Butternut Squash Lasagna

Indulge in the rich and savory layers of our Butternut Squash Lasagna – a comforting dish that brings the essence of fall to your table. Nourishing, flavorful, and perfect for sharing with loved ones!

Butternut Squash Lasagna

Step into the world of comforting flavors with this Butternut Squash Lasagna, a delightful twist on the classic dish that brings together the sweet and nutty notes of butternut squash with layers of creamy ricotta, spinach, and a luscious white sauce. This recipe combines wholesome ingredients to create a lasagna that's both hearty and satisfying.
Prep Time 20 minutes
Cook Time 45 minutes
Cuisine American
Servings 6


  • 1 baking tray
  • 1 saucepan
  • 1 whisk
  • 1 baking dish


Butternut mix

  • 1 butternut squash large or 2 small ones (peeled, seeded, and cubes )
  • 1 tbsp olive oil
  • 3 ½ oz parmigiano reggiano cheese (30 g)
  • 5 leaves sage
  • cups ricotta (300 g - 10.6 oz)
  • salt and pepper

White sauce

  • tbsp butter (60 g - 2 oz)
  • ½ cup all-purpose flour (60 g - 4¼ oz)
  • 3 cups milk (750 ml) or almond milk
  • salt and pepper
  • 1 pinch nutmeg
  • oz parmigiano reggiano cheese (30 g)


  • 12 lasagna noodles
  • 2 cups baby spinach (60 g - fresh)
  • 4 oz parmigiano reggiano cheese (40 g)
  • 2 cups mushrooms (200 g - optional)


  • Prepare the butternut squash mixture: preheat the oven to 356°F - 180°C.
    Peel the butternut squash and cut the flesh into cubes.
    Place the butternut cubes on a baking tray covered with a silicone sheet or parchment paper. Drizzle with olive oil (1 tbsp), salt, pepper and bake for 20 minutes (hot oven 356°F - 180°C).
    Remove the squash from the oven, crush the cubes with a fork. Leave to cool and add the ricotta and 30 g of parmesan. Mix everything to obtain a homogeneous preparation. Set aside.
  • Lasagna noodles: precook the lasagna sheets (6 minutes in boiling water). Then reserve them on a large plate.
  • Make the White Sauce: in a saucepan, melt butter over medium heat. Add flour and whisk continuously until the mixture becomes golden brown.
    Gradually pour in the milk, whisking to avoid lumps. Continue stirring until the sauce thickens. Add the cheese and season with salt, pepper, and a pinch of nutmeg. Set aside.
  • Preheat the Oven: preheat your oven to 392°F (200°C).
  • Assemble the Lasagna: in a baking dish, spread a thin layer of the white sauce. Place three lasagna noodles on top.
    Add a layer of butternut squash mixture, chopped spinach, white sauce and a generous sprinkle of Parmesan. Repeat the layers.
    Finish with a final layer of lasagna noodles, white sauce, and a generous topping of Parmesan.
    Optional: add mushrooms, sliced and cooked on the spinash layer.
  • Bake in the Oven: bake the lasagna in the preheated oven for 25-30 minutes or until golden and bubbly.
  • Let It Rest: allow the lasagna to rest for 10 minutes before slicing. This helps the layers set and makes it easier to serve.


  • Feel free to add a touch of garlic or nutmeg to the ricotta for extra flavor.
  • To save time, you can use pre-cut butternut squash or buy it already peeled and diced.
  • Experiment with different types of cheeses or add a layer of mozzarella for a gooey, cheesy finish.
Keyword Squash, Veggie lasagna
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

BonAppetitStudio© Copyright 2024. All rights reserved.