Squash Basil Amaretti Lasagna

Basil Amaretti & Butternut Squash Lasagna

This fall-inspired Butternut Squash Lasagna is layered with sweet and nutty squash puree, crumbled Italian Amaretti cookies and a basil-scented bechamel sauce! A show-stopping vegetarian pasta dish for guests! 

Course main
Cuisine Italian
Keyword butternut squash lasagna, lasagna with veggies and bechamel sauce, vegetarian lasagna
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 491 kcal
Author Mahy


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


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 Notes

Nutrition Facts
Basil Amaretti & 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.