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This butternut squash lasagna combines sweet-savory roasted butternut squash and creamy bechamel sauce with layers of lasagna noodles, parmesan, and fresh herbs. It’s the best cozy dinner to make this winter!
If you love this creamy and comforting vegetarian lasagna, also try my eggplant lasagna and this easy all-in-one vegetable lasagna, next.
This butternut squash lasagna was the talk of the town (household) the first time I made it. Just wait and you’ll see why soon enough! The flavors are AMAZING. It even won over my hubby, picky eater extraordinaire. They always come around. And with a veggie lasagna this good, I’d say it’s pretty impossible not to. This recipe is cheesy and creamy, with sweet-savory roasted butternut squash in between layers of lasagna noodles and ooey bechamel sauce.
Why I Love This Lasagna Recipe
- Cozy ingredients. This butternut squash lasagna recipe is made for cozy fall dinners. The flavors, the creaminess… it’s 100% comfort food made from seasonal ingredients, like sweet winter squash and rosemary.
- Creamy bechamel. I layer in all the good stuff, including freshly grated parmesan and the dreamiest homemade bechamel sauce. I like that the white sauce rounds out the sweetness in the butternut squash without overpowering the dish.
- Easy to make. Just like a classic lasagna with meat sauce, I layer the squash and sauce into a baking dish with tender noodles. It’s a great recipe to make ahead, too, since you can store this butternut squash lasagna in the fridge or freezer for later meals!
Ingredients You’ll Need
I love paying a visit to my local harvest market when I know butternut squash is in season. This way, I’m fully stocked to make everything from butternut squash soup to this easy butternut squash lasagna.
Here are some notes on the rest of the ingredients. Scroll to the recipe card for a printable ingredients list with the full amounts.
- Butternut Squash – Choose a heavy butternut squash without any soft spots or blemishes. You’ll need to peel, seed, and chop up the squash into cubes. The method is very similar to how you’d prepare a spaghetti squash.
- Olive Oil – For roasting the squash.
- Butter – Salted or unsalted butter, whichever you prefer.
- Garlic – Freshly minced garlic is best, but garlic powder can also be used.
- Flour and Milk – You’ll combine these to make a roux, to thicken the sauce.
- Rosemary – I use fresh rosemary sprigs and snip off the leaves. You can use another fresh herb, like thyme. Go ahead and substitute dried herbs if that’s what you have on hand.
- Chili Powder – For a little kick. You can swap this for cayenne pepper, chili flakes, or Cajun spice.
- Parmesan Cheese – For the meltiest results, shred the parmesan fresh from the block. You can also use another sharp cheese, like Pecorino.
- Lasagna Noodles – I use no-boil lasagna noodles for this recipe.
How to Make Butternut Squash Lasagna
Here’s a quick look at this savory butternut lasagna recipe. You’ll find the printable instructions in the recipe card.
- Prepare the squash. First, toss your squash with oil, salt, and pepper, then roast it in the oven at 400ºF for 40 minutes. Stir the squash cubes every so often while they cook.
- Make the sauce. Meanwhile, get some garlic sautéeing in a saucepan with butter. After a minute, stir in the flour and then the milk to make a roux. Cook until that’s thickened and bubbling. Remember to stir!
- Add the butternut squash. Pull the squash from the oven and add it into the sauce along with the rosemary and chili powder.
- Assemble. Now, layer the lasagna into a greased baking dish. Start with a layer of butternut sauce, followed by lasagna noodles, topped with shredded parmesan cheese. Repeat two more times. Top that off with heavy cream and a final sprinkle of parmesan.
- Bake. Bake your butternut squash lasagna under foil for 35-40 minutes until it’s bubbling at the edges. Take the foil off for the last 10 minutes so that the top can brown. Afterward, leave the lasagna to rest for a few minutes before you slice and enjoy.
Can I Make This Ahead?
Certainly! You can assemble this butternut squash lasagna 1-2 days in advance. Cover the pan tightly and keep the lasagna in the fridge until you’re ready to bake it. You can also freeze the unbaked lasagna for up to 3 months, and bake it right from frozen. In this case, add about an hour to the baking time. See the section below for storing and reheating the baked lasagna.
Tips and Variations
- Layer the ingredients evenly. Do your best to divvy up the butternut squash mixture and bechamel sauce evenly. It ensures that the lasagna bakes evenly and you’ll also get the perfect balance of ingredients in each bite afterward!
