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Butternut Squash Lasagna

Rated as 4.32 out of 5 Stars
2

"Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week."
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Ingredients

2 h servings 400
Original recipe yields 12 servings

Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  3. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  4. Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  5. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  6. Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  7. Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  8. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  9. Reduce oven temperature to 375 degrees F (190 degrees C).
  10. Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  11. Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  12. Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Footnotes

  • Cook's Notes:
  • This recipe freezes great! As an option, you can split this recipe into two 8x8-inch pans and freeze one for later! If you are not a mushroom person, double the spinach instead.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 400 calories; 11.9 53.8 21.8 35 404 Full nutrition

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Reviews

Read all reviews 14
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was so good! Such since alternative to traditional lasagna. I even messed up a bit with the quantities and it was still great.

Most helpful critical review

Extremely rich & a little tricky to make

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This was so good! Such since alternative to traditional lasagna. I even messed up a bit with the quantities and it was still great.

Good as vegetarian or with sausage. I made the cream sauce with butter, flour, milk, nutmeg, salt & pepper (not cornstarch). Omitted honey & ginger.

In the middle of making this, I swore I never would again. Too many pans, too much prep, my timing was all off. After I took the first bite, I took it all back. So delicious and fresh-tasting an...

This was pretty good, but I did prepare it differently from the instructions. First, I forgot to add mushrooms, so I didn't have any in mine. Second, I simply cut up the butternut squash into ha...

This is so worth the effort. It smells so good and then delivers. I made this vegan for my daughter and doubted it's success because I really don't like many of the vegan substitutes, but I was ...

This was SO GOOD! It was a bit of effort to make too often. Next time I will make two and freeze one. It was a hit with our vegetarian and meat lovers alike

This was really good! I sliced the squash thin and cooked it on the stove to save cooking time, and did not mash it. We liked the additional texture. I also cut the honey in half but left everyt...

It took quite a lot of time but it was very good and family at the Fall Fest event I prepared it for loved it, so I will definitely make again. I added two items: one sweet potato with the but...

Extremely rich & a little tricky to make