Fresh pasta layered with a slow-simmered meat ragù, roasted butternut squash béchamel, and melted fontina, mozzarella, and Parmigiano. Rich, creamy, and golden on top, this is my kind of fall cooking project.
Butternut squash lasagna brings together tender sheets of pasta, hearty pork, veal, and beef ragù, and a silky squash béchamel. I use the squash two ways, small cubes simmer directly in the meat sauce, while the roasted half gets blended into the béchamel, bringing a little sweetness to every layer.
Every now and then, I love taking on a cooking project, especially on a cozy day when I can put on some music and spend a few hours in the kitchen. This one is entirely from scratch, including the pasta. There are a few components, but while the ragù simmers and the dough rests, everything else starts coming together.
I didn’t have my pasta machine with me when I made this, so I rolled the sheets the old-fashioned way, with a rolling pin and a little help. It’s a labor of love, but that first slice, with all those layers and the golden cheese on top, makes it one I’d gladly take on again.
Total time: About 4 hours · Yield: 6–8 servings · Level: A cooking project
Why You’ll Love Fall Butternut Squash Lasagna
- Squash in both sauces: Cubed squash softens into the ragù, while roasted squash gives the béchamel its creamy texture and golden color.
- Rich, balanced layers: The sweetness of the squash complements the meat sauce and the salty, melted cheeses.
- Fresh pasta without special equipment: A rolling pin and a little patience are all you need if you don’t have a pasta machine.
- Easy to prepare in stages: Make the sauces ahead, then focus on rolling, layering, and baking when you’re ready.
Ingredients
For the squash and ragù
- Butternut squash: Half is roasted for the béchamel, and the remaining half is finely cubed for the ragù.
- Olive oil: For roasting the squash and cooking the prosciutto as needed.
- Thick-cut prosciutto: Adds a salty, savory base to the sauce.
- Onion, carrots, and celery: The classic soffritto, cooked gently until softened and sweet.
- Garlic: Thinly sliced so it softens into the sauce.
- Ground pork, veal, and beef: My three-meat combination for a rich ragù with a tender texture.
- Tomato paste: Cooked briefly to concentrate its flavor.
- Dry red wine: Lifts the browned bits from the pot and adds depth to the sauce.
- Kosher salt and black pepper: Added gradually, keeping the prosciutto and cheeses in mind.
- Nutmeg: A subtle warmth that works beautifully with the squash.
- Chinese five-spice powder: An optional touch I love here, used sparingly.
- Whole milk: Simmered into the meat sauce before adding the tomatoes.
- Crushed tomatoes: Give the ragù body and enough moisture for its slow simmer.
- Fresh sage and thyme: A small bundle infuses the sauce as it cooks.
For the fresh pasta
- All-purpose flour: For the dough, plus a little extra for dusting.
- Eggs and egg yolks: Give the pasta richness, color, and structure.
- Water: Only as needed to bring the dough together.
For the roasted squash béchamel
- Whole milk: Some is blended with the roasted squash, and the rest is whisked into the roux.
- Unsalted butter and all-purpose flour: Cooked together to thicken the sauce.
- Kosher salt, nutmeg, and white or black pepper: Simple seasonings that let the roasted squash come through.
For assembly
- Fontina: Grated so it melts evenly between the layers.
- Fresh mozzarella: Drained, patted dry, and cut into small pieces.
- Parmigiano: Adds a salty finish throughout the lasagna and across the top.
How to Make Fall Butternut Squash Lasagna
- Prepare the squash. Heat the oven to 425°F. Halve and seed the squash, lightly oil one half, and roast cut-side down for 35–45 minutes, until completely tender. Peel the remaining half and cut into small, even ¼-inch cubes for the ragù.
- Soften the soffritto. Cook the diced prosciutto in a large, heavy pot over medium heat, adding a little olive oil as needed. Once the edges begin to color, add the onion, carrots, and celery. Cook gently for 10–12 minutes, until softened, then add the garlic and cook for another minute.
- Brown the meat and build the sauce. Add the ground meat, breaking it into small pieces. Let its released moisture evaporate so it can begin to brown. Stir in the tomato paste and cook for 2 minutes, then add the wine, scraping up the browned bits, and let it mostly reduce.
- Simmer the ragù. Add the cubed squash, salt, pepper, nutmeg, and optional five-spice powder. Stir in the milk and let it gently reduce, then add the tomatoes and the sage and thyme tied together with kitchen twine. Partially cover and simmer for 1½–2 hours, stirring occasionally. Remove the herbs and taste before adding more salt.
- Make and rest the pasta dough. While the ragù simmers, combine the flour, eggs, and yolks. Knead for 8–10 minutes, until smooth and supple, adding water only if needed. Wrap tightly and rest for at least 30 minutes. If the dough springs back when you begin rolling, cover it and let it relax a little longer.
