Butternut squash lasagna is a warm, comforting dish perfect for family dinners or holiday gatherings. This approachable recipe layers roasted butternut squash purée, no-boil lasagna noodles and a sage-infused béchamel, finished with a crunchy Parmesan–sage crumble. It works beautifully as a side or a satisfying vegetarian main for Thanksgiving and autumn meals.
Roasted butternut squash brings a naturally sweet, nutty flavor that pairs exceptionally well with creamy cheese and fragrant sage. This lasagna is easy to customize—serve it alongside a crisp green salad for a lighter meal or add roasted meats for a heartier plate.
Components for butternut squash lasagna
- No-cook lasagna noodles
- Roasted butternut squash purée
- Sage béchamel (white sauce)
- Shredded mozzarella
- Grated Parmesan
- Sage–Parmesan crumble topping
Many recipes steam diced squash, but roasting whole halves is easier and boosts flavor. Roasting caramelizes the flesh, concentrating sweetness and making the squash effortless to scoop and purée.
- Roast butternut squash halves cut-side down for tenderness and flavor.
- Let cool, scoop the flesh and purée until smooth. You’ll need about 2 cups for the lasagna; freeze or use any extra in other dishes.
While the squash roasts, make a classic béchamel and steep it with fresh sage. The gentle herb flavor in the sauce complements the squash without overpowering it.
How to make the sage white sauce
- Melt butter in a saucepan and whisk in flour, salt, pepper and a pinch of nutmeg to form a smooth paste.
- Gradually whisk in warmed milk until the sauce is smooth.
- Bring to a gentle boil, stirring until it begins to thicken, then remove from heat and add fresh whole sage leaves to steep.
The crumble topping is a standout: buttery, cheesy and slightly sweet with fresh sage. It forms a crisp, golden accent that highlights the layers of squash.
Making a crumble topping for butternut squash lasagna
- Combine small cubes of cold butter with flour, sugar, grated Parmesan and chopped sage.
- Cut the butter into the dry ingredients with a pastry cutter or fork until a coarse crumb forms. The mixture should clump slightly when pinched.
Note: The sage crumble should clump when you pinch a bit between your fingers.
Make-ahead tip: The main components—the purée, béchamel and crumble—can be prepared up to 3 days ahead and assembled just before baking.
How to make butternut squash lasagna
- Spoon a thin layer of béchamel into the bottom of a 1-quart casserole dish.
- Add a layer of no-cook lasagna noodles.
- Spread half of the squash purée over the noodles, top with mozzarella and Parmesan.
- Repeat the layers, finishing with noodles and the remaining béchamel.
- Scatter the sage–Parmesan crumble on top, cover with foil and bake at 375°F for 40–45 minutes.
- Remove the foil and bake another 10–15 minutes until browned and bubbly; let rest 15 minutes before serving.
More pro tips
If your squash purée seems dry, stir in 3–4 tablespoons of water or vegetable broth to loosen it. No-boil noodles work well here for convenience; traditional boiled noodles are also fine if you prefer a firmer layer.
The Parmesan–sage crumble crisps and browns beautifully around the edges, offering a contrast of texture that makes each bite memorable.
Browning the crumble topping
After baking covered, remove the foil and bake an additional 10–15 minutes for a crisp top. For extra color, briefly broil for 2–3 minutes—watch closely to prevent burning.
What to serve with butternut squash lasagna
This lasagna shines with a simple green salad, steamed or roasted vegetables, or garlic green beans. It also pairs well with grilled or roasted proteins if you want a mixed menu.
If you prefer a Thanksgiving alternative to sweet potato casseroles, this butternut squash lasagna is an elegant, flavorful choice.
Butternut lasagna FAQs
Yes. Use a larger casserole, such as a 2‑quart dish, if doubling the recipe.
Yes. Chill the casserole overnight, then cut into portions and wrap tightly in foil and freezer paper. Freeze up to 3 months.
Yes. Squashes with a similar texture—kabocha, red kuri, acorn or sugar pumpkins—work well.
Yes. Substitute a vegan béchamel, vegan mozzarella and vegan Parmesan or nutritional yeast.
Yes. Use gluten-free lasagna noodles and a gluten-free flour for the béchamel and crumble.
What does the butternut lasagna taste like?
This lasagna is different from the traditional tomato-based version. Roasted squash gives a gentle sweetness, while the sage in the béchamel adds a warm, herbal note. The Parmesan–sage crumble provides nuttiness and a touch of sweetness that complements the layers.
Overall, it’s a cozy, seasonal dish—perfect for fall and winter menus and well-suited to pair with a full-bodied white or a fruity red.
More lasagnas and fall casseroles you might like:
- Spicy sausage and spinach lasagna
- Vegetarian ratatouille lasagna
- Healthy butternut kale mac and cheese
- Savory sweet potato casserole
- Cornbread sausage stuffing casserole
- Twice-baked sweet potato gratin
Butternut Squash Lasagna
SPECIAL EQUIPMENT:
-
1 quart casserole dish
-
Food processor
INGREDIENTS:
FOR THE BUTTERNUT SQUASH PURÉE
- 2 pound butternut squash
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper
- Pinch nutmeg
FOR THE SAGE BECHAMEL SAUCE
- 2 tablespoons butter
- 2 tablespoons + 1 teaspoon flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper
- Pinch nutmeg
- 2 cups whole milk, warmed
- 5 fresh sage leaves
FOR THE SAGE CRUMBLE
- 2 tablespoons cold butter, cut into small cubes
- 1/3 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 cup freshly grated Parmesan
- 1 tablespoon finely chopped fresh sage
FOR THE LASAGNA
- 9–10 no-cook lasagna noodles
- 2 cups butternut squash purée
- 2 cups sage béchamel sauce
- 1 1/4 cups grated mozzarella
- 1/2 cup freshly grated Parmesan
DIRECTIONS:
FOR THE BUTTERNUT SQUASH PURÉE
- Preheat oven to 400°F. Line a baking sheet with foil and lightly spray with cooking spray.
- Cut the squash in half lengthwise, remove seeds and place cut-side down on the prepared sheet pan. Roast 40 minutes or until tender and the skin looks dark and leathery.
- Cool until manageable, scoop out the flesh into a food processor, add salt, pepper and nutmeg and process until smooth. Can be made up to 3 days ahead.
FOR THE SAGE BECHAMEL SAUCE
- In a saucepan, melt butter over medium-high heat. Add flour, salt, pepper and nutmeg, whisking into a smooth paste with no dry flour bits.
- Whisk in warmed milk a little at a time until smooth. Bring to a simmer and cook 1 minute, stirring to prevent sticking.
- Remove from heat, stir in fresh whole sage leaves and set aside to steep. Discard the leaves before assembling.
FOR THE SAGE CRUMBLE
- Combine butter, flour, sugar, Parmesan and chopped sage. Use a fork to mash until the mixture holds together when pinched. Set aside.
ASSEMBLE THE LASAGNA
- Preheat oven to 375°F. Spread about 1/3 cup béchamel in the bottom of a 1‑quart casserole dish.
- Layer dry lasagna noodles, about 1/2 cup béchamel, 1 cup squash purée, 1/2 cup mozzarella and 1/4 cup Parmesan.
- Add a second layer of noodles and repeat the béchamel, squash and cheeses. Finish with noodles and remaining béchamel.
- Sprinkle the sage crumble over the top, cover with foil and bake 40 minutes. Remove foil and bake 10–15 more minutes until golden and bubbly. Let rest 15 minutes before serving.
NOTES:
NUTRITION:
|
Carbohydrates: 62g
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Protein: 21g
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