Butternut Squash Lasagna | Italian White Lasagna Recipe

This is a white (tomato-free) lasagna variation with squash! We used lamb, but feel free to use any combination of ground beef, pork, chicken, turkey or veal you prefer.

Butternut Squash Lasagna | Italian White Lasagna Recipe | Tomato-Free

Watch the Pasta Grammar video where we make this recipe here:

Makes a lasagna to fill an 8x4-inch loaf pan.

For this recipe, you will need:

- 2 servings of egg fresh pasta dough

- 4 tbsp extra virgin olive oil

- 1/2 large carrot, peeled and diced

- 1/2 stalk celery, diced

- 1/4 white onion, diced

- 1 lb. (450g) ground meat

- Salt

- Fresh black pepper

- 1/2 cup (120ml) dry white wine

- 1/2 large butternut squash, peeled and chopped

- 1 clove garlic, peeled

- 1/2 tsp cinnamon

- Fresh rosemary to taste

- 3 1/2 tbsp (50g) unsalted butter, plus a little extra for topping

- 6 1/2 tbsp (50g) all-purpose flour

- 4 1/4 cups (1 liter) whole milk

- Ground nutmeg

- Grated Parmigiano-Reggiano cheese to taste

Follow our fresh egg pasta recipe to make 2 servings (2 eggs) of pasta dough. Wrap the finished dough in plastic wrap and let it rest while you work on the rest.

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the carrot, celery and onion. Sauté for 2-3 minutes, or until the onion is tender and slightly transparent. Add the ground meat and brown it, breaking it up into a crumble as it cooks.

When the meat is browned, season it with salt and pepper to taste. Add the white wine, bring to a gentle simmer, and partially cover the pan. Let the ragù cook for about 20-30 minutes, or until the excess moisture thickens. Turn off the heat.

Meanwhile, heat 2 tbsp of olive oil and a whole peeled garlic clove in a new skillet over medium heat. When the garlic begins to sizzle, add the cubed squash. Season with salt, pepper, cinnamon and some fresh rosemary. Sauté until tender.

When the squash has softened, add the meat ragù and stir all together. Set aside for later.

Now it's time to make the last component: besciamella! In a small saucepan, melt the butter over medium/low heat. When it has melted completely, add the flour and whisk. It will form into a thick pasta quite quickly. Gradually add the milk while continuing to whisk. Keep cooking and stirring until the milk thickens into a gravy-like substance. Cover and set aside for later.

Working in batches, if necessary, roll the pasta dough out with a rolling pin on a well-floured surface until it is quite thin. Add more flour as necessary while working to prevent sticking. You should be able to see through the dough slightly when it is held up to a light. Use a knife to cut the sheets into convenient pieces for an 8x4-inch loaf pan. No need to be super precise, you can always trim and patch later. Set the sheets aside on a clean towel.

Bring a large pot of water to a boil and salt it generously. Working in batches of 1-2 sheets at a time, drop the pasta pieces into the water and boil for about 30 seconds. Stir them gently to prevent sticking. Remove them with tongs and lay flat on a new, clean towel. Take care not to let the sheets touch each other as they will stick!

Preheat an oven to 395 degrees F (200 C).

Now it's time to assemble! Begin by spreading a thin layer of besciamella sauce in the bottom of the loaf dish. Cover this with a single layer of pasta. Trim the edges and add smaller pieces to patch up any holes as necessary.

Spread some ragù over the pasta, followed by a drizzle of besciamella and a grating of Parmigiano cheese. Top this with another layer of pasta and repeat. When you reach the top of the pan or dish, finish with a final layer of pasta covered with an even spread of besciamella sauce.

Top the lasagna with a few small morsels of butter and plenty of grated cheese. Loosely tent with aluminum foil and bake for 25 minutes. Remove the foil and bake a further 10 minutes, or until the cheese on top becomes slightly crispy.

Cool for 10-15 minutes before serving. Buon appetito!