Butternut Squash Lasagna

This is the kind of dish that whispers "French countryside kitchen" while being totally achievable at home—roasted squash meets creamy sage béchamel in layers of pure comfort that'll have your table lingering long after the last bite.

Ingredients:

• 1 butternut squash, roasted and puréed
• 8 oz mushrooms, sautéed until golden
• 3 cups fresh kale, chopped
• 4 tablespoons butter
• 3 tablespoons flour
• 3 cups whole milk, warmed
• 8–10 fresh sage leaves
• 1 cup Gruyère or Parmesan, grated
• 9 lasagna noodles
• Salt, pepper, nutmeg to taste

Method:

1. Make the béchamel: melt butter, whisk in flour for 1 minute, then slowly pour in warm milk, stirring until silky. Tear in sage leaves and season with salt, pepper, and a pinch of nutmeg.
2. In a bowl, gently fold together squash purée, sautéed mushrooms, kale, and half the cheese.
3. Spread a thin layer of béchamel across the bottom of a 9×13 baking dish, then layer: noodles, squash mixture, béchamel. Repeat twice, finishing with béchamel and remaining cheese on top.
4. Bake covered at 375°F for 25 minutes, then uncovered for 15–20 minutes until bubbling and golden.
5. Rest 10 minutes before serving—this lets it set beautifully.

Full recipe at Budget Bytes →

Chef's tip: Toast your sage leaves in the béchamel butter before adding flour—it blooms their flavour and transforms the whole sauce into something deeply aromatic.