Butternut Squash Lasagna Recipe

Name: Butternut Squash Lasagna
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: 1 butternut squash, halved and seeded; 1 tablespoon olive oil, divided, or as needed; 1 (8 ounce) package sliced fresh mushrooms; 1 teaspoon minced garlic; 1 onion, chopped; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 7 cups milk, divided; 0.5 cup cornstarch; 2 cups grated Parmesan cheese, divided; 1 tablespoon honey; 0.25 teaspoon ground nutmeg; 4 fresh sage leaves, shredded, or to taste; salt and ground black pepper to taste; 1 (16 ounce) package lasagna noodles; 0.25 teaspoon minced fresh ginger; 2 cups shredded mozzarella cheese

Cook Time: 90 minutes

Butternut Squash Lasagna

Ingredients (for 12 servings)

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided (or as needed)
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey (or to taste)
teaspoon ground nutmeg
4 fresh sage leaves, shredded (or to taste)
Salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

Directions

Preheat your oven to 450F (230C). Line a baking sheet with aluminum foil.
Place the squash, cut-side up, on the prepared baking sheet. Cover with foil and bake for 45 minutes to 1 hour 15 minutes until the squash is tender.
While the squash bakes, heat 1 1/2 teaspoons of olive oil in a skillet over medium heat. Add the mushrooms and garlic, cooking and stirring until the mushrooms are tender, about 5 to 10 minutes. Remove the skillet from heat.
In another skillet, heat the remaining 1 1/2 teaspoons of olive oil over medium heat. Cook and stir the chopped onion until softened, about 5 minutes. Add the spinach and cook until heated through, about 3 to 5 minutes. Remove from heat.
In a 5-quart saucepan, heat 6 cups of milk over medium heat. Stir occasionally until the milk begins to simmer, about 5 minutes.
In a bowl, whisk together the remaining 1 cup of milk and cornstarch until smooth. Stir this mixture into the simmering milk. Bring to just below a boil, stirring constantly and scraping the bottom of the pot to prevent scorching. Continue cooking for about 5 minutes, until the mixture thickens into a sauce. Remove from heat.
Whisk in 1 1/2 cups of Parmesan cheese, honey, nutmeg, sage, salt, and pepper until smooth. Keep the sauce warm over low heat.
In a large pot, bring water to a boil and add a pinch of salt. Cook the lasagna noodles according to the package instructions, about 8 minutes, until firm to the bite. Drain the noodles.
Reduce the oven temperature to 375F (190C). Scrape the flesh from the roasted squash into a bowl and mash it with a fork. Stir in the ginger, salt, and pepper.
Spread about 1 cup of the white sauce in the bottom of a 9x13-inch baking dish. Layer the noodles on top of the sauce. Then add 1/2 of the mashed squash, 1/5 of the remaining white sauce, more noodles, the spinach mixture, another 1/5 of the white sauce, more noodles, 1/2 of the mozzarella cheese, the mushroom mixture, 1/5 of the white sauce, and so on until all ingredients are layered.
Top the lasagna with the remaining 1/2 cup of Parmesan cheese. Cover the dish with aluminum foil and place it on a baking sheet.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes, or until the lasagna is bubbling and the cheese is browned.
Let the lasagna stand for 10 minutes before serving.

Recipe Tip: You can split this recipe into two 8x8-inch pans and freeze one for later use.

Nutrition Facts (per serving):

Calories: 296
Total Fat: 12g (15% Daily Value)
Saturated Fat: 6g (31% Daily Value)
Cholesterol: 35mg (12% Daily Value)
Sodium: 484mg (21% Daily Value)
Total Carbohydrates: 31g (11% Daily Value)
Dietary Fiber: 2g (9% Daily Value)
Protein: 16g (33% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 461mg (35% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 506mg (11% Daily Value)

History of Butternut Squash Lasagna

Butternut squash lasagna is a relatively modern twist on the traditional Italian lasagna, which traditionally features layers of pasta, meat sauce, and cheese. The introduction of butternut squash into the lasagna recipe is often credited to the growing popularity of vegetarian and seasonal dishes in North American cuisine, especially during the cooler months when squash is abundant. The smooth texture and mild sweetness of butternut squash make it a perfect substitute for meat in lasagna, adding a unique flavor profile while maintaining the dish's comforting qualities. This variation likely emerged in the late 20th century, as vegetarianism and alternative diets gained popularity in the Western world.

Regional Variations

Though lasagna is most commonly associated with Italy, this butternut squash variation has become a staple in North American kitchens, particularly in the United States and Canada. It is most popular in regions with abundant fall harvests, where squash is in season. In Italy, while the traditional lasagna is typically made with meat and bchamel sauce, many modern chefs and home cooks have begun experimenting with seasonal vegetables like squash, mushrooms, and spinach. The concept of "vegetarian lasagna" has thus spread globally, often adapting to the ingredients most readily available in a given region.