- Rest before slicing. I usually let this lasagna rest for 10-15 minutes after it’s out of the oven to cool, and let the sauce set up nicely for slicing. Freshly baked lasagna can be a bit soupy to cut and serve.
- Gluten-free. To make a gluten-free butternut squash lasagna, substitute all-purpose flour for gluten-free flour, and use your favorite gluten-free brand of lasagna noodles.
- Change up the noodles. If you don’t have no-boil noodles on hand, feel free to use cooked lasagna noodles instead. To make this butternut squash lasagna more of a pasta bake, swap out the lasagna noodles with any cooked short-cut pasta of your choice. Good options are ziti, rigatoni, and penne. Just layer them into the baking dish as you would the lasagna noodles.
- Add protein. If you’re not making this lasagna vegetarian, go ahead and sprinkle in cooked crumbled sausage, ground beef or chicken, or cooked crumbled bacon.
What to Serve With Butternut Squash Lasagna
This creamy, cheesy lasagna is a satisfying vegetarian dinner all on its own, but you can always amp it up with walnut chicken salad or breadsticks on the side. It’s also great with more vegetables, like steamed broccoli or roasted asparagus. Start the meal with a platter of bruschetta or caponata with crostini, and don’t forget a slice of flourless chocolate cake for dessert!
Storing and Reheating
- Refrigerate. Keep any leftovers covered airtight in the fridge for 3-4 days.
- Reheat. Warm the lasagna under foil in a 350ºF oven until it’s hot throughout. You can also reheat individual servings in the microwave.
- Freeze. Double-wrap the lasagna in plastic wrap and store it in the freezer for up to 2 months. Thaw the lasagna in the fridge before reheating.
More Butternut Squash Recipes
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Butternut Squash Lasagna
Ingredients
- 3 pound butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 4 tablespoons butter
- 4 cloves garlic
- ¼ cup all-purpose flour
- 3 cups milk
- salt and freshly ground black pepper, to taste
- 1 tablespoon freshly chopped rosemary leaves
- 1 teaspoon chili powder
- 1 cup shredded Parmesan cheese
- 9 ounces no-boil lasagna noodles
- 1 cup heavy whipping cream
Instructions
- Prep. Preheat oven to 400ºF. Lightly grease a baking sheet and set aside.
- Season the squash. Combine chopped squash, olive oil, salt, and pepper in a mixing bowl and toss to coat. Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash. Roast the squash in the oven for 40 minutes, stirring once or twice, until soft. Afterward, remove the squash from the oven and reduce the oven temperature to 375ºF.
- Make the sauce. In the meantime, heat butter in a large saucepan over medium heat. Add garlic and cook until fragrant, about 20 seconds. Then, whisk in the flour. Slowly add milk and season with salt and pepper. Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
- Combine. Stir butternut squash, rosemary, and chili powder into the prepared sauce.
- Assemble. Butter a 3-quart casserole dish. Spoon 1/2 cup of the sauce on the bottom of the prepared baking dish. Layer on three to four of the no-bake noodles. Top that with 1/3 of the remaining sauce, and sprinkle on 1/3 of the parmesan cheese. Repeat, layering the noodles, sauce, and cheese two more times.
- Finish the lasagna. Pour whipping cream over the entire dish and sprinkle the top with the remaining parmesan cheese.
- Bake! Cover the dish with foil. Bake for 35 to 40 minutes, or until bubbly. Uncover and continue to bake for 10 more minutes, or until the top is lightly browned. Let stand 15 minutes before cutting and serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Is there a way to download a full month worth of recipes or a full month plan in .pdf?
I made this for a dinner party last night. Really great and much more special than a traditional lasagna. I will keep this recipe and use it again, maybe for the vegetarians at Thanksgiving. I didn’t quite get mixing the sauce with the slices of squash so I laid the squash down in a layer and brushed on the sauce to cover. Lovely recipe.
I was just wondering how this lasagna would freeze?
This looks so delicious. I especially appreciate the options that it gives people with special diets. I have pinned it to my “Taste of Fall” board.
This looks so delicious. I am an independent consultant for a natural cleaning company. Finding good recipes that can fit varying dietary needs is important to me. I have pinned your recipe on to my “Tastes of Fall” board. Thanks for sharing!
http://www.pinterest.com/suzannerholt/taste-of-fall/
Used this as an inspiration for my own lasagne. blended the squash into the sauce to make it smooth. I also used sage as well. Used ricotta cheese and spinach mixture between layers in place of the parmesan. Didn’t use the heavy cream. AMAZING! Thanks for the jumping off point!
Ooooh! Your version sounds damn good!! 😀