Roasted Butternut Squash Lasagna Pressure Cooker Recipe
This hearty vegetarian lasagna features layers of roasted butternut squash, herb-infused creamy sauce, and Parmesan cheese, all cooked to perfection with pressure cooker efficiency and baked golden in the oven for a cozy, comforting meal.
Equipment
- 1 9x13 inch baking pan
- 1 Saucepan for bechamel
- 1 Baking sheet for roasting squash
Ingredients
Main ingredients
- 3 lbs Butternut squash peeled, seeded, and diced (about 8 cups)
- 3 tablespoon Grapeseed oil or olive oil
- 4 cups Milk 2% or whole
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh sage
- 1 tablespoon Minced garlic
- 4 tablespoon Unsalted butter
- 4 tablespoon All-purpose flour
- 9 No-boil lasagne noodles
- 1 ⅓ cups Parmesan cheese freshly grated
- 1 cup Heavy cream
Instructions
Instructions
- Preheat oven to 400°F. Toss diced squash with 2 tablespoon oil and roast on a baking sheet for 25–30 minutes until tender and browned.
- Warm milk with rosemary and sage until steaming. Remove from heat and let steep. Strain out herbs before using.
- In a saucepan, melt remaining 1 tablespoon oil with butter. Add garlic and cook 30 seconds. Stir in flour and cook for 1 minute. Gradually whisk in infused milk until thickened (5–7 minutes). Season with salt and pepper.
- In a 9x13 inch pan, spread thin sauce layer. Add 3 lasagne sheets, a third of roasted squash, sauce, Parmesan, and cream. Repeat layers two more times. Finish with sauce, cheese, and drizzle of cream on top.
- Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
You can make the sauce and roast the squash ahead of time. Lasagna keeps well refrigerated for 4 days or frozen for up to 3 months.