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Butternut Squash Lasagna Recipe

Butternut squash lasagna layered with Alfredo sauce and melted mozzarella cheese in a baking dish.
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This butternut squash lasagna layers roasted squash with rich Alfredo sauce, gooey mozzarella, and tender noodles for a cozy fall dinner everyone will love. The sage breadcrumb topping is a recent addition to this recipe so I’m tagging it as optional, but I highly recommend giving it a try!

  • Author: Becky Schmieg
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours
  • Yield: 12 pieces 1x
  • Category: Side Dish
  • Cuisine: American

Ingredients

Units Scale
  • 2.5-3 lb butternut squash (seeded, cut into 4-6 chunks)
  • olive oil
  • salt and pepper
  • 3 cups shredded mozzarella
  • 1/2 cup grated parmesan
  • lasagna noodles, you will need 9-12 noodles and can either use no-bake or boiled

cream sauce

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 3 cloves garlic (minced)
  • 3 cups whole milk (2% can work)
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp pepper
  • 1 tsp salt
  • pinch of ground nutmeg
  • 1 cup grated parmesan cheese

crispy sage breadcrumb topping (optional)

  • 2 tbsp salted butter
  • 4 tbsp panko breadcrumbs
  • 2 tsp chopped fresh sage

Instructions

  1. Preheat oven for 400F.
  2. Rub cut squash pieces with olive oil and sprinkle evenly with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast until tender. 30-40 minutes. You want the squash to be easily mashed with a fork.roasted butternut squash on a baking sheet
  3. While the squash cooks, make the cream sauce: Add 1/4 cup butter to a medium saucepan over medium heat. Once melted, add the garlic, cook for just 30 seconds, 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, dried herbs and 1 cup parmesan. Stir to combine. Set aside.alfredo cream sauce in a large measuring cup
  4. Assemble lasagna in a 9 x 13 in baking dish: start with a layer of cream sauce, then noodles, a little more sauce, 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, but if for some reason you only get 2, its ok! You just want the last layer to be noodles, sauce then cheese.mozzarella cheese layer in butternut squash lasagna
  5. Bake for 30-35 minutes at 375F or until cheese is golden and bubbly.
  6. Make the breadcrumb topping while the lasagna bakes. Melt butter in a small nonstick skillet. Add breadcrumbs and sage. Cook, stirring frequently, until breadcrumbs are golden brown.crispy sage breadcrumb topping for lasagna

Notes

Freezing & Reheating:
Cut cooled lasagna into squares, freeze on a baking sheet, then wrap and store for up to 3 months. Reheat individual pieces in the microwave or bake at 350°F for 20–25 minutes. For a whole pan, thaw overnight and reheat covered at 350°F for 30–40 minutes.

Nutrition

Find it online: https://www.figjar.com/easy-butternut-squash-lasagna/