Creamy, with fontina béchamel, warming and pure comfort food, Butternut Squash Lasagna makes a memorable vegetarian main for holidays, special occasions or just when you need a hearty serving of fall on a plate! This recipe is vegetarian. [ VIDEO on recipe card ]
Creamy and Rich Comfort Food
Cold, windy, and rainy days require comfort food and this Butternut Squash Lasagna fits the bill. A recipe perfectly suited for the holiday table, and in a small batch for quieter celebrations. But even if not for the holidays, this lasagna is worth spending time in the kitchen for!
A rich, and easy to make lasagna with butternut squash, this recipe features a creamy, easy peasy no fuss béchamel steeped with fresh herbs, spiked with warming spices and nutty fontina cheese. Layer in kale (my favorite) or spinach, caramelized onions, roasted butternut squash and garlic, and lasagna noodles for a seasonal delight!
Recipe Inspiration
This Roasted Butternut Squash Lasagna recipe was given to me by a friend a many years ago. I first tried her version at a potluck and knew I had to have the recipe. Over the years, I’ve made a few tweaks to her recipe and it’s become a family favorite ever since. It’s a must make during squash season.
Quick Guide: How to Make Butternut Squash Lasagna
A lot of prep work goes into this lasagna, but while one or two ingredients are working, there’s time to focus on other tasks. In summary, here’s how to make this creamy, flavor packed vegetarian lasagna (see recipe card below for full details):
- First, roast the garlic and butternut squash.
- Second, caramelize the onions.
- Third, steam the kale (or you can use frozen spinach).
- Fourth, stir the onions and kale together.
- Fifth, once cooked, mash the squash and garlic together.
- Sixth, if cooking the noodles, cook them now. Otherwise have your dry noodles handy.
- Seventh, shred the cheese and make the béchamel sauce.
- Next, layer the ingredients and top with cheese.
- Last, bake!
Allow the lasagna to rest for at least 15 minutes prior to serving. This helps the layers to relax and also, to steam off any excess moisture.
Save Time by Prepping Ahead
Like many lasagnas, this roasted butternut lasagna is a labor of love. Time intensive, yes, but there are ways to get a jump on the amount of time spent in the kitchen preparing so you’re not doing it all in one day.
Also, I took a tip from Cori who left a note in the comments that she made this recipe without precooking the noodles, and she used whole wheat lasagna (not a no-cook variety). So, I gave it a go! A complete time saver, thank you Cori!
I find this no bake technique also works in my Spinach Mushroom Lasagna. Talk about a time saver!
The brand I use is called Bionaturea. This brand is not labeled no-cook, but they work beautifully! I find Bionaturea at our local food Co-Op, Whole Foods and Amazon.com stocks Bionaturea as well. It comes in wider and shorter noodle sizes (3″ X 6.5″) perfect for a smaller batch lasagna. I’ve not tried other brands of lasagna (no cook or otherwise) in this specific recipe.
Here are a few things to do ahead:
- Up to two days ahead:
- Roast the garlic and butternut and mash em’ together.
- Caramelize the onion and steam the kale.
- On the day of assembly:
- Whip up the easy béchamel.
- Cook the lasagna noodles if cooking.
- Layer the ingredients and bake.
This roasted butternut squash lasagna can also be assembled, baked and then rested overnight in the fridge. The next day, simply reheat the lasagna and share. The lasagna noodles are a bit softer with this method, but it still produces delicious results.
Let’s Layer this Lasagna!
Recipe Notes
- Make ahead? Yes please! There are several ways to approach it. See meal prep tips above for starting this recipe a few days ahead. You’ll need to be sure to promptly store leftovers in the freezer however, due to the lead time on already prepped veggies. You can also opt to refrigerate this lasagna after baking and reheat the next day.
- Dry or Cooked Lasagna Noodles? Bionaturea lasagna noodles works beautifully in this recipe because they fit the pan easily. This brand is not labeled no-cook, but they work well if pre cooking or not.
- For this small batch butternut lasagna, you’ll need an 8 x 8 (2 Qt) baking dish. I like this versatile clay baker by Emily Henry (also found on Amazon.com).
More Vegetarian Pasta Recipes to Love
- Roasted Cauliflower Mac & Cheese
- Creamy White Bean And Parmesan Mushroom Orzo
- Lemon Garlic Orzo with Roasted Vegetables
- Spinach-Mushroom Lasagna – gluten full or gluten free
- Orecchiette with Kale and Toasted Breadcrumbs
Butternut Squash Lasagna Recipe
Ingredients
Ingredients:
- Cooking Spray for baker
- 2 1/2 lb (1.1kg) Butternut Squash about one medium butternut (you'll need about 2 C mashed / 390g)
- 2 Tbs + 2 tsp Olive Oil divided
- 1 tsp Sea Salt divided
- 1 1/2 Tbs Sage dried
- 1 head of Garlic medium, top sliced to expose garlic
- 1 (325g) Purple or Yellow Onion large, sliced in half, then sliced thin in half moons.