- Make the squash béchamel. Blend the roasted squash with some of the measured milk. Cook the butter and flour together until light golden and slightly nutty, then gradually whisk in the remaining milk. Simmer until lightly thickened, add the squash purée, and season with salt, nutmeg, and pepper.
- Roll the pasta and prepare the cheeses. Roll small portions of dough into thin sheets, keeping the unused dough covered. Cut to fit the dish and brush off excess flour. Grate the fontina and Parmigiano, then drain, pat dry, and cut the mozzarella into small pieces.
- Assemble the layers. Spread a little ragù and béchamel in the bottom of a deep baking dish. Add pasta, ragù, béchamel, and the three cheeses, then repeat, spreading the sauces to the edges. Finish with pasta, béchamel, and the remaining cheese, leaving about ½ inch below the rim.
- Bake and rest. Cover and bake at 375°F for 30 minutes. Uncover, increase the oven to 400°F, and bake for about 10 minutes more, until bubbling and the pasta is tender. If it needs longer, cover again before continuing. Broil briefly for a golden top, then rest for 20–30 minutes before slicing.
Tips and Tricks
- Thin, even pasta makes the difference. Roll until you can see the outline of your hand through the dough. Keep overlaps minimal and briefly blanch any thicker sheets before assembling.
- Keep the warm spices subtle. I love a tiny pinch of Chinese five-spice powder alongside the nutmeg. It should add warmth in the background without overpowering the squash or meat sauce.
- Reserve enough béchamel for the top. Cover the final pasta sheet completely, including the corners, before adding the remaining cheese. Exposed pasta can dry out in the oven.
My Pro Tip
Keep the ragù thick and the béchamel loose.
The ragù should spread without liquid pooling around it, while the béchamel should flow easily across the pasta. Stir in extra milk if it thickens as it sits, especially when layering uncooked fresh sheets.
- Let it rest before slicing. After all that work, it’s tempting to cut straight in, but 20–30 minutes gives the layers time to settle so each slice holds together.
Substitutions
- Pancetta or bacon: Use either in place of the prosciutto. Pancetta keeps the flavor closer to the original, while bacon adds smokiness.
- Ground beef and pork: If veal isn’t available, use a combination of beef and pork, keeping the total weight the same.
- Purchased fresh lasagna sheets: A useful shortcut when you want to focus on the sauces. Follow the package instructions for any precooking.
- Low-moisture mozzarella: Use the same weight, grated, in place of fresh mozzarella.
- Nutmeg alone: Skip the optional five-spice powder if you prefer. Nutmeg, sage, and thyme still give the lasagna plenty of warmth.
Leftovers
Refrigerate leftovers in an airtight container for 3–4 days. Cut into portions before storing so they’re easier to reheat.
Warm individual slices in the microwave, loosely covered, until hot throughout. For larger portions, place in a baking dish, cover with foil, and reheat at 350°F. Add a small splash of water around the edges if needed to keep the pasta moist.
Freeze tightly wrapped portions for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The pasta will soften slightly, but the layers and sauces reheat well.
FAQ
Can I make this ahead of time?
Yes. Prepare the ragù and béchamel up to two days ahead and refrigerate separately. Gently warm the béchamel and loosen with milk before assembling. You can also assemble the lasagna a day ahead and refrigerate it, covered. Allow additional covered baking time when baking from chilled.
Do I need to boil the fresh pasta first?
Very thin fresh sheets can go directly into the lasagna as long as the sauces are moist and completely cover the pasta. Blanch thicker sheets in salted boiling water for approximately 30–60 seconds, then cool and lay flat on clean towels before assembling.
Can I make the pasta without a pasta machine?
Yes, I used a rolling pin for this one. Work with small portions and keep the remaining dough covered. Give the dough an extra rest if it resists rolling, and aim for thin, even sheets.
Can I use dried lasagna noodles?
Yes, but they need different preparation from thin fresh pasta. Use regular dried lasagna noodles and boil according to the package directions before layering. You may not need the entire package, depending on the size of the noodles and your dish.
Fall Butternut Squash Lasagna
Fresh pasta layered with pork, veal, and beef ragù, roasted butternut squash béchamel, fontina, mozzarella, and Parmigiano.
