This is not a regular lasagna; our Butternut Squash Lasagna is the perfect fall pasta dinner. It’s creamy, flavorful and packed with roasted butternut squash puree and bechamel sauce, while sage adds a subtle herbal note that complements perfectly. This dish will rapidly become a new favorite for your fall entertaining.
With fall produce at its peak, we have the following comforting recipes to try: Fall Harvest Salad, Roasted Sheet Pan Chicken Thighs, and Ruth’s Chris Copycat Sweet Potato Casserole.
Why I Love This Recipe
- Comforting
- Great vegetarian option
- Love the squash and cheese together
- Family favorite
- Easy to make
Helpful Items for This Recipe
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500 Pre-Cut Aluminum Foil Sheets, 9″ x 10.75″ Pop-Up Foil Sheets
Dish 4.8 Qt Ceramic Casserole & Lasagna Pan, 9×13 Inch Deep Rectangular
Ingredients to make this Butternut Squash Lasagna Recipe
A recipe like this is a keeper. It is one that we have made year after year and enjoy it just for our family or for company too.
Recipe Ingredients
Butter – Adds richness and helps create a smooth, velvety base for the béchamel sauce.
All-purpose flour – Thickens the béchamel, giving it that creamy, luxurious texture that coats every layer.
Milk – Adds a sikly consistency to your bechamel sauce.
Nutmeg – A subtle but essential spice that enhances the sauce with warm, aromatic notes.
Salt and black pepper – Add them to taste.
Butternut squash – The star of the dish, lending natural sweetness, creaminess, and a beautiful golden color.
Sage leaves – Add an earthy, fragrant touch that pairs perfectly with the butternut squash.
Fresh lasagna noodles – Layer easily and bake up tender, soaking in all the rich flavors of the sauce. You can also use dry pasta sheets that are oven ready. Both save you time from boiling.
Havarti cheese – Melts beautifully, adding a mild creaminess and slightly buttery flavor.
Parmesan cheese – Gives the lasagna a nutty crust that turns golden and crisp in the oven.
How to Make Butternut Squash Lasagna
Preheat oven to 350F. Then, bake the squash by first slicing it in half and cleaning out the seeds. Spray with cooking spray on the cut side and place face down on a cookie sheet with sides. I line my cookie sheet with foil; it makes for an easier clean-up!
Bake for 35-50 minutes or until tender. Pop the sage leaves in after on the same cookie sheet. Spray with cooking spray and bake for 3-4 minutes until fragrant. Leave both to cool enough to handle.
Scoop out the butternut squash from the skin and whirl the cooled butternut squash in a food processor with butter, salt and pepper, and sage leaves. Set it aside.
Meanwhile, to make the bechamel sauce, melt the butter and add the flour, whisking well. Cook for 2 min. over medium-low heat, whisking often.
Slowly add in the milk while whisking. Let the mixture come up to a simmer, whisking constantly until it thickens. Season with nutmeg, salt, and pepper. Set aside.
In a 9×13″ baking dish, pour a small amount of bechamel sauce in the bottom and spread out.
Add a layer of pasta noodles, then spread a layer of the squash puree, and top with cheese in a single layer.
Spread out another layer of bechamel and repeat layers two more times, ending with the bechamel. Top with the Parmesan cheese. Bake in a 350-degree oven for 35-45 min. or until heated through and browned on top. Broil for a few minutes if needed.
What are some easy Thanksgiving dinner recipes?
When it comes to making easy recipes for a Thanksgiving gathering, we’ve got you covered. The following recipes use easy-to-find ingredients and can be made in little time:
– Cranberry Brie Bites: These Cranberry Brie Bites are a super simple, scrumptious appetizer. They take just minutes to put together, and with hot, melty cheese and sweet cranberry sauce in a buttery crescent roll shell, they’re a guaranteed hit for holiday entertaining.
– Shaved Brussels Sprouts Salad: This Shaved Brussels Sprouts Salad is everything you want in a winter salad—fresh, crunchy, and full of seasonal flavor. It’s perfect for family gatherings or as a bright, crisp side for Thanksgiving dinner. Juicy pears, dried cranberries, almonds, and pumpkin seeds add sweetness and texture to a base of finely shredded Brussels sprouts. Tossed in a maple Dijon vinaigrette, every bite hits that perfect balance of sweet, tangy, and nutty.
