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Squash Skilet Lasagna
This squash lasagna is the ultimate fall comfort food. This squash skillet lasagna is layered with roasted kabocha squash, roasted garlic, caramelized onions, fresh spinach, herbs, aromatics, and melty gruyere cheese.
-6 servings
Ingredients
- 1 large Kabocha squash (quartered, deseeded)
- 1 head garlic (top 1/3 cut and removed)
- 3 tablespoons olive oil
- Kosher salt
- Ground black pepper
- 1 stick salted butter (divided)
- 2 yellow onions (peeled, cut in half, sliced thin on mandoline)
- 1/4 cup dry white or red wine
- 6 ounces fresh spinach
- 2 cups freshly grated gruyere cheese
- 1 egg
- 4 ounces ricotta cheese
- 2 1/4 cups whole milk (divided)
- 3 tablespoons all purpose flour
- 2 tablespoons freshly chopped sage
- 2 tablespoons freshly chopped thyme
- 1/4 teaspoon ground nutmeg
- 1 package no-boil lasagna noodles
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Equipment
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Instructions
Kabocha squash & garlic
- Preheat oven to 400F
- Using a sharp chef's knife, carefully cut squash in half. Using a spoon, scoop seeds out of squash and discard. Cut squash halves in half, so that you have 4 pieces of squash.
- Place squash on a baking sheet and brush the insides with olive oil, then liberally salt and pepper each quarter.
- Cut top 1/3 off garlic head. Place on foil and drizzle 1 tbsp of olive oil over exposed cloves. Add a pinch of salt and pepper over the top, then tightly wrap in foil. Place on the baking sheet with the squash.
- Roast for 45 minutes, until the squash and garlic are easily pierced with a fork.
Caramelized onions
- While the squash and garlic roasts, caramelize onions. In a dutch oven over medium-low heat, add in 3 tbsp butter and melt. Once melted, add in the sliced onions.
- Cook the onions down, mixing every so often, until they are caramelized, about 45 minutes. They should be dark amber and jammy once finished.
- Once onions are caramelized, add in 1/4 cup of wine and allow the liquid to reduce for 3 minutes. Add in the spinach and allow to just wilt, about 2-3 minutes. Remove from heat and set aside.
Squash purée
- For this next part you can use a blender or hand mash, since the consistency is thick I recommend hand mash. Once the squash is done roasting, scoop the flesh out and discard the skin of the squash. Add squash to bowl or blender. Squeeze garlic cloves and using a pairing knife to get any cloves in the skin.
- Add egg, ricotta cheese, 1/4 cup milk and 2 tbsp butter to the squash and garlic. Mix until ingredients are incorporated. You're looking for the consistency of mashed potatoes. You can add additional milk to thin out, but remember you can always add liquid, but you can't take away. Set aside once combined.
Cheesy béchamel sauce
- In the dutch oven over medium heat, add 3 tbsp butter and allow to melt. Once melted, add in the 3 tbso flour and whisk to combine. Slowly begin pouring in 2 cups of milk, while whisking the lumps out. Bring to a gentle boil.
- Once gently boiling, add in the sage, thyme, nutmeg, and a 1/4 tsp salt and 1/4 tsp pepper. Stir to combine. Add in the shredded gruyere cheese and whisk until fully melted. Turn heat off.
Assembling squash lasagna
- In a cast iron skillet, add 1/3 of the cheesy béchamel sauce to coat the bottom of the skillet. Next add a layer of no-boil lasagna noodles, breaking them up to fit the skillet. Spoon a few dollops of the squash purée and spread an even layer to the edges with a spatula. Add some of the caramelized onion and spinach mix over top, then repeat.
- Order of layers: cheesy béchamel sauce, lasagna noodles, squash purée, caramelized onion spinach mix, ending with the last of the cheesy béchamel sauce over the top.
Bake
- Once the squash lasagna is assembled, add a layer of parchment paper, followed by foil over the top. The parchment paper will keep the cheese from sticking to the foil while baking.
- Bake at 400F covered for 20 minutes, then uncovered for 15 minutes until the top layer is golden and bubbly.
- Remove from oven and allow to cool for 5 minutes before serving. Since it is a skillet lasagna, you can serve like a pie or cut into squares. Enjoy!
Notes
*See in-post for step-by-step photos of all elements to recipe*
Making ahead of time:
This squash lasagna can be made ahead of time prior to assembly or after fully assembled.- If making individual elements ahead of time, cheesy béchamel sauce will have to be reheated prior to using.
- If assembling fully and refrigerating, you may need to bake covered an additional 5-10 minutes since all the elements will be colder.
Storing squash lasagna:
To store leftovers: allow the lasagna to fully cool (cast iron will no longer be hot), then you can cut into slices and store in airtight container or transfer the whole to a dish and store. To reheat leftovers: you can microwave for 2-3 minutes until warm throughout or you can place in the oven at 350F covered for 25-30 minutes or until warmed through.Cook time is 45 minutes for roasting squash and caramelizing onions + 35 minutes for baking lasagna
I used a 12 inch cast iron for the recipe, if using a smaller one, you will just have more layers
Video
Nutrition Information
Calories: 1100kcal (55%), Carbohydrates: 89g (30%), Protein: 42g (84%), Fat: 66g (102%), Saturated Fat: 34g (213%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Trans Fat: 1g, Cholesterol: 234mg (78%), Sodium: 792mg (34%), Potassium: 1643mg (47%), Fiber: 9g (38%), Sugar: 16g (18%), Vitamin A: 8971IU (179%), Vitamin C: 51mg (62%), Calcium: 1077mg (108%), Iron: 4mg (22%)