Roasted Butternut Squash Lasagna With Cannellini Beans

READY IN: 1hr 45mins
YIELD: 1 lasagna




  • Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender.
  • About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano.
  • Add the garlic and cook for an additional 5 minutes.
  • Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven.
  • Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the béchamel.
  • In another pot, melt the butter for the béchamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes.
  • Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth.
  • Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
  • To assemble: Preheat the oven to 375°F.
  • Brush a 9-by-13-inch glass baking dish with melted butter.
  • Layer the ingredients in this order: béchamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with béchamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top.
  • Bake in the oven for 45 minutes, until the top is golden brown and bubbling.
  • Remove from the oven, allow to cool for 20 minutes, slice, and serve.