Print

Autumn Lasagne with Leek & Butternut Squash

Print Recipe

Autumn Lasagne with Leek & Butternut Squash is a warm, comforting layered dish that celebrates the flavors of fall. Featuring tender roasted butternut squash, softly sautéed leeks, and a creamy béchamel sauce combined between sheets of pasta, this lasagne creates a perfect balance of texture and richness. Ideal for cozy family dinners and meal prep, it offers a wholesome vegetarian meal with options to customize for dietary preferences.

Ingredients

Scale

Vegetables & Herbs

  • 1 medium butternut squash, peeled and cubed
  • 2 large leeks, cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or sage)

Lasagne & Cheese

  • Lasagne sheets (enough for layering, about 9-12 sheets)
  • 1 cup grated Parmesan cheese, fresh

Sauces & Oils

  • 3 tbsp olive oil (for roasting and sautéing)
  • 3 tbsp butter (for béchamel)
  • 3 tbsp all-purpose flour (for béchamel roux)
  • 2 cups vegetable stock, warm
  • 1 ½ cups milk, warm

Seasonings & Spices

  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg (for béchamel)

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss cubes with olive oil, salt, pepper, and fresh thyme. Spread evenly on a lined baking tray and roast for 25-30 minutes, turning once halfway through until tender and golden on the edges.
  2. Prepare the Leeks: While the squash roasts, heat olive oil in a skillet over medium-low heat. Add sliced leeks and minced garlic, sauté gently for 8-10 minutes until soft and fragrant. Season lightly with salt and set aside.
  3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux, removing the raw flour taste. Gradually whisk in warm vegetable stock and milk, stirring constantly until sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.
  4. Assemble the Lasagne: In a baking dish, spread a thin layer of béchamel sauce first. Layer lasagne sheets over the sauce, then add sautéed leeks, roasted butternut squash, and sprinkle grated Parmesan cheese. Repeat these layers until ingredients are used, finishing with a generous topping of béchamel sauce and Parmesan for a golden crust.
  5. Bake and Serve: Cover the assembled lasagne with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbling and golden brown. Let the lasagne rest for 10 minutes before slicing to allow layers to set.

Notes

  • Cut squash into evenly sized cubes to ensure uniform roasting.
  • Use just enough filling in each layer to prevent a soggy lasagne.
  • Lightly season leeks and béchamel separately to build layered flavors.
  • Use freshly grated Parmesan for better melting and a crisp gratin.
  • Allow the lasagne to rest before cutting for cleaner slices and distinct layers.

Nutrition

Keywords: lasagne, autumn recipe, butternut squash, leek, vegetarian, baked pasta, comforting meal, fall dinner, béchamel sauce

Find it online: https://marycorner.com/autumn-lasagne-with-leek-butternut-squash/