This butternut squash lasagna is the perfect winter food. It’s warm, cheesy, and comforting…awesome for curling up on the couch in front of the TV with your dinner. The way I look at it, most of your run-of-the-mill lasagna is pretty summery–tomatoes, basil…maybe some eggplant or zucchini.
THIS butternut squash lasagna recipe features ingredients that are in season in the fall and wintertime. Butternut squash, rosemary, kale, and mushrooms. It’s an awesome combination. Be sure to make a large tray because this butternut squash lasagne keeps nicely in the refrigerator and also freezes well. It’s the perfect bring-you-own lunch meal that will cheer you up at midday.
To the recipe!
You’ll need:
- 2 ½ lbs (2 kg) butternut squash, seeded, peeled, and diced into ½-inch pieces (about 8 cups)
- olive oil
- salt and pepper to taste
- 2 cloves garlic, minced
- 12 oz. (about 350g) mushrooms, thinly sliced
- 4 cups/handfuls chopped kale
- 4 tablespoons (55g) butter
- 1 sprig rosemary, finely chopped
- ¼ cup (30g) flour
- 4 cups (950 ml) milk
- 12 sheets no-boil lasagna noodles (you can also use regular lasagna noodles that have been boiled. I just prefer the texture of the no-boil kind)
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
Preheat oven to 450°F. On a parchment-lined baking sheet, toss butternut squash in olive oil and salt and pepper to taste.
Roast for 20 minutes or until tender and golden, tossing the squash after 10 minutes to promote even cooking.
While that’s happening, add a few tablespoons of olive oil to a large skillet over medium heat. Add the garlic and cook for a minute. Add the mushrooms and sauté until caramelized, about 10 minutes (you may need to turn up the heat to reduce any liquid released by the mushrooms).
Add the kale and sauté until wilted. Season with salt and pepper. Pour out of the skillet and set aside.
Put the skillet back over medium heat and add the butter and rosemary.
When the butter is melted, stir in the flour and cook for 3 minutes, whisking constantly. Whisk in the milk until smooth. Season with salt and pepper. Bring the sauce to a simmer and let it bubble slowly over medium low heat until thickened, about 5 minutes. Remove from heat. Take the roasted squash out of the oven and mash it roughly with a fork.
Stir it into the sauce.
Reduce the oven temperature to 375°F. In a 13×9 buttered baking dish, add a thin layer of sauce.
Rinse the noodles thoroughly in warm water (this prevents them from being dry), and add noodles to the bottom of the baking dish, ensuring that they’re not touching each other.
Add another thin layer of sauce, followed by a layer of mushrooms and kale…
…and then a sprinkling of 1/3 cup parmesan cheese and 2/3 cup mozzarella.
Repeat for 3 layers, always making sure the noodles are thoroughly moistened by the butternut squash sauce.
Bake for 40 minutes.
Let lasagna stand for 10 minutes before slicing and serving.
Butternut Squash Lasagna
Ingredients
- 2 ½ lbs butternut squash (2 kg, seeded, peeled, and diced into ½-inch pieces; about 8 cups)
- olive oil
- salt and pepper (to taste)
- 2 cloves garlic (minced)
- 12 oz. mushrooms (340g, thinly sliced)
- 4 cups kale (chopped)
- 4 tablespoons butter (55g)
- 1 sprig rosemary (finely chopped)
- ¼ cup flour (30g)
- 4 cups milk (950 ml)
- 12 sheets no-boil lasagna noodles (you can also use regular lasagna noodles that have been boiled. I just prefer the texture of the no-boil kind)
- 1 cup Parmesan cheese (grated)
- 2 cups mozzarella cheese (shredded)
Instructions
- Preheat oven to 450°F. On a parchment-lined baking sheet, toss butternut squash in olive oil and salt and pepper to taste. Roast for 20 minutes or until tender and golden, tossing the squash after 10 minutes to promote even cooking.