How It Differs from Traditional Lasagna

Traditional lasagna is characterized by layers of pasta, a hearty meat sauce (usually beef or pork), and ricotta cheese, often combined with mozzarella and Parmesan. The butternut squash lasagna sets itself apart by substituting the meat with layers of roasted squash, which brings a creamy texture and a sweet, slightly nutty flavor. Additionally, a white sauce (bchamel) is often used instead of a tomato-based sauce, further distinguishing it from the classic version. Some recipes may even include spinach, mushrooms, or other vegetables, adding more layers of flavor and texture.

Where It Is Typically Served

Butternut squash lasagna is commonly served as a hearty vegetarian main dish during the fall and winter months, particularly around Thanksgiving and other harvest festivals. It is often featured at dinner parties, family gatherings, or special occasions, where it can cater to both vegetarian and meat-eating guests alike. Due to its rich and comforting nature, it pairs well with crisp salads, crusty bread, or roasted vegetables. In some cases, it may even be served in high-end restaurants offering seasonal or farm-to-table menus, showcasing the versatility of butternut squash in gourmet dishes.

Interesting Facts

Butternut squash is a member of the gourd family, which includes pumpkins, zucchinis, and cucumbers. Its sweet flavor makes it ideal for use in both savory and sweet dishes.
The concept of layering vegetables and pasta in a lasagna dates back to Ancient Greece, though the modern Italian version, with its use of bchamel and tomato sauce, evolved much later.
In some recipes, butternut squash lasagna is paired with ingredients like sage, garlic, or nutmeg to enhance its autumnal flavor, providing a fragrant and comforting aroma while baking.
This dish is not only delicious but also offers numerous health benefits. Butternut squash is rich in vitamins A and C, fiber, and antioxidants, making it a nutritious alternative to meat-based lasagna.

FAQ about Butternut Squash Lasagna Recipe

Leftover butternut squash lasagna can be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it for up to 3 months. To reheat, bake it in the oven or microwave until heated through.

Yes, you can prepare the lasagna in advance. Assemble it completely, but do not bake it. Cover the dish tightly and refrigerate for up to 24 hours before baking. If frozen, thaw it overnight in the refrigerator before baking.

Yes, you can substitute other squash varieties like acorn squash or pumpkin. Keep in mind that the flavor and texture may differ slightly, but it will still work well in the dish.

Yes, you can make this lasagna vegan by replacing dairy ingredients with plant-based alternatives. Use almond or oat milk instead of regular milk, and substitute the cheese with vegan mozzarella and Parmesan. Omit the honey or replace it with maple syrup.

Yes, you can use gluten-free lasagna noodles if you need to avoid gluten. Make sure to check the package instructions for cooking time as gluten-free noodles can sometimes require a slightly different approach.

To avoid excess moisture, make sure the spinach is well-drained after thawing. You can also cook the squash until it’s well-roasted and let any excess liquid evaporate before mashing it. Lastly, allow the lasagna to rest for 10 minutes after baking to help it set.

You can substitute cornstarch with an equal amount of all-purpose flour. Alternatively, arrowroot powder or potato starch can also be used to thicken the sauce.

Yes, you can add cooked ground meat such as sausage, beef, or turkey to the lasagna. Simply layer it with the vegetables and cheese as you would in the original recipe.

To add some heat to the lasagna, you can incorporate red pepper flakes, hot sauce, or even a small amount of diced fresh chili peppers into the white sauce or the spinach mixture.

Yes, the white sauce can be made ahead of time. Once prepared, allow it to cool and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stove before using it in the lasagna.

Comments

VermontMomma

10/06/2025 01:52:54 PM

Good as vegetarian or with sausage. I made the cream sauce with butter, flour, milk, nutmeg, salt & pepper (not cornstarch). Omitted honey & ginger.

Colleen Carr Prusha

09/19/2017 04:35:55 PM

This is so worth the effort. It smells so good and then delivers. I made this vegan for my daughter and doubted it's success because I really don't like many of the vegan substitutes, but I was wrong. I used half reduced sugar vanilla almond milk and half nondairy creamer for the milk (and then omitted honey), mozzarella shreds (P$$t brand by Kroger or GOVEGGIE cheesy bliss are good, some are awful), and homemade vegan parmesan "cheese" for the original (recipe follows), which gave it a nutty taste. I also added a few "sausage" crumbles to sub for the sage that I did not have. Rubbed sage is so strong and my crumbles have a sage flavor. I misread the instructions and mixed the spinach and mushroom fillings into one, but it was fine. It just meant one thicker layer and one thinner and totally unnoticeable. I also left squash chunky for texture. So Good! Will definitely make again. Vegan Parmesan "cheese" topping: 3/4 c raw cashews, 3 Tbs nutritional yeast flakes (NOT brewers yeast), 3/4 tsp salt, 1/4 tsp garlic powder. Process all until resembles grated parmesan. Stores in refrigerator for weeks.

