Golden Butternut Squash Lasagna Recipe

Name: Golden Butternut Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes; 3 tablespoons canola oil; 9 lasagna noodles; 3-1/2 cups 2% milk; 1/4 cup chopped fresh rosemary; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 8 ounces fontina cheese, thinly sliced; 1-1/2 cups grated Parmesan cheese, divided; 1/2 cup heavy whipping cream

Servings: persons

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 tablespoons canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

1
Preheat oven to 425u00b0. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
2
Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary.
3
In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
4
Reduce oven setting to 375u00b0. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese.
5
Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

1771

kcal

Calories

Fat

207

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes, 3 tablespoons canola oil, 9 lasagna noodles, 3-1/2 cups 2% milk, and more.

Yes, Golden 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!

Golden Butternut Squash Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions