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
Jennifer says
Okay, it’s official – I’m hungry! This looks absolutely divine. I love this modern spin on a traditional Italian dish. I’m going to have to add this to my weekly meal plan.
Jenn Gerlach says
This look amazing. I wonder if I could get my husband to eat it. Don’t you love picky eaters?
Alicia says
That looks amazing! I love lasagna- whether it’s spaghetti sauce and cheese, veggie lasagna or this butternut squash one. This recipe is perfect for fall!
Liz Mays says
That sounds wonderful, and I’m such a fan of butternut squash. I absolutely know I will love this and the family will too.
Claudia Krusch says
I love having lasagna, but I’ve never tried it this way. Sounds really interesting. I’ve done one with zucchini before.
Cynthia Wright says
This sounds so good! We actually got a few squash from the garden recentily, and we have sage too! I may have to try this tomorrow! Perfect timing sense I’ve been debating what to do with them.
Jennifer says
This recipe sounds fantastic! I can not wait for all of my fresh squash from the garden this fall.
Toni | BoulderLocavore.com says
This looks awesome and so easy to make! Definitely worth a try!
gingermommyrants says
This Sage Havarti Butternut Squash Lasagna look amazing. I am so excited to give it a try. I will have to add it to the menu for this week.
Tammi Roy says
I am excited to try this Sage Havarti Butternut Squash Lasagna recipe. It looks so delicious I know my family will love it.
Ann Bacciaglia says
This Sage Havarti Butternut Squash Lasagna looks so delicious and easy to make. I will have to give this recipe a try for dinner this week.
Reesa Lewandowski says
This looks yummy! I am always looking for new ways to use squash and this right here definitely has me intrigued.
valmg @ Mom Knows It All says
I have no doubt that my hubby would really enjoy this. I don’t do much with squash because I don’t really care for it so he goes without most of the time.
Cathi Crismon says
I’m loving this recipe. Especially the butternut squash. I’m thinking I can easily make it vegan. *wink
Nancy @ whispered inspirations says
That looks absolutely amazing! Believe it or not my kids love squash and havarti! Their so going to love this recipe!
Pamela Morse says
I am a huge fan of sage, and grow it in the garden and in pots by the door. Now is the time for all things sage. I just cooked a butternut, and might make some gnocchi with it, but must try this recipe as well..the havarti is the big change for me…sounds like a super combination.
Kathy says
I love having lasagna, but I’ve never tried it this way. Sounds really interesting. I’ll have to give this a try. I love that it’s a healthier option too.
Meagan says
I love using squash in my recipes! Sounds like a delicious and smarter way to eat lasagna!
Jeanette says
I love butternut squash lasagna. This one looks so much better than the one I made, I am totally trying this one next.
Amy Desrosiers says
Now this sounds so good! I would certainly try this but need to pick up some harvarti first!