Butternut Squash Lasagna

A rich, seasonal twist on classic lasagna featuring creamy roasted butternut squash, layers of pasta, sage-infused bechamel, and a blend of cheeses for a hearty vegetarian main dish.

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Prep Time: 45

Cook Time: 1

Total Time: 1 45

Course: Main Course, main dish

Cuisine: inspired, Italian

Keyword: baking, butternut squash lasagna, cassrole, fall recipe, vegetarian lasagna

Servings: servings

Calories: 420kcal

Author: Tanya

Cost: 25$

Equipment

🥘 Large baking dish
🥣 Mixing bowls
🔪 Sharp knife
🥄 Measuring tools
🍳 Roasting pan

Ingredients

🎃 1 large butternut squash roasted
🍝 1 box lasagna noodles
🧀 15 oz ricotta cheese
🧀 2 cups mozzarella
🧀 1 cup parmesan
🥚 2 eggs
🌿 Fresh sage leaves
🧈 1/2 cup butter
🌾 1/2 cup flour
🥛 4 cups milk
🧄 4 garlic cloves
🧂 Salt and pepper
🌰 Nutmeg pinch
For Roasting Squash:
🛢️ Olive oil
🧂 Salt
🌶️ Black pepper

Instructions

Roast butternut squash
Make bechamel sauce
Prepare cheese mixture
Layer lasagna:
- Sauce
- Noodles
- Squash
- Cheese mixture
Bake at 375°F for 45-50 minutes
Let rest 15 minutes before serving

Notes

🌟 Roast squash until caramelized
🌟 Use no-boil lasagna noodles
🌟 Let rest before cutting
🌟 Can be made ahead

Storage Tips:
❄️ Refrigerate: 4-5 days
✅ Freeze: Up to 3 months
🔥 Reheat covered at 350°F

Pro Tips:
🔑 Roast squash in advance
🔑 Layer carefully
🔑 Use fresh herbs
🔑 Season each layer

Variations:
🥬 Add spinach
🧀 Different cheese blend
🥜 Top with toasted pine nuts
🌶️ Add red pepper flakes

Common Questions:
❓ Can substitute squash?
❓ Make ahead possible?
❓ Freezer-friendly?

Perfect For:
🍂 Fall dinners
🥬 Vegetarian meals
🎄 Holiday entertaining

Serving Suggestions:
🥗 Mixed green salad
🍷 Pinot Noir
🥖 Crusty bread
🌿 Fresh herb garnish

Nutrition

Calories: 420kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g

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