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.
This is not your average lasagna, Butternut Squash Lasagna recipe is a gorgeous tribute to Italy and Italian flavors! Full Video below for this recipe!
BUTTERNUT SQUASH LASAGNA
There are so many ways to make butternut squash lasagna. This version is a recipe I developed some 8 years ago for an Italian cooking class and has been a crowd pleaser since!
Smooth roasted sweet butternut squash flavored with Parmesan cheese and sweetened with Amaretti cookies layered between tender lasagna sheets and a sweet basil béchamel sauce. Top with more Amaretti cookies for a slightly sweet crunch! Oh and we’re not forgetting the cheeses!
This lasagna recipe is seriously a cozy Fall inspired vegetarian meal that never disappoints! The flavors blend beautifully and the creamy squash texture is melt in your mouth with a sweet crunch from the cookies!
In the TIPS section below, I’m sharing ingredient substitutions and different ways to make this heavenly lasagna! Also, can’t help but share this detailed post on How To Make Lasagna With Pierogies if you’re looking for TIPS and another variation on lasagna!
For the squash lasagna, there’s a full recipe video below, and I’ll be breaking down the steps with photos.
HOW TO MAKE BUTTERNUT SQUASH LASAGNA
First of all, we’ll start wit the squash.
Butternut Squash
You’ll start by preheating the oven to 400 degrees and line a baking sheet with parchment paper.
For this recipe, I love cutting the squash into cubes and roasting them with salt and olive oil. Roasting the squash develops intense flavor compared to boiling or any other cooking method.
Since I will be pureeing the squash later for the lasagna, I don’t really bother cutting the squash perfectly. Only thing to pay attention to is the size of the squash chunks. For them to roast evenly, try to make them as equal in size as best as you can.
Once roasted and ready (20 minutes later or so), we’ll be processing them.
In a food processor add the squash with some butter, parmesan cheese and some crunchy sweet Amaretti cookies. Read more about the cookies in the TIPS section below.
The butternut squash will be smooth, creamy, silky and delicious!
And it’s ready at this point!
Basil Bechamel Sauce
I have to say that the beauty of this Butternut Squash Lasagna recipe, aside from the squash and Amaretti, lies in the sweet basil béchamel sauce.
The addition of fresh basil to the classic béchamel makes a huge difference and takes this lasagna to a whole new level of deliciousness! Don’t SKIMP on this sauce by all means! Read more on the TIPS section for different ways you can use this sauce!
To make Béchamel sauce, you’ll need to melt the butter in a medium pot. Add the flour and whisk them together for 2 minutes until slightly toasty.
Then gradually add the milk in 3 portions while whisking to ensure the sauce is smooth.
Allow the béchamel sauce to simmer on medium-low heat for about 5-7 minutes until the sauce thickens. Remove the sauce off the heat and add the nutmeg.
When the sauce has cooled down a little, take a third of it and add it to a blender with lots of fresh basil.
Blend the sauce to a delicious and beautiful green color.
Now place the basil sauce back with the original béchamel and mix them together for a sweet light green basil scented béchamel. Add the parmesan cheese and 2 tablespoons of the crushed Amaretti cookies.
Season the sauce and set aside.
Assemble the Butternut Squash Lasagna
Now we’re ready to assemble and bake the butternut squash lasagna. Y.U.M.!
Use an oven safe 9”X13” pan and ladle ¾ cup of the basil sauce at the bottom.
Top that with 2 or 3 sheets of cooked lasagna sheets (depending on the size—but make sure the entire surface is covered), and spread half of the squash puree over the pasta.
Add another layer of sauce,a sprinkle of parmesan, a sprinkle of mozzarella cheese and Amaretti cookies.
Then repeat the layering process two more times.
Cover the pan with foil and bake in a preheated 375 degrees oven for about 30 minutes.
Pure Lush!
Can’t urge you enough to make this squash lasagna recipe today! It may look like it has several steps but it’s seriously worth every bit of work. Serious cozy and comfort food!
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!!
SQUASH RECIPES
Healthy Kale Squash Mushroom Pasta
Walnut Squash Soup In Squash Cups
Quinoa Kale Stuffing With Squash Rings
Easiest Roasted Butternut Squash Gratin
Mediterranean Pear Cinnamon Squash Soup
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.
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:
-
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
-
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.
-
Roast for about 30 minutes until tender. Remove the tray from the oven and allow it to cool.
For the basil sauce:
-
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.