Kim

01/15/2019 02:52:22 PM

This was pretty good, but I did prepare it differently from the instructions. First, I forgot to add mushrooms, so I didn't have any in mine. Second, I simply cut up the butternut squash into half moons and sauteed them on the stovetop until soft alongside some onions. Third, I only used about 3 cups of unsweetened almond milk and 1 cup of Greek yogurt, alongside 3 tbsps of flour in place of corn starch---this still gave me plenty of sauce for the lasagna. Lastly, I used fresh spinach and just rinsed and drained it, and added it all in a single layer over the first layer of noodles. It worked out pretty well and made for a nice lasagna. Oh, I left out the honey too--didn't think it was necessary at all. I would make it again, and definitely put mushrooms in next time!

Kathy Deal

10/17/2021 10:56:48 PM

I never do this but I modified the recipe the first time I made it. I cut the squash up in chunks and roasted it instead of doing it whole. I always add sherry to my white sauce and I toasted some pine nuts and put them on during the browning at the end. My only complaint would be that it needs a little more sauce for so many layers of lasagna.

Robin Miller

11/18/2020 02:06:50 AM

Amazing combination of flavors and the entire house smelled heavenly! Very labor intensive though, and took a good two hours to get it ready for the oven (after roasting the squash), a lot of steps, so many pans and such, but oh my, SO worth it. I might add more ginger, sage and nutmeg next time.. I used oven ready noodles which eliminated that step.. and 16 oz spinach because that was the size package I had on hand.. it was great and I wouldn’t change that.. It was pretty soupy when I first cut into it, but it set up nicely after a few minutes. A crisp salad and crusty loaf of bread and you’ve got an amazing dinner! I think it will be easier to put together next time, now that I’m familiar with the recipe. This is definitely a keeper for special occasions!

Becky Hannahs

04/22/2020 11:31:46 PM

I made this generally except in place of the milk and herbs I used a can of Campbell’s Well Yes Butternut squash soup mixed with a can of almond milk as the sauce. I also used oven ready noodles because that is what I had on hand. And I used 1.5 cups of shredded mozzarella as the only cheese because I had that as well. The idea is here and when you tinker with it for your families needs it still comes out super! Making this one again and again!

AceCow8677

05/17/2025 06:13:52 PM

I’m thinking you could modify to make this easier to prepare. Roast slices of the squash and just layer them (with a bit of ginger or add ginger to your béchamel). Use boil-free lasagne noodles.

Robbie

10/09/2018 11:38:44 PM

It took quite a lot of time but it was very good and family at the Fall Fest event I prepared it for loved it, so I will definitely make again. I added two items: one sweet potato with the butternut squash layers and 1/2 red pepper to add some additional color. I made it as a double recipe in a very large pan and baked for an hour because it had been refrigerated and it was huge. . . and REALLY heavy!

KathleenSR

10/07/2020 03:51:02 PM

Really good, well laid out recipe. Takes a lot of time to prep and cook. Be patient and read instructions carefully. BTW, I used double spinach, using half of it in place of mushrooms. I thought it was overly sweet and do plan to make it again sometime without the honey. It says 12 servings—those are large servings! Thanks for sharing this recipe—really enjoyed it.

tds0086

12/08/2024 09:42:47 PM

It did take a long time to put this together but it is worth the effort. The only change I made was to substitute chopped tofu for the mushrooms because of a family member with an allergy. I will definitiey make it again. Thanks for a great recipe!

SpeedyMilk3002

06/03/2025 09:14:32 PM

Aww MAN... so delicious and worth the effort. Actually not so intense if you get the pans on the stove going with the squash in the oven. Next time I'm going to peel the squash before roasting it so it layers between the noodles better. Thanks for sharing!

SpeedyMilk3002

06/03/2025 09:14:32 PM

Caroline Bell

10/03/2021 11:43:17 PM

My family loved it! The blend of spices is so delicious!

bcsunny

05/26/2021 11:59:44 PM

Yummy!

Jeffrey Garcia

11/28/2020 02:17:58 PM

Seriously, why didn’t I make this sooner?

rebecca

10/17/2020 11:29:36 PM

I was super excited to make this and try it, and I made as written. There is a lot of prep work and clean up for a dish that was okay. I spent a good 3 hours in the kitchen. I think the cheese sauce can be cut back, maybe by a third, and up the sage and nutmeg a bit.

Joy

10/05/2020 07:54:02 PM

This was novel. Has too mild a flavor for us. I made it in two loaf pans to give one to my sister. They were not deep enough. It took three hours prep and bake.

Cgrafton

09/29/2020 01:28:21 PM

Include a green salad for an awesome meatless meal with this recipe. The best non traditional lasagna I’ve ever had,

AussieMom

09/23/2019 07:29:33 PM

This was SO GOOD! It was a bit of effort to make too often. Next time I will make two and freeze one. It was a hit with our vegetarian and meat lovers alike

Sgg

12/30/2017 11:12:04 PM

Extremely rich & a little tricky to make

Cook Time: 12 minutes