– Turkey Cranberry Pinwheels: These Turkey Cranberry Pinwheels are the perfect lunchbox meal or easy casual appetizer! Dried cranberries add tons of flavor and tang, and of course, are so easy to use. Rolled up with turkey, cream cheese, and chives, they make the perfect combination of flavors. These make a great lunchbox sandwich, and a couple of rolls go a long way.
– Easy Turkey Pot Pie: Easy Turkey Pot Pie is pure homemade goodness. I love this recipe as it changes your usual turkey into something special again, with the addition of curry and other homey spices and vegetables.
Recipe Pro Tips
Can you Make this Lasagna Ahead of Time?
Yes! This butternut squash lasagna is perfect for prepping ahead. You can assemble the entire dish up to one day in advance, cover it tightly with foil, and refrigerate it until you’re ready to bake. When baking straight from the fridge, add about 10–15 extra minutes to the oven time to make sure it heats through evenly.
If you prefer, you can also prepare the components in advance — roast the squash and make the béchamel up to 2 days ahead — then assemble right before baking for a fresher result.
Can you Freeze this Lasagna?
Absolutely! This lasagna freezes beautifully. Let it cool completely, then wrap it tightly with a layer of plastic wrap followed by foil. You can freeze it either before baking (for up to 2 months) or after baking (for up to 3 months).
To bake from frozen, cover it with foil and bake at 350°F (175°C) for about 60–75 minutes, removing the foil for the last 10–15 minutes to brown the top.
If it’s already baked, thaw overnight in the fridge and reheat in the oven until hot and bubbly.
LOVE SQUASH AND WANT MORE RECIPES?
We adore squash dishes, but don’t seem to eat enough of them. Here are some of our favorites.
Butternut Squash Lasagna Recipe
Ingredients
Bechamel Sauce
- 6 Tbsp. butter
- 1/2 cup flour
- 4 cups 2% milk
- Fresh grating of nutmeg
- Salt and pepper to taste
Lasagna
- 1 large butternut squash
- Cooking spray
- 10 sage leaves
- 1 Tbsp. butter
- Salt and pepper to taste
- 6 large sheets of fresh lasagna or enough for three layers of pasta
- 30 slices havarti cheese
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350F.
- Bake the squash by first slicing it in half and cleaning out the seeds. Spray with cooking spray on the cut side and place face down on a cookie sheet with sides. I line my cookie sheet with foil; it makes for an easier clean-up!
- Bake for 35-50 min. or until tender. Pop the sage leaves in after on the same cookie sheet. Spray with cooking spray and bake for 3-4 min. until fragrant. Leave both to cool enough to handle.
- Meanwhile, to make the bechamel sauce, melt the butter and add the flour whisking well. Cook for 2 min. over medium-low heat, whisking often.
- Slowly add in the milk while whisking. Let the mixture come up to a simmer, whisking constantly until it thickens. Season with nutmeg, salt, and pepper. Set aside.
- Scoop out the butternut squash from the skin and whirl the cooled butternut squash in a food processor with butter, salt and pepper, and sage leaves.
- In a 9×13" pan, pour a small amount of bechamel sauce in the bottom and spread out.
- Add a layer of pasta noodles, then spread a layer of the squash puree, and top with cheese in a single layer.
- Spread out another layer of bechamel and repeat layers two more times, ending with the bechamel. Top with the Parmesan cheese. Bake in a 350-degree oven for 35-45 min. or until heated through and browned on top. Broil for a few minutes if needed.
Comments & Reviews
Ashley says
I’m sorry how much nutmeg do you put into the mixture?
Tara Noland says
You put in a large pinch or to taste.
Jane says
Mine is in the oven right now, and if it tastes as good as the bowls did that I licked (the bechamel and the butternut mixture) it’s going to be a regular on my menu. I got lucky and found packages of sliced Havarti at my Aldi grocery store. Sure made life easier and cheaper.
Tara Noland says
I so hope you enjoy it Jane, come back and tell me what you think.
Jane Wilcox says
It was divine and I am making it again today, It is all ready to go in the oven. I didn’t have enough noodles and I was at Sprouts and all they had was oven ready whole wheat so that’s what I got so that should be even better! Can’t wait for it to come out. I gave some of the last batch to a neighbor and she loved it and some to my daughter and she loved it too.
Tara Noland says
I am so happy Jane, we really loved it also. Thanks for taking the time to tell me.
Dawn gibson-thigpen says
wow this looks great. i am gonna send this to my mom. i know she would love to make it