Roasted Butternut Squash Lasagna

5 from 2 votes
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The combination of sweet roasted squash, creamy bechamel sauce and fresh herbs result in a flavorful and delicious Roasted Butternut Squash Lasagna.

Butternut Squash Lasagna |

Happy Sunday! I’ve made you Lasagna! With Roasted Butternut Squash!! Eeeeek! SO GOOD!

It’s been nearly a bazillion years since I last shared a lasagna recipe. I thought it was time to change that because this Butternut Squash Lasagna is the best thing, yet. 

Oh me goodness. This lasagna was the talk of the town (household) for daaaaays when I first made it, some 2 months ago. I know I waited too long to try this, but it isn’t my fault. It’s the Hubs. He is really picky about his food. Like, annoyingly picky!

You know those kids that are SO picky with their food, but they eventually grow out of it?! Well, that’s my husband. Except he never grew out of it.

He practically begged me on hands and knees not to add squash to the lasagna; “PLEASE! Leave my lasagna meaty and tomato-ey! I beg you! Please!!” His.exact.words.

Butternut Squash Lasagna |

Things got even more interesting when he saw me whip out the rosemary. Oh I wish you could have seen his face! The guy was ready to cry.

He hates rosemary and always whines about how it smells like soap. He then made a remark about making himself fried eggs for dinner. I just went on about my biznass, totally ignoring him, as I usually do… Believe me, you would, too, because 99% of the time he LOVES the food that comes out of this kitchen.

The results were just as I expected. I honestly don’t know what to saaaaaaaaay! I don’t know how to best describe this insanely delicious lasagna! It’s cheesy, it’s creamy, it’s gooey, it’s sweet, it’s salty… it’s it’s it’s!!!

Do I have to convince you to try it?! I mean, don’t these ingredients say it all? We’re talking butternut squash, bechamel sauce, rosemary, chili powder, garlic… MMMMM!

Or how about the photos? Those always speak volumes, right?

Butternut Squash Lasagna |

Even if you don’t think you like squash or rosemary, you will love them, together, in this one-dish meal. Oh yeah! To add, it’s also a one-dish meal!! SCORE! Less things to wash, more food to eat!


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5 from 2 votes

Roasted Butternut Squash Lasagna

The combination of sweet roasted squash, creamy bechamel sauce and fresh herbs result in a flavorful, cozy Roasted Butternut Squash Lasagna.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings


  • 1 3- pound butternut squash, , peeled, seeded and chopped into 1-inch chunks.
  • 2 tablespoons olive oil
  • salt and fresh ground pepper to taste
  • 4 tablespoons butter
  • 4 cloves of garlic
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • salt and fresh ground pepper to taste
  • 1 tablespoon fresh snipped rosemary
  • 1 teaspoon chili powder
  • 1 cup shredded Parmesan Cheese
  • no-boil Lasagna Noodles
  • 1 cup heavy whipping cream
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  • Preheat oven to 400.
  • Lightly grease a baking sheet and set aside.
  • 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 in the oven for 40 minutes, stirring once or twice, until soft.
  • In the meantime, prepare the sauce.
  • Heat butter over in a large saucepan over medium heat.
  • Add garlic and cook until fragrant, about 1 minute.
  • Whisk in flour.
  • Slowly add milk and season with salt and pepper.
  • Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
  • Remove squash from oven and reduce oven temperature to 375.
  • Stir butternut squash, rosemary and chili powder into sauce.
  • Butter a 3-quart casserole dish.
  • Spoon 1/2-cup of the sauce on the bottom of prepared baking dish.
  • Layer three to four of the no-bake noodles on top of sauce.
  • Spread one-third of the sauce on top of the noodles.
  • Sprinkle 1/3 of the Pamesan cheese.
  • Repeat layering noodles, sauce, and Parmesan cheese two more times.
  • Pour whipping cream over entire dish.
  • Sprinkle with remaining Parmesan cheese.
  • Cover dish with foil.
  • Bake for 35 to 40 minutes, or until bubbly.
  • Uncover and continue to bake for 10 more minutes, or until top is lightly browned.
  • Let stand 15 minutes before serving.
  • Cut and serve.


Calories: 392kcal | Carbohydrates: 35g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 305mg | Potassium: 967mg | Fiber: 4g | Sugar: 9g | Vitamin A: 25025IU | Vitamin C: 48.4mg | Calcium: 378mg | Iron: 2.1mg

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.

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  1. Judith says:

    Thank you so much. Can’t wait to try this! I was looking for a recipe that did not use pureed butternut squash but yummy roasted instead :). Can I put it together and bake it the next day or do you think it would be better to bake it and just reheat it the next day. I am cooking today for tomorrow nights dinner?

    1. Katerina Petrovska says:

      Hi Judith!! I am so sorry I didn’t get back to you sooner – I was out of town, on a business trip in Minneapolis. I hope you still have a chance to make this today! It’s wonderful!! I would bake it, first, and then reheat it the next day in the oven. Let me know if you need anything else! Have a great Sunday!!

  2. Amanda says:

    I love me some whipping cream but don’t have any… I have everything else! Can I make it without or does that “make” the dish? (2 year old twins make a quick trip to the store not so quick!)

    1. Katerina Petrovska says:

      Hi Amanda!! Believe me, I understand! I have two kids, not twins, but it’s SO tough going to the store just to get a loaf of bread. πŸ™‚
      You can use half and half, if you have it, but you can also use 3/4 cup milk and 5 tablespoons butter … melt the butter and let cool. Whisk in the milk and continue to whisk until well blended. Use right away. Hope this helps!! Let me know how it goes! Have a great day!!

  3. kirsten@FarmFreshFeasts says:

    Good things happen when one pours whipping cream over anything. Thanks, Kate–I need to add no boil noodles to my list and make this lasagna this winter.

  4. Jill says:

    It’s bubbling away in my oven right now and smells amazing!!

    1. Katerina Petrovska says:

      YAY! Let me know if you loved it!! πŸ™‚

      1. Jill says:

        Absolutlely loved it! With microbrewed beer + rain outside = perfect evening in. And tomorrow … leftovers! Thanks!!

        1. Katerina Petrovska says:

          Ooooh that sounds like the perfect night!! SO glad you enjoyed it! Have a great rest of the weekend!

  5. Nami | Just One Cookbook says:

    Just bought butternut squash today and now I’m in the mood of making this dish! It is getting a little cold here and this will make my family happy at the dinner table!

  6. Ramona says:

    What a great new version of lasagna for me to try. My daughter and I (the non-carnivores) in my family would adore this. πŸ™‚

  7. Erin @ The Spiffy Cookie says:

    Mmm I’m so excited for the return of butternut squash recipe like this!

  8. Dina says:

    it looks delicious!

  9. Rosa says:

    Hi Katerina!
    I love this recipe and I’m planning on making it this week. I was reading through the instructions and I noticed that it calls for garlic but I didn’t see it in the ingredient list. Could you please add it in? I’m so looking forward to trying this. πŸ™‚


    1. Katerina Petrovska says:

      Sorry about that, Rosa!! It’s fixed now. πŸ™‚ You will need 4 cloves of garlic. Hope you love it as much as we do! Have a great day!!

      1. Rosa says:


  10. mjskit says:

    What a very tasty lasagne! I’ve ever used the no-cook noodles, but it looks like they work great. This looks scrumptious!