Butternut Squash and Brussels Sprout Lasagna Recipe
Prep Time:
40 minutes
Cook Time:
1 hour, 30 minutes
Servings:
6 servings
Ingredients
  • 1 pound butternut squash
  • 1 tablespoon + 1 teaspoon vegetable oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 8 ounces part-skim ricotta cheese
  • 1 egg
  • 6 tablespoons grated Parmesan cheese
  • 1 lemon, zested
  • 2 teaspoons lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 12 ounces Brussels sprouts, ends trimmed and dark outer leaves removed
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons lemon juice
  • 2 tablespoons salted butter
  • 1 medium shallot, minced (about ¼ cup)
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ¼ teaspoons kosher salt
  • ⅛ teaspoon black pepper
  • 6 tablespoons grated Parmesan
  • 9 no-boil lasagna noodles
  • 1 lemon, zested
  • 3 ounces part-skim ricotta cheese
Directions
  1. Place the lasagna noodles in a baking dish and cover with hot tap water. Soak for 5 minutes, moving the noodles occasionally to prevent sticking. Drain and arrange on a kitchen towel.
  2. Cook the butternut squash: Preheat the oven to 350 F.
  3. Cut the butternut squash in half lengthwise. Remove the seeds with a spoon, transfer them to a small bowl, and cover with water. Set aside for later.
  4. Rub the squash with 1 tablespoon of vegetable oil, then place it face down on a parchment-lined baking sheet.
  5. Bake in the oven until butternut squash is soft all the way through, about 1 hour.
  6. When cool enough to handle, scoop out the butternut squash flesh with a spoon and place it in a food processor.
  7. Add garlic powder and 1 teaspoon salt and puree until smooth (you should have about 2 cups). Transfer to a bowl and set aside.
  8. Make the ricotta sauce: In a mixing bowl, whisk together the 8 ounces of ricotta, egg, 6 tablespoons of Parmesan, the zest of one lemon, 2 teaspoons lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
  9. Cook the Brussels sprouts: Shred the Brussels sprouts in a food processor using the grater attachment.
  10. Heat vegetable oil in a large, non-stick skillet over medium heat.
  11. Add the shredded Brussels sprouts and cook, stirring occasionally, until bright green and some are lightly browned, about 5 minutes.
  12. Transfer cooked Brussels sprouts to a large bowl and stir in 1 teaspoon salt and the remaining 2 teaspoons of lemon juice. Reserve ¾ cup of the Brussels sprouts mix for garnish.
  13. Make the béchamel: Melt butter in a small saucepan over medium heat.
  14. Add the shallots and garlic. Cook, stirring frequently, until translucent, about 3 minutes.
  15. Add flour and cook, stirring constantly, for about 1 ½ minutes.
  16. Gradually whisk in milk. Bring the mixture to a boil over medium-high heat, then whisk in ¼ teaspoon salt and ⅛ teaspoon pepper.
  17. Reduce heat to low and simmer for 10 minutes, occasionally whisking, until thick but still pourable or when a finger run through the back of the spoon comes out clean.
  18. Whisk in the remaining 6 tablespoons Parmesan, then transfer the sauce to the bowl with the larger portion of the Brussels sprouts mixture and combine.
  19. Assemble the lasagna: Preheat the oven to 400 F.
  20. Spray a 10 ½ x 7 ½-inch pan with cooking spray. Using a rubber spatula, spread ½ cup of the Brussels sprout sauce on the bottom of the pan.
  21. Cover with a layer of three lasagna sheets, then spread the ricotta mixture on top.
  22. Cover with another three sheets of pasta and spread on butternut squash puree.
  23. Finish by laying the remaining pasta sheets and using the rest of the Brussels sprout béchamel sauce for the top layer.
  24. Bake the lasagna at 400 F for 30 minutes.
  25. Meanwhile, separate the butternut squash seeds from the flesh. Transfer to a fine mesh strainer and rinse with fresh water.
  26. Place seeds on a dish towel or paper towel and pat dry.
  27. Transfer the seeds to a small sheet pan and toss with the remaining 1 teaspoon of oil and a pinch of salt.
  28. Spread evenly and roast in the same oven as the lasagna, stirring halfway through, until the seeds are lightly browned, about 5–10 minutes.
  29. Remove the lasagna from the oven and sprinkle with reserved Brussels sprouts, then dollop with the remaining ricotta.
  30. Sprinkle over roasted butternut squash seeds and the zest of 1 lemon.
  31. Let rest for 20 minutes, and serve.