Savory Butternut Squash Lasagna

When fall flavors meet Italian comfort food, something magical happens. This butternut squash lasagna offers a cozy and unexpected twist on a beloved classic, swapping out traditional tomato sauce for a velvety squash purée and fragrant basil cream sauce. With layers of cheesy goodness and an irresistibly nutty sweetness from amaretti cookies, this recipe is perfect for holiday gatherings, weekend dinners, or meal prep with a gourmet edge.

Ingredients You’ll Need

• 1 tablespoon olive oil

• 1 (1½ to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

• Salt and freshly ground black pepper

• ½ cup water

• 3 amaretti cookies, crumbled

• ¼ cup unsalted butter

• ¼ cup all-purpose flour

• 3½ cups whole milk

• Pinch of ground nutmeg

• ¾ cup fresh basil leaves (lightly packed)

• 12 no-boil lasagna noodles

• 2½ cups shredded whole-milk mozzarella cheese

• ⅓ cup grated Parmesan cheese

Step-by-Step Directions

1. Cook the Squash

In a large skillet, heat the olive oil over medium-high. Add the butternut squash and toss to coat. Season with salt and pepper. Pour in the water, cover, and simmer over medium heat until tender about 20 minutes stirring occasionally. Let it cool slightly, then transfer to a food processor. Add the crumbled amaretti cookies and blend until smooth. Season again if needed.

2. Make the Basil Cream Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and bring to a gentle boil, then reduce to a simmer, stirring frequently, until the sauce thickens—about 5 minutes. Add a pinch of nutmeg. Let cool slightly.

Carefully transfer half the sauce to a blender. Add the basil leaves and blend until smooth (*see blender safety tip below). Return to the saucepan and mix to combine. Season with salt and pepper.

3. Assemble the Lasagna

Preheat your oven to 375°F and lightly butter a 13x9-inch baking dish.

Layer the lasagna as follows:

• Spread ¾ cup of the basil cream sauce in the bottom.

• Add 3 lasagna noodles.

• Spread ⅓ of the squash purée over the noodles.

• Sprinkle with ½ cup of mozzarella.

• Drizzle with ½ cup of basil cream sauce.

Repeat this layering process 3 more times, finishing with noodles and a final layer of sauce.

4. Bake to Perfection

Cover the dish tightly with foil and bake for 40 minutes. Remove foil, top with the remaining mozzarella and Parmesan cheeses, and bake uncovered for 15 minutes more, until bubbling and golden.

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

Blender Safety Tip:

When blending hot liquids, always allow them to cool for at least 5 minutes first. Fill your blender no more than halfway, release one corner of the lid to let steam escape, and cover with a towel. Pulse first, then blend until smooth.

Why You’ll Love It

This recipe isn’t just delicious it’s also a great way to work more vegetables into your comfort food. Butternut squash is packed with vitamins A and C, and its natural sweetness complements the creamy cheese and basil sauce beautifully. It’s vegetarian-friendly, satisfying, and layered with both flavor and texture.

A 1-cup serving of butternut squash provides over 450% of your recommended daily intake of vitamin A, known to support skin and vision health. Plus, using no-boil noodles keeps things simple without compromising flavor or structure.

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