Ingredients
For the squash and ragù
- 1 medium butternut squash, about 2½–3 pounds, divided between the ragù and béchamel
- 1 –2 tablespoons olive oil, as needed, plus a little for roasting
- 3 ounces thick-cut prosciutto, diced, or pancetta or bacon
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, thinly sliced
- 1½ pounds ground meat, a mixture of pork, veal, and beef
- 2 tablespoons tomato paste
- ½ cup dry red wine
- Kosher salt and freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- Tiny pinch Chinese five-spice powder, optional
- ½ cup whole milk
- 1 can crushed tomatoes, 28 ounces
- 3 –4 sage leaves and 4–5 thyme sprigs, tied together with kitchen twine
For the fresh pasta
- 300 grams all-purpose flour, plus more for dusting
- 2 large eggs
- 2 large egg yolks
- 2 –4 teaspoons water, only as needed
For the roasted squash béchamel
- Roasted half of the butternut squash above
- 2½ cups whole milk, divided, plus more as needed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly grated nutmeg, to taste
- White or black pepper, to taste
For assembly
- 8 ounces fontina, grated
- 1 ball fresh mozzarella, about 8 ounces, drained, patted dry, and cut into small pieces
- 1 cup grated Parmigiano
Instructions
- Roast and prepare the squash. Heat the oven to 425°F. Halve the squash lengthwise and remove the seeds. Lightly oil one half and place cut-side down on a baking sheet. Roast for 35–45 minutes, until completely tender. Peel the remaining half and cut into approximately ¼-inch cubes for the ragù.
- Cook the prosciutto and soffritto. Place the diced prosciutto in a large, heavy pot over medium heat, adding olive oil as needed. Cook until the fat softens and the edges begin to color. Add the onion, carrots, and celery. Cook gently for 10–12 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.
- Brown the meat. Add the ground meat, breaking it apart with a wooden spoon. Cook until the released liquid evaporates and the meat begins to brown. If the pot is crowded, brown the meat in batches and return it all to the pot before continuing.
- Build the ragù. Stir in the tomato paste and cook for 2 minutes, until slightly darkened. Add the wine, scraping up any browned bits, and cook until mostly reduced. Stir in the cubed squash, black pepper, a little nutmeg, the optional five-spice powder, and a small pinch of salt. Add the milk and let it gently reduce for a few minutes.
- Simmer the sauce. Add the crushed tomatoes and herb bundle. Bring to a gentle simmer, partially cover, and cook for 1½–2 hours, stirring occasionally, until the squash is tender and the ragù is rich and thick. Add small splashes of water if needed to prevent sticking, or simmer uncovered if the sauce is too loose. Remove the herbs and adjust the seasoning.
- Make the pasta dough. While the ragù simmers, mound the flour on a clean work surface and make a wide well in the center. Add the eggs and yolks. Beat with a fork, gradually incorporating the flour, then bring the dough together with your hands. Knead for 8–10 minutes, until smooth and supple. If it remains dry and crumbly, add water a teaspoon at a time. Wrap tightly and rest at room temperature for at least 30 minutes.
- Blend the roasted squash. Scoop the roasted squash flesh from its skin. Blend with ½ cup of the measured béchamel milk until completely smooth.
- Make the béchamel. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3–4 minutes, until light golden with a slightly nutty aroma. Gradually whisk in the remaining 2 cups milk. Bring to a gentle simmer and cook, stirring, until lightly thickened. Whisk in the squash purée. Season with salt, nutmeg, and white or black pepper. Loosen with additional milk as needed until creamy and easily spreadable.
- Roll the pasta. Heat the oven to 375°F. Divide the dough into manageable pieces, keeping unused portions covered. Roll with a pasta machine or rolling pin into very thin, even sheets, ideally thin enough to see the outline of your hand through them. If the dough springs back, cover and rest for another 10–15 minutes. Cut the sheets to fit the dish and brush off excess flour. Very thin sheets can be layered directly into the lasagna. Blanch thicker sheets in salted boiling water for approximately 30–60 seconds, then cool and lay flat on clean towels.
- Prepare the cheeses and assemble. Grate the fontina and Parmigiano. Drain and pat the mozzarella dry, then cut into small pieces. Spread a little ragù and béchamel over the bottom of the baking dish. Add pasta, ragù, béchamel, and a scattering of the three cheeses. Repeat to make approximately four filled layers, depending on the thickness of the pasta and depth of the dish. Keep the layers even and spread the sauces to the edges. Finish with pasta, béchamel, and the remaining cheeses, leaving about ½ inch below the rim.
- Bake until tender. Cover with foil, tenting it slightly so it doesn’t stick to the cheese. Bake for 30 minutes. Remove the foil, raise the oven temperature to 400°F, and bake for about 10 minutes more, until bubbling and hot in the center. A thin knife should slide through the pasta without resistance. If it needs longer, cover again and continue baking until tender.
- Brown and rest. Finish briefly under the broiler if needed for a golden top, watching closely. Let the lasagna rest for 20–30 minutes before slicing and serving.
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