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Butternut Squash Lasagna with Cider-Braised Onions

This butternut squash lasagna with cider-braised onions, béchamel, and taleggio is a cozy, satisfying vegetarian meal for fall and winter.
Servings 6 people
Total Time 2 hours 10 minutes

Equipment

  • 1 large sauté pan (for the onions)
  • 1 metal baking tray (for the butternut)
  • aluminum foil
  • 1 medium pot (for the béchamel)
  • 1 medium mixing bowl
  • 1 glass or ceramic baking dish (10 x 8 inches | 27 x 20 cm)

Ingredients

Onion Layer

  • 2 Tbl unsalted butter 30g
  • 4 medium onions halved and sliced
  • ½ tsp salt
  • 1 cup alcoholic cider 25 cl

Butternut Layer

  • 1 butternut squash 3 lbs / 1.5 kg, halved lengthwise and seeds removed
  • drizzle of olive oil
  • 1 cup whole milk ricotta 250g
  • 1 Tbl fresh thyme
  • salt and pepper to taste

Béchamel Sauce

  • 4 Tbl unsalted butter 60g
  • ½ cup all purpose flour 60g
  • 2½ cups whole milk 60 cl
  • pinch of freshly grated nutmeg
  • salt and pepper to taste

For Assembly

  • 9 dried lasagna sheets adjust quantity as needed
  • ¾ lbs taleggio cheese 350g, cubed
  • handful of grated parmesan

Instructions

  • Place a aluminum-lined baking sheet in the oven and preheat to 400°F (200°C) conventional, or 375°F (185°C) fan.
  • Prepare the onions:
    Separate the sliced onion layers.
    Melt the butter in a sauté pan over low heat, then add the onions and increase to medium. Cook for 5 minutes, stirring often.
    Reduce heat to medium-low, season with salt, and add the cider. Simmer gently for about 1 hour, stirring occasionally.
    Add a splash more cider and lower the heat if the onions stick or brown. The onions should be pale and tender.
  • While the onions are braising, prepare the butternut squash:
    Drizzle the cut sides of the squash with olive oil and rub to coat.
    Carefully remove the pre-heated baking sheet and place the squash cut-side down. Prick the skin a few times with a knife.
    Cook in the middle of the oven for about 45 minutes, until the skin is blistered and the flesh is very tender.
    Let cool slightly, then discard the skin and transfer the flesh to a bowl. Mash until smooth. Mix in the ricotta, thyme, salt, and pepper until fully combined.
  • While the butternut is roasting, make the béchamel:
    Melt the butter in a pot over medium-low heat until foaming (do not brown).
    Add the flour and whisk until smooth. Cook for 3–5 minutes, whisking constantly, until pale, silky, and lightly toasty.
    Remove from heat. Add a small splash of milk and whisk until smooth, then add the remaining milk in two additions, whisking well after each.
    Return to medium-low heat and simmer gently for about 10 minutes, whisking often, until thick enough to coat the back of a spoon.
    Remove from heat and season with salt and a pinch of nutmeg.
    Press plastic wrap directly onto the surface and reserve.
  • Assemble and cook:
    Spread a very thin layer of béchamel in the bottom of the baking dish.
    Repeat the following layers 3 times: lasagna sheets → butternut squash purée → onions → taleggio → béchamel. Finish with a generous layer of grated parmesan.
    Cover tightly with aluminum foil and cook in the middle of the oven for 30 minutes.
    Remove the foil and bake for 15 minutes more, until bubbling.
    Broil briefly, watching closely, until golden.
  • Let rest for at least 10 minutes before slicing.
Course: Main Course
Cuisine: Italian