- While that’s happening, add a few tablespoons of olive oil to a large skillet over medium heat. Add the garlic and cook for a minute. Add the mushrooms and sauté until caramelized, about 10 minutes (you may need to turn up the heat to reduce any liquid released by the mushrooms). Add the kale and sauté until wilted. Season with salt and pepper. Pour out of the skillet and set aside.
- Put the skillet back over medium heat and add the butter and rosemary. When the butter is melted, stir in the flour and cook for 3 minutes, whisking constantly. Whisk in the milk until smooth. Season with salt and pepper. Bring the sauce to a simmer and let it bubble slowly over medium low heat until thickened, about 5 minutes. Remove from heat. Take the roasted squash out of the oven and mash it roughly with a fork. Stir it into the sauce.
- Reduce the oven temperature to 375°F. In a 13x9 buttered baking dish, add a thin layer of sauce. Rinse the noodles thoroughly in warm water (this prevents them from being dry), and add noodles to the bottom of the baking dish, ensuring that they’re not touching each other. Add another thin layer of sauce, followed by a layer of mushrooms and kale, and then a sprinkling of 1/3 cup parmesan cheese and 2/3 cup mozzarella. Repeat for 3 layers, always making sure the noodles are thoroughly moistened by the butternut squash sauce.
- Bake for 40 minutes. Let lasagna stand for 10 minutes before slicing and serving.
Nutrition
DD says
Thank you so much for posting this recipe, it was perfect. It had common ingredients that I either had or found substitutes. I was sold on this recipe when I saw it called for Mozzarella!
I used lasagna noodles that require boiling first, baby spinach instead of kale, and 1% milk. I think I used more cheese than specified, didn’t measure, just made a nice layer. I added some water(approx. 1/2 cup) and covered with tin foil half the cook time, because my sauce seemed a little dry. I think I’m going to try this as a pizza!
Sarah says
Ooooh making this as a pizza sounds delish!
SC says
Do you think this recipe could be made with almond milk in place of regular milk?
Sarah says
Hey SC, i’m not sure, as I’ve never cooked with almond milk. If you try it, let us know how it turns out!
SC says
I made this last November and am referred to this recipe to make again last night — it turned out great using almond milk in place of regular milk and without cheese to keep it dairy free. Thanks for the great recipe!
Sarah says
Thanks for sharing, good to know almond milk is an option!
Ann says
Made this recipe last night! Since I boiled the lasagna beforehand I felt there was a little too much sauce, but when I ate it today it was perfect! Thank you so much for the recipe! I may just use the butternut squash sauce on some pasta, because it’s so tasty!
Judy says
Hi Ann, I have to say, Sarah makes most of our pasta dishes on this blog and her pasta recipes are all so good. There is very little reason for us to go out to eat these days. Hope you will try our other pasta dishes.
Renee says
Just made this tonight and it was delicious! I had to change a couple of things but nothing too drastic (e.g. I used spinach instead of kale, and cheddar/mozza mix but no parm unfortunately). I also added a bit of ricotta cheese into the spinach/mushroom mix. It tasted great and my roommate loved it too!
Sarah says
whoo! great to hear Renee! Thanks for sharing. :)
Prash @ YummilyYours says
I have been on the lookout for a good veg lasagna recipe. This sounds perfect!
Sarah says
Thanks Prash!
Ryan Pangle says
Holy smokes…i showed this to the family and they’re all pumped because I’ve decided to make it tomorrow!!
Sarah says
Whoo! Thanks Ryan. Let us know how it turns out!
Gwen @simplyhealthyfamily says
We love butternut squash lasagna! Your recipe sounds wonderful! If you like a bit of heat you should check out my chipotle butternut squash lasagna ;}
Sarah says
oooooooh sounds awesome Gwen!
Marcy says
This looks delicious!! I happen to have everything in my fridge and pantry, I think i’ll make it tonight!! Also … LOVE the Barley blogs, she is precious!
Sarah says
Haha thanks so much Marcy! Stay tuned for more Barley info!