White Lasagna with Gorgonzola and Butternut Squash Recipe

White Lasagna with Gorgonzola and Butternut Squash

If you're craving a unique twist on classic lasagna, this version with gorgonzola white sauce, ground veal, and roasted butternut squash will elevate your pasta game to new heights. Rich and decadent, this lasagna swaps traditional marinara for a creamy, tangy gorgonzola sauce, creating a luxurious layer of flavor that pairs perfectly with savory ground veal and the natural sweetness of roasted butternut squash.

The velvety cheese sauce, tender veal, and soft, caramelized squash balance harmoniously to delight your taste buds. The veal’s subtle earthiness enhances the gorgonzola’s creamy richness, while the squash adds sweetness and a vibrant color. Layered between sheets of tender pasta, this dish offers a delicious contrast of textures and flavors in every bite.

Perfect for a cozy dinner party or a special weekend meal, this lasagna is both comforting and sophisticated. It’s a creative spin on the traditional Italian classic that will impress your guests or family. This recipe is a must-try if you want to try something different with your lasagna. It’s a satisfying dish that will bring warmth and elegance to your table.

What Is White Lasagna?

White lasagna, also known as "lasagna bianca," is a variation of the traditional Italian lasagna that omits the use of tomato sauce or marinara. Instead, white lasagna uses a white sauce, typically a béchamel sauce (a creamy mixture made from butter, flour, and milk), as the primary ingredient for layering with the pasta. Some recipes may incorporate other creamy sauces, such as Alfredo, or a cheese-based sauce, like ricotta or gorgonzola.

The filling ingredients can vary, but standard components include different types of cheese, meats like chicken, ground veal, or sausage, and vegetables like spinach, mushrooms, or zucchini. Unlike the traditional red lasagna, which relies on the acidity and sweetness of tomatoes, white lasagna focuses on rich, creamy flavors and typically has a lighter, more delicate taste.

It’s a comforting and versatile dish, ideal for those looking for a more subtle flavor profile or who prefer to avoid tomatoes. White lasagna is an elegant alternative to the classic red sauce version, whether for a special occasion or a casual dinner.

Gorgonzola

Gorgonzola is a type of blue cheese originating in Italy, specifically in the regions of Lombardy and Piedmont. It is made from cow's milk and is characterized by its creamy texture and distinctive blue or green veins of mold (Penicillium) that run through it. These mold veins give gorgonzola its signature sharp, tangy flavor, ranging from mild to more robust, depending on age.

There are two primary varieties of gorgonzola:

1. Gorgonzola Dolce: This is a younger, creamier version with a milder taste and softer texture. It has a slightly sweet, buttery flavor and is often spreadable.
2. Gorgonzola Piccante: This is a more mature version that has been aged longer, giving it a firmer texture and a sharper, more pungent taste.

Gorgonzola is highly versatile in cooking and is often used in sauces, on pizzas, or in salads. Its creamy consistency makes it an excellent ingredient for pastas, risottos, and even as a topping for meats or vegetables. Whether in a savory dish or on a cheese platter, gorgonzola adds a bold, tangy flavor that pairs well with fruits, honey, and nuts.

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White Lasagna with Gorgonzola and Butternut Squash

An incredible recipe for white lasagna with gorgonzola and butternut squash

Prep Time45 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time2 hours hrs 15 minutes mins

Course: Salad

Cuisine: American

Servings: 10

Ingredients

For the Gorgonzola White Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• ¼ cup white wine
• 4 cups whole milk
• ¼ teaspoon grated nutmeg
• Salt and pepper to taste
• 8 oz. Gorgonzola or any blue cheese

For the Lasagna

• 1 Gorgonzola White Sauce
• 1 medium butternut squash
• ½ cup chicken stock
• 2 tablespoons olive oil
• 1 medium onion chopped fine
• 2 cloves garlic minced
• 2 lbs ground veal
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 lb. box of no-cook lasagna noodles OR three sheets fresh pasta - sometimes available at your local Italian market
• ½ lb. shredded mozzarella
• ¼ lb. Parmesan cheese grated

Instructions

To Prepare the Sauce

• Heat butter in a saucepan over medium-high heat. Stir in flour and continue to cook while stirring until it is a relatively smooth paste.
• Add wine, and stir again, smoothing out any lumps.
• Add milk, about ¼ cup at a time, stirring until smooth after each addition. Add nutmeg (freshly grated is best), salt, and pepper.
• Turn the heat to low, and let cook for about five more minutes.
• Turn the heat off, add the cheese, and stir until the cheese is melted into the sauce.

To Prepare the Lasagna

• Heat oven to 400°F
• Slice the butternut squash in half lengthwise. Scrape out seeds. Place in roasting pan, cut side up. Cover the pan tightly with foil and bake until the butternut squash is completely tender about 45 minutes.
• Remove from oven, allow to cool until you can handle the squash, then scrape out softened squash into a bowl, discarding the tough shell.
• Add the chicken stock to the squash and stir to combine until the squash is smooth. Set aside.
• Reduce the oven to 350°F.
• While the squash is baking, heat the oil in a medium pan. Add onions and garlic and sauté until soft.
• Add the ground veal, salt, pepper, and sauté, stirring to break it up, until all the pink is gone from the meat. Remove from heat, drain any oil if necessary, and set aside.
• Spoon about ½ cup Gorgonzola sauce into the bottom of the roasting pan, spreading it evenly all around the bottom.
• Place about ⅓ of the squash over this, spreading it as evenly as possible.
• Spread ⅓ of the veal over this and about 1 cup of the sauce overall.
• Place one layer of noodles over the sauce.
• Sprinkle ⅓ of the mozzarella over this. Repeat the layers two more times, then finish with any remaining sauce and sprinkle the Parmigiano all over.
• Place the lasagna into the hot oven. All the ingredients are cooked, so this step is to heat the lasagna through and to "cook" the noodles.
• Check the lasagna after about 15 minutes. If it is too brown, cover the pan with foil and heat for another 10 minutes.
• Remove from oven and let sit for about 10 minutes before cutting it into squares and serving.

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