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Roasted Butternut Squash Lasagna with Gorgonzola

Rated as 4.6 out of 5 Stars

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

1 h 55 m servings 334
Original recipe yields 12 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 334 calories; 13.7 35.8 18.9 36 590 Full nutrition

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Reviews

Read all reviews 10
  1. 10 Ratings

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

This had a wonderful appearance and taste. I used a little bit less Gorgonzola than it called for and it still had a strong taste. I also used ricotta instead of cottage cheese since that is wha...

Most helpful critical review

I think this would be better with way less cottage cheese, and more gongonzola.

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This had a wonderful appearance and taste. I used a little bit less Gorgonzola than it called for and it still had a strong taste. I also used ricotta instead of cottage cheese since that is wha...

I don't like cottage cheese or ricotta, so I googled cheese substitutions. I basically mixed mozzarella, parmesan, and gorgonzola together, making sure the ratio was about the same. This is so...

Made some minor adjustments: pureed squash, sage, garlic & onion then mixed w/ cottage cheese. Used NF ricotta, 1 egg & gorgonzola as another layer. Skipped walnut topping & served with crisp...

Delicious and easy to make (other than peeling the butternut squash). Would definitely make again.

The product ended up being slightly soupier than I had expected, perhaps should have either drained the cottage cheese or less of the broth milk mixture.

I think this would be better with way less cottage cheese, and more gongonzola.

This was a great dish for a cool fall night with friends. Everyone, including the picky eaters, went back for seconds. I used vegetable broth instead of chicken broth so that the dish was veget...

This was a very good recipe. I made it for Mothers' Day in conjunction with a meat lasagne. My only negative is that it didn't have as much bite as I thought it would from the gorgonzola cheese....

Just seems like a lot of starch...pasta and butternut squash. Flavors were good.