Skip to main content New<> this month
Get the Allrecipes magazine

Roasted Butternut Squash and Garlic Lasagna

Rated as 4.51 out of 5 Stars

"This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


2 h 25 m servings 339
Original recipe yields 12 servings (1 - 9x13 inch lasagna)


{{model.addEditText}} Print
  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  3. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  4. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  5. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  6. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 339 calories; 19.3 33.5 10.4 52 280 Full nutrition

Explore more


Read all reviews 144
  1. 181 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there...

Most helpful critical review

Way too rich for our tastes.

Most helpful
Most positive
Least positive

I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there...

This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.

HUGE hit - I was stunned at the reactions of my husband and guests. I omited the whipping cream entirely and didn't miss it. I added fresh basil leaves to each layer.

WOW! And I thought this lasagna was pretty good the day I made it, but the next day it was amazing! I took some of the suggestions made by others: I added a layer in the center of fresh spinach ...

Having everything on hand, company in the house, including a vegetarian, and looking for something yummy to make for dinner between Christmas and New Years, this is what I decided on. I've had t...

This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and it turned out great.

I roasted both the garlic and butternut squash and together in the cream sauce they create an incredible flavor. It's luscious! While the squash was roasting in the oven, I put dry noodles in a ...

I loved this dish! My husband (who is a meat-eater) loved this more than me :) I used the other reviewer's suggestion and added spinach and I also added a bit of red pepper to the dish which add...

Creamy and delicious! I made three layers and used a few more noodles. I also added some fresh spinach to one of the layers, some mozzerella to all layers and on top. SOoooo good! Next time, I w...