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Butternut Squash Lasagna

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This Butternut Squash Lasagna is a creamy, comforting vegetarian twist on the classic Italian dish, featuring roasted squash, rich béchamel sauce, and layers of tender pasta.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 9 lasagna noodles
  • 3 cups béchamel sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • 2 cloves garlic, minced
  • Fresh thyme leaves, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, minced garlic, salt, pepper, and dried sage. Roast for 25–30 minutes until tender.
  2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. Reduce oven temperature to 375°F (190°C). In a baking dish, spread a thin layer of béchamel sauce.
  4. Layer 3 lasagna noodles over the sauce. Spread half of the roasted butternut squash evenly over the noodles.
  5. Pour one-third of the béchamel sauce over the squash and sprinkle with a third of the mozzarella cheese.
  6. Repeat layers once more: noodles, roasted squash, béchamel, and mozzarella.
  7. Add a final layer of noodles, top with remaining béchamel sauce, mozzarella, and Parmesan cheese.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
  9. Let the lasagna rest for 10 minutes before serving. Garnish with fresh thyme leaves.

Notes

For extra flavor, add sautéed spinach or substitute ricotta cheese for béchamel to create a richer texture.

Find it online: https://cubaqueen.com/butternut-squash-lasagna-delicious-main-dish/