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Butternut Squash Lasagna

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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.

A hand holding a serving spoon serving up a slice of butternut squash lasagna on a wooden board

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!

top view of the squash plate with a slice scooped out showing the serving

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

A butternut squash in a plate surrounded by milk, parmesan cheese, basil, flour , butter. Ingredients for the squash lasagna

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.

Butternut squash cut up into cubes and placed on a baking sheet, seasoned and ready for roasting

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.

roasted butternut squash cubes in a bowl of the food processor with some butter, parmesan cheese and amaretti cookies ready to puree.

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.

Pureed butternut squash mixture ready for the lasagna. a spatula holding the squash mixture above the bowl of a food processor showing how creamy it is!

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!

A pot with a whisk making the bechamel sauce with milk, butter and flour

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.

A blender with some of the béchamel sauce and lots of fresh basil ready to blend

When the sauce has cooled down a little,  take a third of it and add it to a blender with lots of fresh basil.

The basil béchamel in the blender is ready and green

Blend the sauce to a delicious and beautiful green color.

Place the basil béchamel back in the pot to finish the sauce. Parmesan cheese, and amaretti cookies on top to whisk in the sauce.

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.

Basil Béchamel sauce is ready in the pot.

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.

Assmebling the lasagna with layers of basil sauce, butternut squash and lasagna sheets.

Add another layer of sauce,a sprinkle of parmesan, a sprinkle of mozzarella cheese and Amaretti cookies.

A spatula spooning over some butternut squash mixture over the lasagna sheets

Then repeat the layering process two more times.

finished layered butternut squash lasagna ready for the oven

Cover the pan with foil and bake in a preheated 375 degrees oven for about 30 minutes.

Finished off butternut lasagna out of the oven and hand trying to scoop out a slice of the lasagna on a wooden board

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!

detailed close up of one slice of lasagna showing the layers of butternut squash, basil sauce and cheeses

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!!

The dish of lasagna missing one piece showing close up of the layers inside the lasagna.

SQUASH RECIPES

Butternut Squash Soup Recipe

Healthy Kale Squash Mushroom Pasta

Spaghetti Squash Recipe

Walnut Squash Soup In Squash Cups

Quinoa Kale Stuffing With Squash Rings

Easiest Roasted Butternut Squash Gratin

Mediterranean Pear Cinnamon Squash Soup

A hand holding a serving spoon serving up a slice of butternut squash lasagna on a wooden board
4.8 from 15 votes
Print

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.

 

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Reader Interactions

Comments

  1. Alison

    5 stars
    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!

    Reply

  2. Bintu | Recipes From A Pantry

    5 stars
    What a delicious way to enjoy lasagna! I am definitely making this for the family – I can see it being a real winner!

    Reply

  7. Byron Thomas

    5 stars
    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!

    Reply

  8. Marisa Franca

    5 stars
    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.

    Reply

  18. Patricia @ Grab a Plate

    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!

    Reply

  22. Mahy

    Kathryn–Thanks so much!! You will LOVE this lasagna if you’re into butternut squash too! And don’t skip the cookies ever 😉 Enjoy! 🙂

    Reply

  26. Mahy

    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 😉

    Reply

  27. karrie @ Tasty Ever After

    5 stars
    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!

    Reply

  30. La Tania

    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.

    Reply
4.80 from 15 votes (3 ratings without comment)

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