Butternut Squash & Goat Cheese Lasagna with Cranberries and Walnuts (Rich, Savory-Sweet, Gourmet Style)

Ingredients

For the Squash Layer

• 1 large butternut squash, peeled and sliced thin
• 2 tbsp olive oil
• Salt and black pepper
• 1 tsp dried thyme or rosemary

For the Cheese Filling

• 250g (9 oz) ricotta cheese
• 150g (5 oz) goat cheese (softened)
• ½ cup grated Parmesan
• 1 egg
• 2 tbsp fresh parsley, chopped
• Salt & pepper

For the Sauce

• 2 cups béchamel sauce (or white sauce)
  (butter + flour + milk + salt)

For Layers

• 9–12 lasagna sheets (pre-cooked or oven-ready)

For Topping

• ½ cup dried cranberries
• ½ cup walnuts, toasted
• Fresh rosemary or thyme
• Optional: balsamic glaze (for drizzle)

Instructions

Step 1: Roast the Squash

1. Preheat oven to 200°C (400°F).
2. Toss squash slices with olive oil, salt, pepper, and herbs.
3. Roast for 20–25 minutes until tender but not mushy.

Step 2: Make Cheese Filling

1. In a bowl, mix ricotta, goat cheese, Parmesan, egg, parsley, salt, and pepper.
2. Stir until smooth and creamy.

Step 3: Assemble the Lasagna

1. Spread a thin layer of béchamel on the bottom of the baking dish.
2. Add lasagna sheets.
3. Layer roasted squash, cheese mixture, and sauce.
4. Repeat layers until ingredients are used up.
5. Finish with sauce on top.

Step 4: Bake

• Bake at 180°C (350°F) for 35–40 minutes until golden and bubbling.
• Let rest for 10–15 minutes before slicing.

Step 5: Add Toppings

1. Sprinkle toasted walnuts and dried cranberries on top.
2. Drizzle balsamic glaze for that sweet-savory finish.
3. Garnish with fresh herbs.

Pro Tips (Next-Level Flavor)

• Slice squash evenly → ensures uniform layers.
• Don’t over-roast squash → keeps structure intact.
• Let lasagna rest before cutting → cleaner layers.
• Balance flavors → creamy + sweet + tangy = key combo.

Serving Suggestions

• Serve warm
• Pair with a light salad or roasted vegetables
• Great for holiday meals or vegetarian main dishes