Roasted Butternut Squash Lasagna with Gorgonzola


Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs.

Prep Time:
10 mins
Cook Time:
1 hrs 25 mins
Additional Time:
20 mins
Total Time:
1 hrs 55 mins
12 servings


  • 2 pounds peeled butternut squash

  • 1 large sweet onion, chopped

  • ¼ cup melted Gay Lea Butter, divided

  • 1 tablespoon honey

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh rosemary leaves

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 4 cups Nordica 1% Cottage Cheese

  • ¾ cup milk

  • ¾ cup sodium-reduced chicken broth

  • 1 ¼ cups crumbled Gorgonzola cheese

  • 9 ounces fresh lasagna noodles

  • 1 ½ cups fresh breadcrumbs

  • ½ cup chopped walnuts

  • ¼ cup chopped fresh parsley leaves


  1. Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.

  2. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.

  3. Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.


Substitute the chicken broth with vegetable broth for a vegetarian friendly entree.

Nutrition Facts (per serving)

334 Calories
14g Fat
36g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 334
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 33%
Cholesterol 36mg 12%
Sodium 590mg 26%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 19g
Vitamin C 19mg 94%
Calcium 166mg 13%
Iron 2mg 9%
Potassium 367mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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