Reverse Butternut Squash Lasagna

Traditional lasagna gets a seasonal twist in this comforting Reverse Butternut Squash Lasagna. Layers of tender butternut squash take centre stage alongside rich meat ragù, creamy béchamel and melted Italian cheeses, creating a dish that is both familiar and unexpected.

The squash adds natural sweetness and delicate texture, balancing the savoury flavours of the ragù, while fresh sage brings warmth and aroma to every bite. Perfect for cooler evenings, family gatherings, or weekend entertaining, this recipe reimagines a classic Italian favourite without sacrificing any of the comfort that makes lasagna so beloved.

Ragù

Ingredients:

2 tbsp extra virgin olive oil
1 cup diced onion
1 Ib lean ground beef (or 1/3 each veal, beef and pork)
3 cups San Marzano tinned tomatoes, crushed with their juice
Salt and white pepper, to taste
1 1/2 cups frozen peas (optional)
1 sprig rosemary or sage

Bećhamel

Ingredients:

4 osp butter
4 tbsp flour
Kosher salt
2 cups whole milk
Freshly grated nutmeg

For Assembly

1/2 butternut squash, peeled and sliced with a mandoline (1/4-inch slices)
6 fresh lasagna sheets, cooked until tender in salted boiling water
1 ball fresh mozzarella (fior di latte, bufala, or another high-quality variety)
2 cups grated Parmigiano-Reggiano
Fresh sage leaves

Instructions:

1. Make the ragù. Heat the olive oil and saute the onion until translucent. Add the rosemary or sage. Add the beef and brown very lightly. Add the crushed tomatoes and their juice. Simmer until reduced but not dry. Add the frozen peas, if using, and season to taste with salt and white pepper.
2. Make the bećhamel sauce. Heat the butter over medium-low heat. Add the flour and whisk until smooth. Cook and whisk for 1-2 minutes, until the roux begins to colour but does not brown. Add the milk a little at a time until fully incorporated. Add salt and grated nutmeg. Whisk over medium heat until the sauce thickens but can still run from the whisk when lifted.
3. Steam the sliced butternut squash for 10 minutes, or boil in salted water for 7-8 minutes, until tender but still retaining its firmness.
4. Cook the fresh lasagna sheets in salted boiling water until tender. Drain and set aside.
5. Spread a little ragu over the bottom of a lasagna pan. Layer squash, bechamel, Parmigiano and torn mozzarella, ragu, lasagna sheets, bechamel, Parmigiano and mozzarella, ragu, then squash. Continue until there are three layers of squash to two layers of lasagna. Finish with squash, ragu, cheeses, bechamel and sage leaves.
6. If using the Miele oven/combi-steam, select Automatic Programs, select Bakes/Gratins, select Lasagna, and then follow the minutes. instructions. Otherwise, cover with foil and bake at 350°F for 35-40 minutes. Remove the foil and continue baking for another 15-20 minutes.
7. Allow the lasagna to rest before slicing and serving.