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    Autumn Harvest Squash and Apple Lasagna

    clock-icon135 minutes
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    Pixicook editorial team

    A comforting and delicious lasagna made with roasted squash, apples, and Gruyère cheese, perfect for the autumn season.

    Ingredients for Autumn Harvest Squash and Apple Lasagna

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Kabocha Squash, quartered, seeds discarded

    0 lb

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Large egg

    each

    Substitute chevron-down

    Cream Cheese

    0 oz

    Substitute chevron-down

    Unsalted Butter, divided

    tablespoons

    Substitute chevron-down

    Maple Syrup

    tablespoons

    Substitute chevron-down

    Cinnamon

    teaspoons

    Substitute chevron-down

    Nutmeg, freshly grated, divided

    teaspoons

    Substitute chevron-down

    Golden Delicious Apples, peeled, cored, and cut into 1/2-inch dice

    each

    Substitute chevron-down

    Fresh Sage Leaves, minced

    cups

    Substitute chevron-down

    No-boil Lasagna Noodles

    each

    Substitute chevron-down

    Garlic, minced

    teaspoons

    Substitute chevron-down

    Flour

    tablespoons

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Gruyère Cheese, shredded

    0 oz

    Substitute chevron-down

    How to Make Autumn Harvest Squash and Apple Lasagna

    1. Preheat Oven and Roast Squash

    First, preheat your oven to 375°F (190°C). Toss three of the squash quarters with olive oil, season them with kosher salt and black pepper, and place them in a cast-iron skillet or on a foil-lined baking sheet. Roast the squash for about 45 minutes, or until a knife meets no resistance when poked into the flesh.

    2. Prepare Squash Purée

    Once the squash is tender, scrape the flesh from the roasted quarters into a food processor. Add the large egg, cream cheese, 2 tablespoons of unsalted butter, maple syrup, cinnamon, and half the nutmeg. Process until smooth and well combined.

    3. Sauté Diced Squash and Apples

    Dice the remaining squash quarter. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced squash, golden delicious apples, and minced fresh sage leaves. Sauté the mixture for about 10 minutes, or until the apples and squash are tender.

    4. Soften Lasagna Noodles

    Place the no-boil lasagna noodles in a 9x13-inch casserole dish and cover them with water to soften while you prepare the white sauce.

    5. Prepare White Sauce

    In a medium saucepan, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about 3 minutes until fragrant. Stir in the flour and cook for another 2 minutes. Slowly whisk in the whole milk and bring the mixture to a boil, stirring constantly until it thickens. Add 8 ounces of the shredded Gruyère cheese and the remaining nutmeg, and blend if needed until smooth. Season with kosher salt and black pepper to taste.

    6. Assemble Lasagna

    Blot the softened noodles dry with clean dish towels. In a 9x13-inch baking dish, spread a thin layer of the white sauce. Layer with lasagna noodles, then half of the squash purée, followed by half of the sautéed squash and apple mixture. Repeat the layers, ending with a final layer of noodles and the remaining white sauce. Sprinkle the top with the remaining shredded Gruyère cheese.

    7. Bake Lasagna

    Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the lasagna is browned and bubbly.

    8. Rest and Serve

    Allow the lasagna to rest for 5 minutes before slicing and serving. This will help the layers set and make it easier to serve. Enjoy your delicious Autumn Harvest Squash and Apple Lasagna!

    Pitfalls and tips

    Rest Before Serving

    Let the lasagna rest for 15 minutes before slicing to ensure it holds its shape.

    Roast to Perfection

    Aim for caramelization when roasting squash, and consider tossing with maple syrup or honey to enhance sweetness.

    Infuse Your Béchamel

    Infuse milk with bay leaves, nutmeg, and cinnamon for a flavorful béchamel sauce.

    Balance Your Apples

    Use a mix of tart and sweet apple varieties, thinly sliced for even layering.

    Garnish for the Season

    Add toasted pecans or walnuts, and a drizzle of reduced balsamic vinegar before serving.


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