Savory Butternut Squash Lasagna Recipe You’ll Love

If you’re craving the cozy, cheesy goodness of lasagna with a healthy seasonal twist, this Butternut Squash Lasagna is the perfect recipe for you. Combining the natural sweetness of butternut squash with rich, creamy sauces and layers of melty mozzarella, this dish is a crowd-pleaser that’s both comforting and satisfying.

This recipe skips the meat, making it a great vegetarian option for dinner parties, holiday meals or family weeknight dinners. The subtle sweetness of the butternut squash purée, balanced with the nuttiness of Parmesan and a hint of basil, adds layers of flavor you’ll love.

Ingredients

Here’s what you’ll need to create this delightful lasagna:

• 1 tablespoon olive oil

• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

• Salt and freshly ground black pepper, to taste

• 1/2 cup water

• 3 amaretti cookies, crumbled

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 3 1/2 cups whole milk

• Pinch of nutmeg

• 3/4 cup fresh basil leaves, lightly packed

• 12 no-boil lasagna noodles

• 2 1/2 cups shredded whole-milk mozzarella cheese

• 1/3 cup grated Parmesan cheese

Directions

Step 1: Cook the Butternut Squash

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed butternut squash and toss to coat evenly.

2. Season with salt and pepper.

3. Pour 1/2 cup of water into the skillet, cover, and let the squash simmer over medium heat for about 20 minutes, stirring occasionally, until tender.

4. Cool slightly, then transfer the cooked squash to a food processor. Add the crumbled amaretti cookies and blend until smooth. Season to taste with more salt and pepper.

Step 2: Make the Basil Cream Sauce

1. Melt 1/4 cup of butter in a medium saucepan over medium heat. Add the flour and whisk for 1 minute to create a roux.

2. Gradually whisk in the whole milk, stirring constantly to avoid lumps.

3. Bring the mixture to a gentle boil, then reduce the heat to medium and simmer for about 5 minutes, whisking often, until the sauce thickens slightly.

4. Add a pinch of nutmeg for a subtle warmth, then remove from heat and let cool slightly.

5. Pour half of the sauce into a blender, add the fresh basil leaves, and blend until smooth (see note below for safely blending hot liquids). Return the basil sauce to the saucepan and stir to combine. Season with salt and pepper to taste.

Step 3: Assemble the Lasagna

1. Preheat your oven to 375°F and position the rack in the center.

2. Lightly butter a 13x9x2-inch glass baking dish. Spread 3/4 cup of the basil cream sauce evenly over the bottom of the dish.

3. Layer 3 no-boil lasagna noodles on top. Spread 1/3 of the squash purée over the noodles, sprinkle with 1/2 cup of mozzarella cheese, and drizzle with 1/2 cup of sauce.

4. Repeat the layering process 3 more times, finishing with a layer of mozzarella cheese on top.

Step 4: Bake

1. Cover the baking dish tightly with foil and bake for 40 minutes.

2. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheeses over the top, and bake uncovered for an additional 15 minutes, or until the top is golden and the sauce bubbles.

3. Let the lasagna rest for 15 minutes before slicing and serving.

Pro Tip for Blending Hot Liquids

When blending hot liquids, take these safety steps to avoid spills or heat explosions:

• Allow the liquid to cool for at least 5 minutes.

• Fill the blender no more than halfway.

• Release one corner of the lid to let steam escape, and cover the lid with a towel to avoid splatter.

Serving Suggestions

This Butternut Squash Lasagna pairs beautifully with a crisp green salad or roasted vegetables. For a touch of sweetness, try serving with a side of cranberry sauce or a drizzle of balsamic glaze.

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