Butternut Squash Lasagna Recipe

Name: Butternut Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 - 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/2 cup water; 3 amaretti cookies, crumbled; 1/4 cup butter; 1/4 cup all-purpose flour; 3 1/2 cups whole milk; 1 pinch nutmeg; 3/4 cup lightly packed fresh basil leaf; 12 no-boil lasagna noodles; 2 1/2 cups shredded whole milk mozzarella; 1/3 cup grated parmesan cheese

Servings: persons

1 tablespoon olive oil
1 1/2 - 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 pinch nutmeg
3/4 cup lightly packed fresh basil leaf
12 no-boil lasagna noodles
2 1/2 cups shredded whole milk mozzarella
1/3 cup grated parmesan cheese

1
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
2
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
3
Position the rack in the center of the oven and preheat to 375 degrees F.
4
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
5
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
6
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

1814

kcal

Calories

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 - 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, and more.

Yes, Butternut Squash Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions