Butternut Squash Lasagna
Easy butternut squash lasagna recipe made with roasted butternut squash, a luscious creamy béchamel sauce and plenty of Parmesan and mozzarella cheese. My family expects this every year at our thanksgiving dinner!
So yes, I think my family would kick me out of our thanksgiving gathering if I didn’t bring this butternut squash lasagna. I’ve been making this for years now and have slowly perfected it over time so you can be confident this recipe will work for you and be delicious.I absolutely love butternut squash. Give me butternut squash over pumpkin any day. Now pair it with creamy cheesy béchamel sauce, lasagna pasta, more cheese and bake it till everything is golden and bubbly? Gah it's. so. good.
I’ve changed up my method for cooking the butternut squash this year and it’s going to stick. A very nice co-worker of my husband made this recipe last year and told him that she just cooked the squash whole instead of cutting it up and cooking it like I used to do. And I was like duh, why don’t I just do that?! It’s so much easier and I actually like the taste of roasted butternut squash better that when I cook it on the stove using my old method.
The flesh of the butternut squash will scoop out easily and you can mash it a little so it’s easy to scoop and spread in your lasagna layers.
When you are ready to assemble the lasagna, you will have made the garlic cream sauce, directions are below! Have all of the ingredients handy so it comes together in a snap.
Butternut Squash Lasagna
- 1 whole butternut squash, seeded, and cut into four pieces
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 1/2 cups milk (2% or whole)
- 1 cup Parmesan cheese
- 1/3 cup Romano cheese
- 3 cups mozzarella cheese, shredded
- No-bake lasagna noodles
- Pinch of nutmeg
- 3/4 tsp pepper
- 1 tsp salt
- Roast the squash. Cut squash in half cross-wise, then cut each half in half again. You will have 4 pieces of squash. Coat each piece with olive oil, sprinkle with salt and pepper. Place face-down on parchment lined baking sheet and roast for 40 minutes at 425 or until tender.
- While the squash cooks, make the cream sauce: Add 1/4 cup butter to a medium sauce pan over medium heat. Once melted, add the garlic, cook for 1 minute, then add 1/4 cup of flour. Whisk to combine, let cook 1 minute, stirring constantly. Reduce heat to medium low and slowly whisk in milk. Cook until sauce begins to thicken and gently bubbles. Turn off heat, add nutmeg, 1/2 tsp salt, 1/4 tsp pepper, 1/3 cup parmesan and 1/3 cup romano. Stir to combine. Set aside.
- Assemble lasagna: start with a layer of cream sauce, then noodles, then squash (scoop the flesh of the squash out of the skin and press/spread with a fork), add mozzarella and extra Parmesan, then repeat. You should end up with 3 layers, ending with mozzarella.
- Bake for 30 minutes at 375 or until cheese is golden and bubbly.
- Use a 9 x 13 inch baking dish