-
Allow the sauce to simmer on medium-low heat for about 8 minutes until it thickens.
-
Remove the sauce off the heat and add the nutmeg.
-
When the sauce has cooled down a little, take a third of it and blend it with the fresh basil leaves until smooth.
-
Now place the basil sauce back with the original béchamel and mix them together for a sweet light green basil scented béchamel.
-
Add the parmesan cheese and 2 tablespoons of the crushed Amaretti cookies.
-
Season the sauce and set aside.
-
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:
-
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.
-
Then repeat the layering process two more times.
-
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!!
I would have never thought to pair basil with butternut squash but it is perfection in this lasagna. This is my new favorite lasagna recipe!
What a delicious way to enjoy lasagna! I am definitely making this for the family – I can see it being a real winner!
I love butternut squash and am always looking for new recipes to use it in. Thanks for this one!
Yummy! This looks so delicious and tasty! I can’t wait to give this a try! My husband is going to love this recipe!
What a pretty dish. Totally genius use of the cookies. A little sweetness, a little crunch. SOunds like the perfect addition.
The arametti cookie addition sounds so delicious! I love the basil sauce as well. Basil is so fresh and delicious- one of my favorites.
I’m totally loving this recipe! I’ve made traditional lasagna a million times, but never one quite like this. It’s perfect for fall, and I think it would be a great way to use up the butternut squash I have in the fridge!
I’m smelling that lovely bechamel right now. I would wear basil as perfume if I could. I love the scent — so clean and fresh. The lasagna dish looks so good and the crunchy addition of the cookies is perfect. What a wonderful alternative to the regular lasagna.
What a fun recipe! I love that you use cookies throughout the dish! I need to try to find them so I can try this asap!
Thanks Christine–Love your energy! Hope you try it soon 🙂
Diane Thanks so much!! I love a nice twist on comfort foods like that 🙂
Thanks Marisa–those cookies as humble as they are, really make this lasagna as fancy as it sounds! 🙂
Gloria–thanks you made my day! Hope you try it! 🙂
Debra, thanks so much! I bet your family and friends will love this! 🙂
Thanks Neli! Hope you make it soon and enjoy 🙂
I love creative takes on lasagna! This sounds like a delicious dish!
Thanks Sabrina! Hope you enjoy 🙂
So comforting and lovely pictures too. 🙂
Sarah–thanks so much!
What a uniquely delicious lasagna! I am really in love with the basil béchamel — I can imagine how fragrant this is! And the cookies?! Sounds interesting and like it truly works well with this! Very nice!
Patricia–it’s really a delicious way to do comfort food! The béchamel and cookies make it what it is–enjoy:)
Michelle–Thanks for the sweet compliments! This version of squash, cookies and pasta is pure LOVE! You and your husband will enjoy! 🙂
Thanks Sherri! Hope you make it and enjoy 🙂
Jenn–Thanks for the sweet words! You’ll love this! 🙂
Kathryn–Thanks so much!! You will LOVE this lasagna if you’re into butternut squash too! And don’t skip the cookies ever 😉 Enjoy! 🙂
Thank you Mark! 🙂
Thanks Valentina ! 🙂
Thanks Amanda 🙂 It’s a lovely blend of flavours and textures–hope you try it soon 🙂
Thanks so much Lynne–you made my day! 🙂 I hope you make this lasagna and enjoy! It’s not as time consuming as you think, the béchamel is really the most time consuming part of it. And don’t skip the amaretti! It makes a world of difference 😉
Can this be made the day before?
Hi Jackie, yes absolutely! It can be even frozen for up to 3 months if you like. Just reheat it in a 375 degree oven and serve!
This has got to be the most interesting and creative lasagna I’ve ever seen! You can also never go wrong with béchamel sauce so two thumbs up there. lol! I’m curious about how this tastes so I’ll have to make it soon 🙂 BTW, your pics are so beautiful too!
Thanks so much Karrie–you’re so sweet! Hope you try it–you’ll absolutely LOVE it! 🙂
I’m drooling! I love butternut squash! This looks delicious!
Rahul, if you love butternut squash–this is a must try! You’ll LOVE it 🙂
I love this recipy cause i love blue cheese
Thanks! That Blue cheese Lasagna is lovely too! 🙂
Can I say, “yummy!” As I lick my lips. This squash lasagne looks and sounds delicious. Thank you for posting. Yet another recipe noted to try.
LaTania Thanks you made my day!! Hope you make it and enjoy 🙂