- 2 Tbs Water
- 1 (9oz / 255g) Bunch of Kale Red Russian or curly green, stems removed and chopped into 1" pieces (see note on spinach)
- 4 C (880g) Whole Milk divided
- 1 Bay Leaf
- 4 Springs of Thyme or an herb bundle of thyme, rosemary and/or sage
- 4 Tbs All Purpose Flour
- 1/4 tsp Pepper ground
- 3/4 tsp Nutmeg ground
- 1/4 tsp Red Pepper Flakes
- 6 Dry Lasagna Noodles whole wheat or regular (I use 3"x7.5" / 7.6cm x 19cm Bionaturae noodles so they fit the pan easily)
- 7 oz (200g) Fontina Cheese grated, divided
Garnish With:
- Parmesan Cheese
- Chopped Parsley or Thyme
Instructions
- Preheat oven to 425F. Spray an 8 x 8 (2 quart) casserole or baking dish with pan spray, set aside. Line a sheet pan with parchment paper. Set aside.
Prep the Veggies:
- Split and deseed the butternut squash. Drizzle 1 Tbs oil on the flesh and spread it around on the surface. Sprinkle flesh with 1/2 tsp sea salt and all the sage. Turn the flesh face down to roast. Wrap the garlic sprinkled with 2 tsp oil in foil and place on the same pan as the butternut squash. Roast garlic for 30-40 minutes and butternut squash for 40 - 55 minutes or until the garlic is soft and butternut gives under gentle pressure. If roasting two smaller butternut squashes, they'll roast faster than one large one. Keep an eye on them and start checking around 25-30 minutes. Remove from oven and cool until both can be safely handled. Scrape flesh of butternut squash from the skin and discard skin. Squeeze the garlic out of it's papery skin. Discard the skin. Using a potato masher, mash the garlic and butternut squash together (I do this right on the roasting pan). A few chunks are ok. Set aside.
- While the squash is roasting, slice the onions. Add 1 tsp of oil to a dutch oven or large saute pan (non stick is helpful here), heat until oil shimmers then add the onions with 1/4 tsp salt. Caramelize the onions for about 25-30 minutes, stirring occasionally, on low heat. Lid the onions about 10 minutes in, stirring occassionally. The'll probably start sticking, so add a splash of water to loosen, several times if needed.. The onions should be browned and soft. Spoon into a large mixing bowl. Set aside.
- In the same dutch oven or saute' pan, add the chopped kale with 2 Tbs water on medium heat. Cover and steam for 3 minutes, opening at 2 minutes, stirring, and recovering. The kale should be slightly wilted. Drain any excess water and add to bowl with caramelized onions and stir to incorporate the ingredients.
Prep the Noodles:
- UPDATE 11/20: I been making this recipe recently using dry Bionaturae lasagna noodles (both whole wheat and plain), layering them in the lasagna without cooking them first and making sure they're covered in sauce. I cooked the lasagna for 10 minutes longer covered (for a total of 40 minutes) as opposed to the original 30 minutes covered. We love the results!ORTo Cook the Noodles: In a large stock pot bring water to a boil to prepare lasagna pasta. Cook according to package directions. Drain and lay noodles flat and separated onto a dry work surface. It's ok if they cool.
Make the Béchamel:
- Wipe out the dutch oven or saute' pan and add 3 1/2 C of milk, bay leaf, and thyme (or herb bundle). Bring to a simmer, just until the milk begins to bubble around the edges of the pan, then remove from heat. Allow the herbs steep in the milk for 10 minutes. Remove the herbs and bayleaf and discard. To the reserved 1/2 C of milk, whisk in the all purpose flour. Add the milk/flour mixture into the steeped milk and whisk over medium high heat, whisking until blended. Bring the mixture to a boil. Reduce the heat to medium-low to low and gently simmer for about 5 minutes, until thickened, stirring constantly. Remove from heat and stir in the remaining 1/4 tsp of salt, pepper, nutmeg and red pepper flakes. Stir in 3/4 C of the grated fontina. Set aside.
To Assemble:
- In the prepared 8x8 baking dish spread a scant 1 C milk/cheese mixture in the bottom. Layer in two lasagna noodles (without overlapping the noodles). On top of the noodles, spread 1/2 the butternut squash mixture, then 1/2 the kale/onion mixture. Spread a scant 1 C of milk/cheese mixture on top of the kale, then add two more lasagna noodles. Spread the remaining squash on the noodles, then top with the remaining kale and a scant 1 C of the milk mixture. Finish the lasagna off with the last two lasagna noodles and the remaining milk/cheese mixture.Sprinkle on the remaining cheese.
