< Return to Seasonal Recipes

Butternut Squash Lasagna

Farmer Aimee says: I have made this many times for family and friends and it is always a hit. I like to add fresh sage or rosemary when cooking the squash.


1 tbsp 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
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups milk
Pinch of nutmeg
12 no-boil lasagna noodles
2 1⁄2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated


  1. Heat oil in a heavy, large skillet over medium heat. Add cubed squash and toss to coat. Sprinkle with salt and pepper. Pour water into the skillet, cover, and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.
  2. Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season sauce with salt and pepper to taste.
  3. Preheat oven to 375 °F. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles, making sure to completely cover the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
  4. Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle remaining mozzarella and Parmesan cheeses over lasagna, and continue baking until the sauce bubbles and the top is golden, about 15 minutes. Let lasagna stand for 15 minutes before serving. Serves 8.