Butternut Squash Lasagna

lasagna recipe Photo credit: brand0con via Foter.com / CC BY-SA

Is there anything more comforting than some lasagna at the end of the day? Here’s a delicious recipe embracing seasonal ingredients with some fresh butternut squash. Bonus points for you if you can save any, as this makes for great leftovers.

Butternut Squash Lasagna

Serves 12


6.5 tbsp butter
1 small butternut squash (1 lb)
Salt & Pepper
2 ounces white wine
¼ cup all purpose flour
4 cups of heavy cream
½ tsp nutmeg
2 boxes boil lasagna noodles
3 ¾ cup ricotta cheese
1 – 1 ½ cups shredded parmesan or mozzarella cheese
5 eggs
Fresh sage


Cook Squash:
  1. Preheat oven to 400
  2. Cut squash lasagna and scoop our seeds
  3. Place squash flat side up in a lined baking sheet or casserole dish
  4. Pour white wine to cover 1/2″ inch in each pan + 1/2 cup of brown sugar
  5. Roast until skin is dark brown and flesh is soft
  6. Remove from oven, let cool for 10 minutes
  7. Using a paring knife, peel off roasted skin, then place in a food processor and puree
  8. Set aside
  1. In a sauce pan, melt butter, then add flour. Cook for a few minutes, then whisk in cream
  2. Cook until sauce will stick to the back of a spoon
  1. Combine ricotta, eggs, nutmeg, sage, salt and pepper in a bowl, mix
  2. Add mixture to cooked squash
  1. Preheat oven to 325
  2. Rub a 2-inch deep, 10×12 baking dish with oil
  3. Place ½ cup of sauce in, spread evenly
  4. Make three layers: Pasta, Sauce, Cheese/Squash. Repeat with 3 layers. Leave enough sauce to spread on top, then generously sprinkle with mozzarella or parmesan cheese
  5. Bake covered for 30 minutes
  6. Uncover and make an additional 10-20 minutes or until top is crisp


Want to see a similar recipe at your next event? Check out our Fall Harvest Menu for seasonal menu choices from our scratch kitchen.