Butternut Squash Lasagna

butternut squash lasagna  (1 of 1).jpg
butternut squash lasagna  (2 of 4).jpg

I am not a huge fan of lasagna with red sauce. I don’t know what it is, but I rarely make it. But when it comes to a lasagna with béchamel sauce (white sauce made with butter and flour) I am totally on board. This butternut squash lasagna is the perfect example - layers of butternut squash, creamy béchamel sauce and cheese makes one delicious lasagna.

Couple notes on the recipe. First I used this 7” size pan to make the lasagna - if you have a bigger or smaller pan, it will change the layer amounts. It will still work and taste delicious but the layering amounts may change slightly. Just as an FYI

Also I used mozzarella and goat cheese in this recipe. Feel free to use whatever cheese or combo of cheese you want, just make sure to use a melty cheese for one of them.

Lastly, if you over reduce your sauce, whisk in a little broth or more milk to thin it out. This will help too if it becomes lumpy.


Butternut Squash Lasagna

  • 2 Tbs. olive oil

  • 1 large shallot, thinly sliced

  • 1 butternut squash, peeled, seeds removed and diced into 1” pieces (about 1 1/2 lbs) (you can use any fall squash like pumpkin or acorn squash too)

  • 3 cloves garlic, minced, divided

  • salt and pepper

  • 4 Tbs. butter

  • 4 Tbs. flour

  • 2 cups milk

  • 1 bay leaf

  • 2 sprigs thyme

  • pinch of nutmeg

  • 2 cups shredded mozzarella

  • 1 cup goat cheese

  • 1/2 lb of no boil lasagna noodles

  • 1/4 cup Parmesan cheese

  • Garnish with fresh thyme or sage

Preheat oven to 425°F.

In a medium sized pan saute the garlic, butternut squash and olive oil over medium heat until fork tender, about 10 minutes. Add 2 cloves of minced garlic and a big pinch of salt and pepper and cook for another 30 seconds.

While the squash cooks make the sauce. In a medium pan melt the butter. Add the remaining garlic and cook for 30 seconds. Add the flour and cook for another 30 seconds. Whisk in the milk then add the thyme, bay leaf and pinch of nutmeg. Cook roux until sauce is thickened, bout 3 to 5 minutes. Remove from heat and carefully remove the thyme and bay leaf.

In a small bowl toss together the mozzarella and goat cheese.

Assemble the lasagna by spreading 2/3 cup sauce in the bottom of an oven safe dish. Top with 2 to 3 sheets of lasagna noodles followed by 1/3 cup sauce, 1/3 of the filling and a 1/4 of the cheese mixture. Repeat process 2 more times beginning with the pasta sheets and ending with the cheese. Top with 3 more pasta sheets, remaining sauce, and cheese and a sprinkle of the Parmesan cheese.

Cover lasagna with foil and bake for 30 minutes. Remove foil and bake for another 15 to 20 minutes or until lasagna is bubbling and the top is golden brown.

Let lasagna rest for 10 minutes before serving.

Makes about 4 servings.

butternut squash lasagna  (4 of 4).jpg