There’s something magical about pulling a bubbling, golden-topped lasagna from the oven as the leaves turn crimson outside. But this isn’t your nonna’s meat-heavy classic—oh no. This is my Best Squash Lasagna, where caramelized butternut squash takes center stage, hugged by velvety béchamel and layers of pasta that soak up all that autumnal goodness.
Picture this: the first bite. Creamy, slightly sweet squash melting into savory Parmesan, with just the right amount of sage whispering through each layer. It’s the kind of dish that makes you want to light a candle, pour a glass of Chianti, and pretend you’re in a Tuscan farmhouse. Whether you’re serving it at Thanksgiving or just craving a hug in casserole form, this lasagna delivers.
Why This Recipe Works
Let’s talk about what makes this lasagna special:
- Roasted squash done right—high heat coaxes out its natural sugars, creating those crispy-edged, tender-centered cubes that add depth to every bite.
- Béchamel over ricotta—I know, I know. Ricotta is traditional, but trust me, a silky béchamel makes this lasagna luxuriously smooth without any graininess.
- Make-ahead magic—Assemble it the night before, pop it in the oven when guests arrive, and let the aroma do the talking.
- Adaptable for all—Gluten-free? Vegan? Meat lover? I’ve got tweaks for every preference.
A Little Backstory
Squash lasagna is like the lovechild of Northern Italian tradition and American fall flavors. In Italy, béchamel-based lasagnas are the norm, but here in the States, we’ve embraced butternut squash as the star. This recipe bridges the two—Old World technique meets New World ingredients.
Essential Ingredients & Tools
Ingredients for the Squash Filling
- 1 medium butternut squash (peeled and cubed—about 3 cups roasted)
- 2 tbsp olive oil (extra-virgin preferred, but regular works too)
- 1 tsp fine sea salt (or kosher salt)
- ½ tsp freshly ground black pepper
- 1 tsp dried sage (rub it between your fingers to wake up the oils)
Ingredients for the Béchamel
- 4 tbsp unsalted butter (European-style if available, but any butter works)
- ¼ cup all-purpose flour (spooned and leveled, not packed)
- 3 cups whole milk (2% works in a pinch, but whole milk is creamier)
- ¼ tsp freshly grated nutmeg (pre-ground is okay if that’s all you have)
- ½ tsp salt (to taste)
Ingredients for Assembly
- 12 no-boil lasagna noodles (Barilla or DeLallo work beautifully, or gluten-free if needed)
- 2 cups shredded mozzarella (low-moisture—pre-shredded is fine but fresh tastes better)
- 1 cup finely grated Parmesan (microplaned for maximum meltability, or pre-grated in a pinch)
- 1 cup whole-milk ricotta (part-skim works but won’t be as creamy)
Tools You’ll Need
- 9×13-inch baking dish (glass or ceramic)
- Box grater (for the Parmesan—a knife works if you’re desperate)
- Whisk (a fork can substitute in a pinch)
- Parchment paper (aluminum foil works but may stick)
Serves: 8
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes (plus resting time)
Step-by-Step: Building the Perfect Squash Lasagna
1. Roasting the Squash
Preheat your oven to 400°F (200°C)—this high heat ensures caramelization, not steaming. Toss 3 cups cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and 1 tsp sage, then spread in a single layer on a parchment-lined tray. Roast for 25 minutes, stirring halfway. The edges should turn golden while the center stays fork-tender.
Why this works: The Maillard reaction (the same browning that gives seared meat its flavor) transforms the squash’s natural sugars into deep, complex flavors.
2. Making the Béchamel
Melt 4 tbsp butter over medium-low heat in a heavy saucepan. Whisk in ¼ cup flour to create a roux—cook for 2 minutes to eliminate raw flour taste. Gradually pour in 3 cups warmed milk (cold milk causes lumps), whisking constantly until the sauce coats the back of a spoon. Stir in ¼ tsp nutmeg and ½ tsp salt. For ultra-smooth sauce, strain through a fine-mesh sieve.
Pro Tip: Warming the milk to about 110°F (43°C) before adding prevents clumping. No thermometer? Heat it until just steaming.
3. Layering Like a Pro
- Spread ½ cup béchamel on the bottom of your dish to prevent sticking.
- Add 4 no-boil noodles (they’ll soften as they bake).
- Spoon over ⅓ of the roasted squash, then dot with ⅓ cup ricotta and sprinkle with ⅔ cup mozzarella and ⅓ cup Parmesan.
