Description
This Autumn Lasagne with Leek & Butternut Squash is a cozy, flavorful vegetarian dish perfect for fall dinners. It layers naturally sweet roasted butternut squash and mild sautéed leeks between tender pasta sheets with creamy béchamel sauce and melted cheese, creating a comforting meal that highlights the best of autumn produce with simple preparation.
Ingredients
Scale
Vegetables and Herbs
- 1 medium butternut squash, peeled and cubed
- 2 large leeks, thinly sliced
- 2 cloves garlic, minced
- 1–2 teaspoons fresh sage or thyme, chopped
Lasagne Layers
- 8–12 lasagne sheets (fresh, dried, or gluten-free if preferred)
- 1 ½ cups grated mozzarella or cheddar cheese
- ½ cup grated Parmesan cheese
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour (or gluten-free flour alternative)
- 4 cups warm milk (whole or plant-based for vegan option)
- Salt and pepper, to taste
- ½ teaspoon ground nutmeg
Other
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the squash and leeks: Peel and dice the butternut squash into even cubes. Toss with olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and lightly caramelized. Meanwhile, thinly slice the leeks and sauté gently in olive oil with minced garlic until soft and fragrant. Set both vegetables aside to cool.
- Make the béchamel sauce: In a saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for 1-2 minutes without browning. Gradually whisk in warm milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens to a smooth, creamy consistency. Season with salt, pepper, and nutmeg, then remove from heat.
- Assemble the lasagne layers: Spread a thin layer of béchamel sauce in the base of a baking dish. Arrange a layer of lasagne sheets over the sauce, then top with roasted butternut squash, sautéed leeks, a sprinkle of grated cheese, and a few fresh herbs. Repeat these layers until ingredients are used, finishing with a generous layer of béchamel topped with the remaining cheese for a golden crust.
- Bake the lasagne: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbling and golden brown. Let the lasagne rest for 10 minutes before slicing and serving.
Notes
- Cut the butternut squash into uniform pieces to ensure even roasting and caramelization.
- Whisk the béchamel sauce thoroughly and slowly to prevent lumps and achieve a velvety texture.
- Distribute roasted vegetables evenly between layers for balanced flavor in every bite.
- Allow the lasagne to rest after baking to set and blend flavors, making slicing easier.
- Incorporate fresh sage or thyme into the béchamel or sprinkle on top to enhance aroma and depth.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: Autumn, Lasagne, Butternut Squash, Leek, Vegetarian, Comfort Food, Béchamel, Roasted Vegetables