# Butternut Squash Lasagna > Roast 1 kg cubed butternut squash at 220°C (425°F) for 25-30 minutes, then mash it roughly. Make a béchamel from butter cooked with sage, flour, 1 litre milk and parmesan. Layer béchamel, 12 boiled noodles, the squash and 340 g mozzarella in a 23 x 33 cm dish. Bake at 190°C (375°F) covered for 25 minutes, then uncovered for 20-25 minutes. Rest 15 minutes. Source: https://savourrecipes.com/recipe/butternut-squash-lasagna Author: Luca Ferraro | Published: Oct 29, 2026 Categories: Lasagna Recipes, Italian Recipes Collections: Casserole Recipes, Pasta Recipes, Freezer Meals, Fall Recipes, Thanksgiving Recipes Tags: Vegetarian, Thanksgiving, Make Ahead, Comfort Food, Casserole, Pasta, Freezer Friendly This butternut squash lasagna has no tomato sauce at all. Roasted squash, mashed into a rough, sweet layer, goes between the noodles with a béchamel started on sage-infused butter, and mozzarella and parmesan brown on top. Roasting the squash before it goes in drives off its water, so the slices hold together and taste of browned squash rather than boiled vegetable. ## Key facts - Prep time: 30 mins - Cook time: 1 hr 20 mins - Rest: 15 mins - Total time: 2 hrs 5 mins - Yield: 10 servings - Difficulty: Medium - Cuisine: Italian-inspired - Method: Baking - Calories: 460 per serving ## Ingredients ### Roasted squash - 1 kg butternut squash, peeled, seeded and cut into 2 cm cubes, from a squash of about 1.4 kg - 2 tbsp olive oil - 1 tsp salt - 1/4 tsp black pepper - 150 g baby spinach, about 5 packed cups (optional) ### Sage béchamel - 85 g unsalted butter, 6 tbsp - 2 tbsp fresh sage, finely chopped, about 12 leaves - 3 cloves garlic, minced - 60 g all-purpose flour, 1/2 cup; also called plain flour - 1 litre whole milk, 4 cups, warmed - 1 tsp salt - 1/4 tsp black pepper - 1/4 tsp ground nutmeg - 50 g parmesan or vegetarian hard cheese, finely grated, about 1/2 cup ### Layers - 12 lasagna noodles, regular, about 300 g - 340 g low-moisture mozzarella, shredded, about 3 cups - 25 g parmesan or vegetarian hard cheese, finely grated, for the top - 10 small whole sage leaves, brushed with olive oil, for the top (optional) ## Equipment - 23 x 33 cm (9 x 13 in) baking dish - 2 large rimmed baking sheets - Large saucepan - Large pot - Whisk - Potato masher or fork - Aluminum foil ## Instructions 1. **Roast the squash.** Heat the oven to 220°C (425°F). Toss the squash cubes with the olive oil, salt and pepper and spread them over two baking sheets in a single layer. Roast for 25-30 minutes, stirring halfway, until a knife slides through the cubes easily and the edges are browned. 2. **Mash the squash.** Tip the hot squash into a bowl and mash it roughly with a potato masher or fork, leaving some small pieces. If using spinach, stir it in now so the heat of the squash wilts it. Lower the oven to 190°C (375°F). 3. **Boil the noodles.** While the squash roasts, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says. Drain, rinse with cool water and lay them flat on an oiled tray so they don't stick together. 4. **Make the sage butter.** Melt the butter in a large saucepan over medium heat. Add the chopped sage and cook for 1-2 minutes, until the butter foams and the sage smells fragrant and darkens slightly. Add the garlic and cook for 30 seconds. 5. **Finish the béchamel.** Whisk in the flour and cook for 1-2 minutes without letting it brown. Pour in the warm milk a little at a time, whisking constantly so no lumps form. Bring to a gentle simmer and cook for 5-7 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon. Take it off the heat and stir in the salt, pepper, nutmeg and 50 g parmesan. 6. **Layer.** Spread 250 ml (1 cup) of béchamel over the bottom of the dish and lay 4 noodles on top. Spread over half the squash, scatter over a third of the mozzarella and spoon over a third of the remaining béchamel. Repeat once. Finish with the last 4 noodles, the rest of the béchamel, the remaining mozzarella and the 25 g parmesan. Press the oiled sage leaves into the top, if using. 7. **Bake.** Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake for another 20-25 minutes, until the top is golden in spots and the sauce bubbles at the edges. The centre should reach 74°C (165°F). 8. **Rest and serve.** Let the lasagna rest for 15 minutes so the béchamel sets, then cut it into 10 pieces. ## Tips - Spread the squash over two trays. Crowded onto one, the cubes steam instead of browning and stay wet. - To peel a butternut squash, cut off both ends, separate the neck from the round base, and use a sharp Y-shaped peeler on each piece standing flat. A 1 kg bag of ready-cut squash also works. - Warm milk whisks into the flour and butter more smoothly than cold milk, and the sauce thickens faster. - Traditional parmesan is made with animal rennet. For a fully vegetarian lasagna, use a vegetarian hard cheese and a mozzarella made with microbial or vegetable rennet. ## Variations - Ricotta layer: mix 425 g ricotta with 1 egg and 1 tbsp chopped sage and spread half over each squash layer. Keep the full batch of béchamel so the noodles have enough sauce to soften. - Swap the butternut for the same weight of cubed sugar pumpkin, kabocha or sweet potato, roasted the same way. - Add 225 g sliced mushrooms, cooked in a dry pan until browned and their liquid has gone, to each squash layer. - Brown butter: cook the butter with the sage for 3-4 minutes, until it turns golden brown and smells nutty, before adding the garlic and flour. ## Storage - Fridge: Cover and refrigerate within 2 hours for up to 4 days. - Freezer: Freeze baked or unbaked, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat covered at 180°C (350°F) for 20-30 minutes for slices, or about 45 minutes for the whole dish, until hot to 74°C (165°F) in the centre. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 460 | 19 g | 45 g | 23 g | ## Frequently asked questions ### Can I make butternut squash lasagna ahead of time? Yes. Assemble it up to 24 hours ahead, cover it tightly and refrigerate. Bake it straight from the fridge at 190°C (375°F), adding 10-15 minutes to the covered baking time, until the centre reaches 74°C (165°F). ### Can I use frozen butternut squash for lasagna? Yes. Roast 1 kg frozen cubes straight from the freezer at 220°C (425°F) for 35-40 minutes, until browned and the trays look dry. Frozen squash holds more water than fresh, so don't skip the roasting. ### How do you keep butternut squash lasagna from getting watery? Roast the squash until its edges brown and the pans look dry, cook the béchamel until it coats the back of a spoon, and use low-moisture mozzarella. Resting the lasagna for 15 minutes before cutting lets the layers set. ### Is butternut squash lasagna vegetarian? It contains no meat, but traditional parmesan is made with animal rennet. Use a vegetarian hard cheese and a mozzarella made with microbial or vegetable rennet to keep it fully vegetarian. ### Can I freeze butternut squash lasagna? Yes. Freeze it baked or unbaked for up to 3 months, wrapped tightly. Thaw it overnight in the fridge, then bake or reheat it covered until the centre reaches 74°C (165°F). The béchamel may look slightly softer after freezing, but it sets again as the lasagna rests. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.