- Repeat twice more, finishing with a generous blanket of béchamel and Parmesan.
Chef’s Secret: Alternate noodle directions (horizontal, then vertical) with each layer for structural integrity.
4. Baking to Golden Perfection
Cover with foil and bake at 375°F (190°C) for 30 minutes. This gentle heat melds flavors without curdling the sauce. Remove foil and bake another 15 minutes until the top is bubbly and bronzed.
Critical Step: Let it rest for 10 minutes before cutting. This allows the starches to set, ensuring clean slices.
Chef’s Secrets for Lasagna Mastery
The Roux Rule
A perfect béchamel starts with equal parts fat and flour (here, 4 tbsp butter to ¼ cup flour). Cook the roux until it smells nutty but isn’t browned—this ensures maximum thickening power.
Squash Wisdom
Undercooked squash is gritty; overcooked is watery. Aim for caramelized but firm—it’ll soften more in the oven. Blot excess moisture with paper towels if needed.
The Resting Ritual
Letting the lasagna sit allows the layers to set. Use a sharp, thin-bladed knife dipped in hot water for the cleanest cuts.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Crisp, buttery slices contrast the lasagna’s creaminess. For flair, rub toasted bread with raw garlic and sprinkle with parsley.
- Arugula Salad: Peppery greens with lemon vinaigrette cut through richness. Toss in shaved fennel for crunch.
Drinks
- Chianti: This medium-bodied Italian red’s acidity balances cheese. Chill slightly (55°F/13°C) to enhance fruitiness.
- Sparkling Apple Cider: Effervescence refreshes the palate. Add a cinnamon stick for seasonal warmth.
Something Sweet
- Tiramisu“>Pumpkin Tiramisu: Layers of mascarpone and spiced pumpkin continue the squash theme. Dust with cocoa powder for bitterness.
- Honeyed Ricotta: Whisk ricotta with honey and orange zest; serve with Amaretti Cookies for dipping.
Storage & Reheating
Fridge-Friendly
Cool completely, then cover with plastic wrap pressed directly onto the surface. Store for up to 4 days. Reheat portions with 1 tbsp water in a 350°F (175°C) oven for 15 minutes.
Freezer Tips
Wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge before reheating; add 10–15 minutes to bake time if chilled.
Nutrition at a Glance
- Calories: 420 per serving
- Protein: 18g
- Carbs: 45g
- Fat: 20g
- Fiber: 5g
Customize It Your Way
Gluten-Free Goodness
Swap regular noodles for brown rice lasagna noodles (add 5 minutes to bake time).
Vegan Vibes
Replace béchamel with cashew cream (blend soaked cashews with nutritional yeast and garlic).
Meat Lover’s Dream
Layer in browned Italian sausage between the squash.
FAQs
- Can I use frozen squash?
Yes, but thaw and drain well to avoid excess moisture. - My béchamel is grainy. Help!
Blend with an immersion blender until smooth. - Can I prep this ahead?
Assemble 1 day before baking; adjust cook time if chilled.
The Ultimate Squash Lasagna: A Cozy Autumn Masterpiece
Make the Best Squash Lasagna with roasted butternut squash, creamy béchamel, and layers of cheesy goodness. Perfect for fall comfort food—try it tonight!
Ingredients
For the Squash Filling:
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1 medium butternut squash (peeled and cubed (about 3 cups))
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2 tbsp olive oil
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1 tsp fine sea salt
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½ tsp freshly ground black pepper
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1 tsp dried sage
For the Béchamel Sauce:
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4 tbsp unsalted butter
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¼ cup all-purpose flour
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3 cups whole milk
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¼ tsp freshly grated nutmeg
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½ tsp salt
For Assembly:
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12 no-boil lasagna noodles
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2 cups shredded mozzarella
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1 cup grated Parmesan
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1 cup whole-milk ricotta
Instructions
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Preheat oven to 400°F (200°C). Toss 3 cups cubed squash with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and 1 tsp sage. Roast for 25 minutes, stirring halfway.01
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Melt 4 tbsp butter over medium-low heat. Whisk in ¼ cup flour, then gradually add 3 cups warm milk. Cook until thickened. Stir in ¼ tsp nutmeg and ½ tsp salt.02
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Spread ½ cup béchamel in baking dish. Layer 4 noodles, ⅓ squash, ⅓ cup ricotta, ⅔ cup mozzarella, and ⅓ cup Parmesan. Repeat twice.03
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Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 more minutes. Rest 10 minutes before serving.04
