagne with Leek & Butternut Squash

• Roast Squash Uniformly: Cut squash into similar-sized cubes to ensure even roasting and consistent texture.
• Don’t Overload Pasta: Use just enough filling between layers to prevent the lasagne from becoming soggy.
• Season Each Layer: Lightly season leeks and béchamel separately to build depth of flavor.
• Use Fresh Parmesan: Grated fresh cheese melts better and creates a nicer crust than pre-grated varieties.
• Rest Before Serving: Allow the lasagne to cool slightly for cleaner slices and more distinct layers.

How to Serve Autumn Lasagne with Leek & Butternut Squash

Garnishes

Top with fresh chopped herbs like parsley or sage leaves for a pop of color and freshness. A light drizzle of good-quality olive oil or a sprinkle of toasted pumpkin seeds adds a delightful finishing touch.

Side Dishes

Pair with a crisp green salad tossed in a tangy vinaigrette to balance the richness of the lasagne. Roasted root vegetables or a simple beet salad also complement the earthy flavors wonderfully.

Creative Ways to Present

Serve individual portions in small ramekins for an elegant touch at dinner parties. Alternatively, layer in clear glass dishes to showcase the beautiful vibrant colors of leek and squash for a rustic but refined presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the lasagne tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. This makes for a perfect next-day meal with flavors only deepening overnight.

Freezing

Autumn Lasagne with Leek & Butternut Squash freezes beautifully. Divide into portions and wrap each tightly in foil before placing them in an airtight container or freezer bag. Freeze for up to 2 months.

Reheating

Reheat refrigerated lasagne in a 350°F (175°C) oven covered with foil for 20-25 minutes or until warmed through. If frozen, thaw overnight in the fridge first, then reheat using the same method for best texture.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash can be used, but it’s best to thaw and drain any excess moisture before roasting to avoid a watery lasagne.

Is this recipe suitable for vegans?

With a few swaps like using plant-based béchamel sauce and vegan cheese, this Autumn Lasagne with Leek & Butternut Squash can easily be made vegan-friendly.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the lasagne a day in advance and keep it refrigerated until ready to bake, which helps the flavors meld beautifully.

What kind of cheese works best in this lasagne?

Parmesan is ideal for a savory, nutty finish, but you can also mix in mozzarella for added creaminess or pecorino for an extra sharp kick.

How do I store leftover lasagne?

Store leftovers covered in the fridge for up to 3 days or freeze for longer storage, ensuring it stays safe and tasty to enjoy later.

Final Thoughts

There is something truly heartwarming about this Autumn Lasagne with Leek & Butternut Squash that makes it a seasonal favorite worth sharing. Its cozy layers of roasted squash, sweet leeks, and creamy sauce will quickly become your go-to dish for any chilly night. So why wait? Grab those simple ingredients and create your own comforting slice of autumn magic tonight!

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