Butternut Squash Lasagna

butternut squash lasagna

The Spruce / Jennifer Perillo

  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: Serves 4-6

Lasagna comes in many forms. There’s the classic red sauce version, always a beloved favorite. Roll-ups are a fun, no-fuss way to prepare it as well. In this butternut squash lasagna, we’re skipping the red sauce and making a luscious white sauce with milk, butter, and flour, also known as a bechamel. It perfectly compliments the sweet, earthy flavor of roasted butternut squash.

Fresh noodles are used in this butternut squash lasagna, which means there's no need to boil dry lasagna noodles. Don’t worry if you can’t find the exact size listed in the ingredients below, just cut them as needed. It just matters that each layer is covered completely. 

Pre-cut butternut squash can be found in the refrigerated produce section of the grocery store. The extra cost pays off in reduced prep time, since there’s no need to peel, seed, and cut it up. You can roast the butternut squash in advance, making the final assembly and bake much faster.

Ingredients

  • 1 pound butternut squash (peeled and cut into 1-inch cubes)
  • Olive oil (for drizzling)
  • 6 fresh sage leaves (chopped fine)
  • Kosher salt (to taste)
  • Ground black pepper (to taste)
  • 1 large egg
  • 8 ounces mozzarella (shredded)
  • 8 ounces ricotta cheese
  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 pinch nutmeg (freshly grated)
  • 12 (4 x 6-inch) fresh lasagna sheets (around 12 ounces)
  • 1/2 cup Pecorino-Locatelli cheese (grated)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F and place a rack in the upper third of the oven.

    Gather the ingredients for butternut squash lasagna
     The Spruce / Jennifer Perillo
  2. Add the squash to a rimmed sheet pan in a single layer. Drizzle lightly with oil then toss with sage. Season to taste with salt and pepper.

    Roast the butternut squash
     The Spruce / Jennifer Perillo
  3. Roast, tossing occasionally, until the squash is golden and tender when pierced with a fork, 20 to 25 minutes. Let cool 5 minutes, then mash with the back of a fork or potato masher.

    Mash the butternut squash
    The Spruce / Jennifer Perillo 
  4. Meanwhile, in a medium bowl, combine the egg, mozzarella, and ricotta. Season with salt and pepper. Set aside.

    Mix the ricotta filling
     The Spruce / Jennifer Perillo
  5. Make the béchamel sauce. In a liquid measuring cup, whisk the milk and flour until smooth and combined. Melt the butter in a small saucepan over medium-high heat. Whisk in the milk mixture. Season to taste with salt and pepper.

    Make the bechamel sauce
     The Spruce / Jennifer Perillo
  6. Reduce the heat to medium, and cook, stirring, until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes. Stir in the nutmeg.

  7. Assemble the lasagna. Pour 1/4 cup of the béchamel sauce into the bottom of a 12-inch oval casserole. Add 4 noodles to cover the bottom of the pan.

    Layer the lasagna
     The Spruce / Jennifer Perillo
  8. Spread 1/2 of the ricotta mixture over the noodles, then top with 1/2 of the butternut squash.

    Layer on the butternut squash and ricotta
     The Spruce / Jennifer Perillo
  9. Repeat with the remaining noodles, ricotta and butternut squash, ending with a layer of noodles. Pour the remaining béchamel over the top layer of noodles. Sprinkle the pecorino over top.

    Top with bechamel and cheese
     The Spruce / Jennifer Perillo
  10. Bake the lasagna on the top rack until the noodles are tender and the top layer is golden brown, about 25 minutes.

    Bake the butternut squash lasagna
    The Spruce / Jennifer Perillo 
  11. Let sit 5 minutes before slicing and serving.

    Butternut Squash Lasagna
    The Spruce / Jennifer Perillo