Go Back
+ servings
Print
A hand holding a serving spoon serving up a slice of butternut squash lasagna on a wooden board

Butternut Squash Lasagna

This delicious Butternut Squash Lasagna is layered with sweet and nutty squash puree, crumbled Italian Amaretti cookies and a basil-scented béchamel sauce! A show-stopping cozy vegetarian meal.

Course main
Cuisine Italian
Keyword butternut squash, butternut squash lasagna, lasagna recipe, Lasagna video, Spaghetti squash recipe, vegetarian lasagna
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 491 kcal
Author Mahy

Ingredients

For the squash:

  • 1 large butternut squash washed, peeled and cut into 1 inch cubes
  • 1 pinch salt and pepper
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Amaretti cookies crumbled--store bought or thisespresso amaretti cookies without espresso.

For the Basil Sauce:

  • ¼ cup butter unsalted
  • ¼ cup all purpose flour
  • 3 cups milk (whole or low fat)
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup lose fresh basil leaves washed
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup crumbled amaretti cookies divided into 2 tablespoons and 2 tablespoons
  • ¼ teaspoon salt
  • 1 pinch black pepper

To assemble:

  • 1 cup grated mozzarella cheese
  • ¼ cup freshly grated parmesan cheese
  • Fresh basil leaves finely chopped
  • 1 box lasagna pasta (12 sheets) of fresh or no boil lasagna pasta

Instructions

For the squash:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Arrange the butternut squash cubes on the baking tray, season with salt and olive oil and toss the butternut squash evenly to make sure they’re well coated with seasoning.
  3. Roast for about 30 minutes until tender. Remove the tray from the oven and allow it to cool.

For the basil sauce:

  1. In the meantime, start making the sweet basil sauce: over medium-high heat, melt the butter in a medium pot. Add the flour and whisk them together for a minute then gradually add the milk in 3 portions while whisking to ensure the sauce is smooth.
  2. Allow the sauce to simmer on medium-low heat for about 8 minutes until it thickens.

  3. Remove the sauce off the heat and add the nutmeg.
  4. When the sauce has cooled down a little, take a third of it and blend it with the fresh basil leaves until smooth.
  5. Now place the basil sauce back with the original béchamel and mix them together for a sweet light green basil scented béchamel.
  6. Add the parmesan cheese and 2 tablespoons of the crushed Amaretti cookies.

  7. Season the sauce and set aside.
  8. Finish off the butternut squash filling by pureeing it in a food processor along with the parmesan cheese and amaretti cookies until smooth.

To assemble:

  1. Assemble and bake the lasagna: butter the bottom and sides of a 9”X13” pan and ladle ¾ cup of the basil sauce at the bottom, top that with 2 or 3 sheets of lasagna (depending on the size—but make sure the entire surface is covered), and spread half of the squash puree over the pasta, top with a layer of sauce,a sprinkle of parmesan, a sprinkle of mozzarella cheese and amaretti cookies.
  2. Then repeat the layering process two more times.
  3. Cover the pan with foil and bake in a preheated 375 degrees oven for about 30 minutes. Uncover the lasagna and sprinkle the remaining mozzarella cheese,and then bake an extra 10 minutes until cheese is melted. Sprinkle with fresh basil. Cool for 10 minutes and serve.

Recipe Video

Recipe Notes

SQUASH LASAGNA TIPS

  • The butternut squash is roasted here for maximum flavor! However if you have ready cooked squash, you can always use it.
  • The texture of squash I prefer for the recipe is to be pureed. Likewise you can use a chunky mashed texture if you prefer, or chunks of squash, squash rings, however you prefer.
  • I haven't tried other types of squash here--but I think they would do well to replace butternut squash!
  • Amaretti cookies are Italian almond cookies. They have a delicate crunch and slight sweetness. If you can't find them use any almond cookies you have.
  • On a side note, I love making amaretti cookies (hello espresso amaretti cookies!! ), but for the lasagna, I would make them without  the espresso ;)
  • Bechamel sauce is not tricky if you follow the recipe. Stick to equal parts of butter and flour and add the milk in three different additions. Always whisk during the sauce preparation.
  • Adding the basil flavors the sauce tremendously but remember to blend it with just a third of the bechamel first. This will ensure that your sauce doesn't become runny.
  • The basil bechamel sauce is so delicious for pastas, chicken, salmon and veggies! Make extra and keep it in the fridge, and simply warm it before use.
  • The lasagna sheets I used here were pre-cooked al dente, however you can use the oven ready lasagna and skip the extra step.
  • Add in as little or as much cheese as you want!
  • Enjoy the lasagna on the day you bake it or store it in the fridge for up to a week.
  • To freeze the lasagna: freeze the uncooked but fully assembled butternut lasagna covered in foil for up to 6 months. To bake, simply increase baking time by 15-20 minutes.
  • Freezing the cooked lasagna: cover the fully cooked lasagna with foil and freeze it for 6 months. To serve it simply warm it in the oven  (frozen) for 25 minutes, or defrost first and warm it for 10 minutes.
  • Make ahead of time:  prepare the squash as well as the bechamel sauce a day or two in advance. So the day of, all you really need to do is just assemble and layer your lovely lasagna and bake it.
  • ENJOY every bite of this heavenly lasagna!!
Nutrition Facts
Butternut Squash Lasagna
Amount Per Serving (1 serving)
Calories 491 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 426mg19%
Potassium 586mg17%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 12g13%
Protein 18g36%
Vitamin A 10460IU209%
Vitamin C 19.7mg24%
Calcium 341mg34%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.