To Bake:
- To cover: tent a sheet of foil taking care not to touch the surface of the lasagna with the foil. Bake at 425F, covered, for 30 minutes if baking with cooked noodles. If baking with dry noodles, bake for 40 minutes, covered, testing the noodles using a knife inserted in the center that yields to gentle pressure. Bake 5-10 more if needed. I have a bit of overspill when baking this recipe, so I simply place a parchment lined sheet pan on the rack below the lasagna to catch any spillage. Remove the foil and broil for 2-4 minutes or until cheese on top is lightly browned and bubbly. Let stand for 15 minutes before serving. Serve with parmesan and parsley.
Storage and Reheating:
- Store in a covered container in the refrigerator for up to three days, or freeze for up to two weeks. Thaw in the fridge overnight and gently reheat individual slices, covered in a 350F oven. MAKE AHEAD NOTE: I made this lasagna a day before I intended to serve it. I covered it with foil and stored it in the fridge once completely cooled. The following evening, I baked it covered in a 350F oven for about 50-60 minutes. The noodles were a bit softer than when shared right after baking fresh, but the results were satisfying.
Video
Notes
- Roast the butternut squash and garlic up to two days ahead.
- Caramelize the onions and steam the kale up to two days ahead.
- When ready to assemble, whip up the béchamel sauce, assemble the lasagna and bake.
This came out well with the exception of nutmeg. I used 3/4tsp as the recipe suggested, but the nutmeg flavor was extremely overpowering. I’m a nutmeg fan but I would cut the amount in half next time.
Thank you for your note and giving the lasagna a go, Rae!
I made this for Thanksgiving and it came out very bland. No one really gave me compliments on it. I was kind of sad because it took like 3-4 hours to make and followed the recipe to a T. It definitely needed more salt than the recipe calls for, but it also just tasted bland of flavor. I think next time, I’ll add more of my own seasonings to the bechamel sauce (maybe onion and garlic salt), maybe add italian seasonings, and maybe a mix of italian cheeses, specifically ones that are saltier, maybe pecorino romano, asiago, etc.
Hi Celine! Thank you for your feedback. I’m sorry this didn’t work for you.
Made this tonight and it was delicious, BUT this recipe to make bechamel was a disaster. I’m not sure why this bechamel doesn’t start out as a roux? Because of this, my milk kept burning at the bottom of the pot, over and over again. I had to strain it multiple times. Next time I will make the bechamel starting with a roux.
Another note., the kale was so bitter. I steamed it, tried it, hated it and decided to leave it out altogether.
For the butternut squash, you can pop it in an instant pot and cook it for 10 minutes, rather than the 1hr in the oven. Saves time.
Other than those things, the recipe is delicious.
Hi Bianca! So glad you enjoyed the lasagna despite the challenges. My method is just another way to create a bechamel. It sounds like the heat was too high since it burned. Unfortunately kale can sometimes be bitter depending on growing conditions and age of kale. Thank you for sharing your IP tip! I do not own an instant pot, so am unable to share recipes for that piece of kitchen equipment.
Traci, I should have posted this when I made the recipe shortly after you posted it so shame on me, but this was easily the best lasagna that my SO and I have ever eaten. I’m posting now since I saw it listed in your casserole collection linked in today’s email. Because I can be lazy sometimes I’ve only made it once (you have to admit that it’s a bit more work than many recipes) but even so we still talk about how good it was. I need to make it again soon! Thank you.
Tried it and my husband loved it! But indeed it is a labour of love!
Hi Milka! Thank you for your note… SO happy to hear it was worth it!
THE best butternut squash lasagna recipe! Traci, your tips on prepping ahead really add to the ease of making this and it’s so worth the effort. It’s so rich and full of fall flavors. I often substitute fresh spinach for kale tossing it in the pan with the onions when they are just about finished.
So happy to hear, Jean! Thank you for your note and sharing your fresh spinach tip! I love that you’re enjoying this too.
I am making this today but would like to change the kale for spinach
-can you give me notes on how to do that? thanks so much!
Hi Laura! Oooh spinach is a nice sub. You’ll need about a 10oz package of frozen spinach. Thaw it out, squeeze out the excess water, then use it in the recipe as you would the kale (without blanching since frozen spinach is already blanched). I hope this helps!
