Butternut Squash Lasagna For Two

So, you’re looking for something that screams “I’m a sophisticated adult who cooks fantastic meals” but secretly whispers “I also want to watch Netflix in my PJs within the hour,” huh? Same. Let’s make some Butternut Squash Lasagna for Two, because who needs a giant pan of leftovers staring them down for a week when you can have just enough deliciousness?

Why This Recipe is Awesome

Okay, let’s be real. Lasagna sounds like a whole *thing*, right? Hours in the kitchen, multiple pans, a small kitchen disaster… not with this beauty! This recipe for butternut squash lasagna is basically the culinary equivalent of a warm hug that doesn’t demand too much effort. It’s perfectly portioned for two, meaning less food waste and more “ooh, ahh” moments. Plus, it’s vegetarian, comforting, and packed with flavor that feels way more gourmet than the actual work involved. **It’s practically idiot-proof**, even *I* haven’t messed it up. Seriously, it’s that good.

Ingredients You’ll Need

Gather ’round, my fellow lazy gourmets! Here’s what you’ll need for this culinary masterpiece. Don’t worry, nothing too exotic, unless you consider nutmeg exotic (in which case, bless your heart).

• **1 small Butternut Squash:** About 1.5 – 2 lbs. Or, better yet, grab that glorious pre-cut stuff from the store. Save yourself the wrestling match, trust me.
• **1 tbsp Olive Oil:** For roasting. The good stuff, or whatever you have on hand.
• **1/2 tsp Salt & 1/4 tsp Black Pepper:** Basic seasoning. Don’t be shy!
• **Pinch of Nutmeg:** **The secret ingredient!** Seriously, it elevates butternut squash to heavenly realms. Don’t skip it.
• **6-8 Oven-Ready Lasagna Noodles:** Yep, the no-boil kind. Because life’s too short for extra pots to wash.
• **1 cup Ricotta Cheese:** Whole milk, please. It’s creamier and you deserve it.
• **1/2 cup Shredded Mozzarella Cheese:** Low-moisture, part-skim. Or full-fat, if you’re living dangerously.
• **1/4 cup Grated Parmesan Cheese:** Freshly grated if you’re fancy, pre-grated if you’re like me.
• **1/4 cup Heavy Cream or Milk:** For that extra creamy goodness.
• **2 tbsp Fresh Sage Leaves:** Chopped. Sage and butternut squash are soulmates, FYI.
• **1 tbsp Butter:** For your béchamel-ish sauce (or just to make things extra rich).
• **1 tbsp All-Purpose Flour:** For the béchamel base.
• **1 cup Milk:** Any kind, really. This is for the creamy sauce.
• **Small Oven-Safe Dish:** Roughly 8×6 inches or similar. It’s for two, remember?

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps and try not to lick the spoon too many times before assembly.

1. **Roast the Squash:** Preheat your oven to **400°F (200°C)**. Peel (if not pre-cut), de-seed, and cube your butternut squash. Toss it with olive oil, salt, pepper, and that magical nutmeg on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Let it cool a bit, then mash it roughly with a fork.
2. **Make the “Creamy” Sauce:** In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a paste (a roux!). Gradually whisk in the 1 cup of milk until smooth and slightly thickened. Season with a pinch of salt and pepper. This is your quick béchamel-ish sauce, because we’re not fancy enough for a *true* béchamel right now.
3. **Mix the Cheeses:** In a medium bowl, combine the ricotta, mozzarella, Parmesan, and heavy cream (or milk). Stir in the chopped fresh sage. Season with a little extra salt and pepper if you feel it needs it. **Give it a taste!** You want cheesy perfection.
4. **Layer it Up:** Time to assemble! Spread a thin layer of your creamy sauce on the bottom of your small oven-safe dish. Lay two oven-ready lasagna noodles over the sauce, breaking them to fit if necessary.
5. **More Layers!** Spread half of the mashed butternut squash over the noodles. Top with half of the ricotta mixture. Drizzle with a little more of your creamy sauce. Repeat with another layer of noodles, the remaining squash, and the remaining ricotta mixture. Finish with a final layer of noodles, then generously cover with the remaining creamy sauce.
6. **Bake It Off:** Cover your dish loosely with foil. Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly.
7. **Rest and Serve:** Let the lasagna rest for 5-10 minutes before serving. This helps it set and makes for cleaner slices. **Trust me on this one.** Garnish with a little extra fresh sage if you’re feeling fancy.

