Dina Dishes: Butternut Squash Goat Cheese Lasagna Recipe

Butternut Squash Goat Cheese Lasagna


It was a definite fan girl moment when I had the chance to chat with Dina Deleasa from Dish it Girl over the phone recently. We chatted about her new fame as Hallmark Home & Family’s Best Home Cook winner, being apart of VH1’s “Married to Jonas” (I watched every single episode at least twice!), and what it takes to get a delicious meal on the table when you’re in a pinch and want a dish that’s easy and always a hit with your family.

Butternut Squash Goat Cheese Lasagna
Photo Credit: Dina Deleasa-Gonsar/ Dishitgirl.com

That fun conversation brought up one of her favorite dishes: Butternut Squash Goat Cheese Lasagna. Goat Cheese and Butternut Squash make its ingredients perfect for autumn! Super easy and so delicious, the dish is perfect for vegetarians, yet hearty enough compliments of the whole milk and several types of cheeses to satisfy family that loves comfort food.

Butternut Squash Goat Cheese Lasagna
Recipe Type: Entree
Cuisine: Vegetarian
Author: Dina Deleasa
Prep time:
Cook time:
Total time:
Serves: 6 to 8
  • 1 large butternut squash (about 3 lb.), halved lengthwise and seeded
  • (or if you can find it already peeled and cut up in the grocery store that is fine too!)
  • 3 medium cloves garlic, unpeeled
  • 2 sprigs fresh thyme plus 2 tsp. chopped leaves
  • 2 tsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 Tbs. unsalted butter
  • 2 sprigs fresh sage plus 1 tsp. chopped leaves (perhaps more for garnish)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1-1/4 cups crumbled fresh goat cheese (4 oz.)
  • 1 cup finely grated Pecorino Romano (2 oz.)
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 cup coarse dry breadcrumbs or panko
  • 1lb of Lasagne noodles cooked according to packaged directions
  1. Roast the squash and garlic.
  2. Position a rack in the center of the oven and heat the oven to 425°F.
  3. Put the squash cut side up on a large, heavy-duty rimmed baking sheet.
  4. Put 1 garlic clove and 1 sprig of thyme in each cavity.
  5. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper.
  6. Roast until the squash is browned in spots and very tender when pierced with a skewer, fork, or toothpick, 45 to 50 minutes.
  7. Remove from the oven and let cool completely.
  8. Discard the thyme sprigs.
  9. Peel the garlic and put in a large bowl.
  10. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
  11. Reduce the oven temperature to 350°F.
  12. Goat Cheese and Sage Sauce
  13. Melt 4 Tbs. of the butter in a medium sized saucepan over medium heat.
  14. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes.
  15. Discard the sage.
  16. Add the flour and whisk until smooth and golden, about 2 minutes.
  17. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes.
  18. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper.
  19. Season to taste with more salt and pepper.
  20. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.
  21. Season the breadcrumbs
  22. Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.
  23. Assemble and bake the lasagne.
  24. Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps.
  25. Spread 1 cup of the squash mixture evenly over the noodles.
  26. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers.
  27. Spread the remaining 1 cup cheese sauce evenly over the top.
  28. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
  29. Cover the baking dish with foil and bake for 40 minutes.
  30. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes.
  31. Cool for at least 10 minutes before serving.

Thanks so much to Dina Deleasa-Gonsar and dishitgirl.com for the recipe and chat!

Butternut Squash Goat Cheese Lasagna recipe

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