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 butternut squash large; 2 teaspoons salt; 1 tablespoon cinnamon; 1/2 teaspoon grated nutmeg freshly; 1 1/2 pounds lasagna noodles cooked to al dente; 1/2 stick butter; 4 tablespoons flour; 4 cups milk slightly warmed; 1/2 cup pecorino romano grated; 4 cloves garlic; 2 cups ricotta; 1 egg; 2 1/2 cups shredded mozzarella; olive oil; salt; pepper

Servings: persons

1 butternut squash large
2 teaspoons salt
1 tablespoon cinnamon
1/2 teaspoon grated nutmeg freshly
1 1/2 pounds lasagna noodles cooked to al dente
1/2 stick butter
4 tablespoons flour
4 cups milk slightly warmed
1/2 cup pecorino romano grated
4 cloves garlic
2 cups ricotta
1 egg
2 1/2 cups shredded mozzarella
olive oil
salt
pepper

1
Oven at 375 degrees.
2
Don't be thrown off by the butternut squash, while it is very hard, the skin in thin. Using a potato peeler go ahead and peel off the skin. Cut the squash in half then into ~1/2 to 3/4 inch slices. Remove and discard the seeds. Dice the squash into 1 inch cubes.
3
Place the squash onto a lined baking sheet. Toss with the salt, cinnamon, nutmeg and enough olive oil to coat. Cook for about 25-30 minutes until fork tender and lightly browned.
4
Place half the roasted squash with into a food processor (I threw all of it in so do as I say not as I do, it was too much at once). Process until relatively smooth, some chunks are just fine.
5
In a bowl combine the pureed butternut squash, the ricotta and egg.
6
While the squash is roasting you can make the sauce. In a medium saucepan, over medium heat, add in the butter. Once melted go ahead and whisk in the flour. Continue whisking and allow to cook for a minute.
7
Add in the slightly warmed milk and continue to whisk to remove any lumps. Continue to cook, stirring occasionally until thick enough to coat a spoon. Add in the grated cheese and stir to combine. Season with salt and pepper.
8
Ok, the components are ready to go, lasagna noodles cooked to al dente, sauce made and butternut squash filling made. Lets assemble!
9
I used my 12x9 inch (3 qt) Le Creuset baking pan. Add a thin layer of sauce to the bottom of the pan. Follow with a layer of noodles, butternut squash filling then a sprinkle of the shredded mozzarella. Keep in mind, keep the sauce layers thin, not looking for a gooey mess.
10
Continue with the remaining ingredients. End it off with noodles, sauce, mozzarella and a bit of grated cheese. You may have a few noodles extra... you can go ahead and roll those up and scrap the sauce that remains in the pot at the end of assembly, heck its one of my favorite parts of making lasagna.
11
Bake for 35-45 minutes until bubbly and the cheese golden and beautiful. I served mine with broccoli rabe and a spinach salad.

1572

kcal

Calories

Fat

161

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 16 ingredients. The key ingredients include: 1 butternut squash large, 2 teaspoons salt, 1 tablespoon cinnamon, 1/2 teaspoon grated nutmeg freshly, 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