Common Mistakes to Avoid

We’ve all been there. Here’s how to steer clear of potential lasagna disasters, delivered with love and a hint of sarcasm.

• **Forgetting to Preheat the Oven:** It’s not a suggestion, people! Your food won’t cook evenly, and you’ll end up with a sad, lukewarm mess. Rookie mistake.
• **Not Mashing the Squash Enough:** Lumpy squash is fine, but giant chunks will make layering a nightmare. Give it a good mash.
• **Overfilling Your Small Dish:** This recipe is for *two*. Don’t try to cram enough for an army into your little dish. It will bubble over and make a huge mess. Your future self will thank you.
• **Skipping the Rest Time:** Impatience is a virtue, but not here. Cutting into hot, soupy lasagna is just asking for trouble. Give it a breather!
• **Using Old, Dry Herbs:** Fresh sage makes all the difference. Dried sage is okay in a pinch, but it won’t have that vibrant flavor. Don’t cheap out on flavor!

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, we can totally tweak this. It’s your kitchen, after all!

• **Cheese Swap:** No ricotta? A blend of cottage cheese and cream cheese can work in a pinch. Want more cheese? Add a layer of provolone or fontina for extra gooeyness.
• **Herb Heroes:** No fresh sage? Try fresh thyme or rosemary. They also play beautifully with butternut squash. If you *only* have dried herbs, use about a third of the amount of fresh.
• **Veggies Unite:** Feel free to add a thin layer of sautéed spinach or caramelized onions for extra flavor and nutrients. Just make sure they’re well-drained!
• **Spice It Up:** A pinch of red pepper flakes in the squash mixture or the creamy sauce can add a lovely kick. **IMO**, a little heat never hurt anyone.
• **No-Boil Noodle Substitute:** If you absolutely can’t find oven-ready noodles, you can use regular lasagna noodles, but you’ll need to par-boil them *al dente* first. Remember, extra dish to wash!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers! (Mostly.)

1. **Can I make this ahead of time?** Absolutely! Assemble the entire lasagna, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add about 10-15 minutes to the covered baking time.
2. **What if I don’t have a small baking dish?** You can totally use a loaf pan or even individual ramekins for single servings. Just adjust the layering and baking time accordingly. Keep an eye on it!
3. **Can I use frozen butternut squash?** Yes, but make sure to thaw it and **drain it really well** before roasting, otherwise, you’ll have watery lasagna. No one wants that.
4. **Is this recipe freezer-friendly?** Kinda! You can assemble and freeze it unbaked for up to a month. Thaw in the fridge overnight before baking. Or bake it, cool it completely, and freeze. Reheat gently.
5. **I hate sage. What else can I use?** As mentioned, thyme or rosemary are great. Or, for a different twist, try a pinch of cinnamon or even some dried ginger with the squash.
6. **Can I add meat to this?** While it’s delightful as is, you could absolutely brown some Italian sausage or ground turkey and layer it in. Just drain any excess fat!
7. **My béchamel-ish sauce is lumpy! Help!** No stress! Remove it from the heat and whisk vigorously. If it’s still lumpy, pour it through a fine-mesh sieve. Easy peasy!

Final Thoughts

There you have it! A perfectly portioned, incredibly delicious, and surprisingly easy butternut squash lasagna for two. You’ve navigated the tricky waters of fancy-sounding meals and emerged victorious. Now, go impress someone—or just yourself, because you totally deserve it—with your newfound culinary skills. You’ve earned that cozy night in, complete with a fantastic meal. Don’t forget the wine!