This was very flavorfull! I followed the recipe except the only Fontina cheese I could find was Italian but the extra herbs seemed to blend in nicely. i used vegetables from my farmer’s market and garden. This is a rather labor-intensive recipe so I cooked it on a Sunday so we can have leftovers during the week. The only other change I made was to not cook the noodles. I did not use no-boil lasagna just regular 100% whole wheat lasagna. Spoon just enough sauce to cover the bottom of the dish before placing the first layer of lasagna. Also make sure to cover every bit of the noodles with sauce so they cook. This saves you a pot that you wold have used to boil the lasagna and the noodles hold up well. I found this tip on another website and it’s always worked well. Thanks for the recipe.
Hooray! Thank you so much for your non-noodle-boiling tip, Cori! Next time I make this, I’ll do it… saves so much time in this time intensive lasagna. Veggies from your garden and farmers market is sooooo good. I’ve not seen butternut yet at our market.. I can’t wait and I will be making this again, like you, on a Sunday and using your tips! Thank you again Cori. SO happy you’re enjoying the recipe!
Can this be made earlier in the day and cooked right before guests arrive?? Also, can the recipe be doubled. It looks fabulous!!
Hi Jayne! It holds beautifully the day of. Cover and let it rest in the fridge. I’ve not doubled it, but I wouldn’t hesitate if needed. I hope you enjoy it!
Thanks!! Making it tomorrow I’ll let you know how the doubling goes!
I’m curious how the doubling went – I’m considering doing the same for a dinner party on Sunday. AND subbing for gluten free noodles.
I’ve made this before and it is delicious!!! I’m making today to take to a friend and would like to know if you have a recommendation for what point to freeze if it is not going to be immediately used? Thanks!
Hi Vicki! We love this one too..! I’ve only frozen this after cooking. And although I’ve not tried it, if needed, I wouldn’t hesitate freezing it after assembly and prior to cooking. I’d thaw it in the fridge over night, then bake as usual. I hope this helps. Please let us know if you try it and how it works for you.
I’ve made this recipe about three times already when we have people over fir dinner. It’s my husband’s go-to recipe (for me to make of course! haha). I always try to start prepping the day before because there are lots of steps involved – or maybe I’m just not that good at multi-tasking in the kitchen. I have to say though, that everyone who’s tried it, has absolutely LOVED it! It funny I’ve always made it for picky eaters and every time I am thinking someone is not going to like it (not sure why someone wouldn’t, but there’s weird people out there) and not once have we had left-overs… too bad for us, but it goes to show how amazing this recipe is!
Just writing about it makes me crave it!
Thank you for sharing Tatiana! This is so good to hear and I appreciate your taking time to leave a comment. Making this recipe a day ahead is such a great idea because there are many steps to this one. I LOL “your husband’s go-to recipe – for your to make” LOL! My husband has his favorite too – that I make! Thank you again!
Just a suggestion. Might want to make it with your husband one day, in front of the kids. Will empower everyone :-)
This looks delicious but looking to stay away from milk and flour. Do you know if substitutes would work?
Hi Claire! Thank you for your note. I do not know if a nondairy cheese, nut milk or flour such as GF (?) will work. If you try it, please let us know!
Ok- thank you Traci!
I used unsweetened oatmilk and gluten free flour —for the cheese flavor add a teaspoon of marmite or nutritional yeast sprinkled in (BTW it’s almost the same thing). I also added some vegan Parmesan (it can’t have nuts or coconut due to family allergies). Other wise no cheese or dairy in mine
Hi, I’d love to try this recipe but there isn’t any Red Russian kale around me, or lacinato. We just get the curly leaf type. I think I’m probably going to use spinach, but I’m not sure the amount I’d need. Could you make a recommendation? Thanks!
Hi there Gabrielle. Thank you for writing. Using the curly leaf type kale will work in this recipe too. If using Spinach, I’m thinking maybe 4 cups, packed baby spinach should do it. When you get to step 4, the steaming part, only steam for maybe 1-2 minutes as spinach is a bit more tender than kale and will wilt much quicker. I hope this helps. Please let us know how it turns out for you! :)
Just following up on my earlier comment – I made this for dinner on Friday night and it was delicious! I’ll be enjoying leftovers this week :). Thanks for a great recipe.
P.S. I ended up having curly leaf kale on hand so I used that, not spinach like I thought I might. As another note, I unfortunately couldn’t find sage in either of the two stores I visited (weird no? I’ve been looking for a while) so I just left that out. Maybe I’ll have some next time; I’m sure the depth it adds to the flavour must be wonderful. :)
Thank you for following up, Gabrielle! So happy you enjoyed the recipe and you were able to use kale! The varieties are interchangeable, pretty much. The sage… if you can find dried sage, that would work too. Sometimes I have difficulty finding fresh, but usually have dried on hand. Thank you for sharing your success! :D It’s the highlight of my day!
I actually couldn’t find either fresh or dried sage. Definitely a bummer. But anyway, I love your website! Everything I’ve seen looks beautiful and delicious. You’ve gained a new follower in me!