Roasted Butternut Squash Lasagna
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This butternut squash lasagna stole the show one snowy Thanksgiving in Vermont many years ago, and it’s become a staple ever since. It also happens to be simple and delicious. The secret? A rosemary- and sage-infused bechamel AND no-boil lasagna noodles. Creamy, rich, and delicious, this vegetarian entrée is loved by carnivores and vegetarians alike, making it perfect for entertaining.
Snow, dogs, a constant fire — I couldn’t have asked for anything more of Thanksgiving in Vermont.
But, as always, all of the Vermont treats — the Jasper Hill Farm cheeses, the Dakin Farm ham (with the ham sauce!), Uncle Wade’s waffles with Vermont maple syrup, Shed beer — did make me want to pack up and stay forever. I left dreaming about all of my aunt’s cooking, from biscotti and koulourakia to grilled artic char and coconut-milk marinated cauliflower steaks.
Punch, as always, was a massive hit, but hands down, the hit of all hits was this butternut squash lasagna, a dish brought to Thanksgiving dinner by a vegetarian friend of my aunt and uncle’s. Having taken a peek inside the insulated carry tote (which is the coolest thing…Santa, take note), I had to ask for some details immediately. Kris, the friend, kindly obliged and described the basic process, brushing it all off as an old recipe from Gourmet, just something she and her mother had been making for years.
Well, seriously, it stole the show. Everyone at the table raved, ultimately confessing it was the highlight of the meal.
The process of lasagna — all of the steps, the sauce making, the bechamel, the cheeses — always deters me from giving it a go. I think I’ve made two lasagnas total in my life, the second being this one I made on Sunday, which actually came together pretty painlessly. As the diced butternut squash roasted, garlic and butter melted on the stovetop, while milk simmered with sprigs of rosemary and sage.
No-boil noodles and one cheese, grated Parmigiano Reggiano, made for an easy assembly, and the final layer of whipped heavy cream, which sounds odd but is oh so right, came together in a snap.
This is the kind of meal you will want to make all winter long, one you’ll want stashed in your freezer, ready to take to a friend in need, the crowd-pleasing recipe you’ll turn to for your next holiday party, one proven to please both carnivores and vegetarians alike.
PS: Find more favorite butternut squash recipes here.
PPS: Favorite Roasted Eggplant Lasagna
Before we get to the recipe, let’s answer a few FAQs:
What are the best no-boil lasagna noodles?
I have used Barilla no-boil noodles for years, and I never had any issue with them until last fall.
When I pulled the pan from the oven, the top three sheets of noodles looked nearly identical as they did upon entering — they hadn’t softened or expanded as they normally would. The lasagna was edible, but the top layer was extra crispy, and not in a good way.
This issue sent me searching Google for answers — Do you have to boil no-boil noodles after all? Has Barilla changed its no-boil noodle formula?
Sure enough, I found a community of people sharing the same no-boil noodle grievances, and I found a suggested solution: dunk the no-boil noodles into hot water for 4 to 5 minutes to soften before assembling.
What a pain!
But I gave the suggestion a go, and it worked, and truthfully it wasn’t too much trouble. What I like to do now is fill a small baking dish with an inch of boiling water. I soak three sheets of noodles at a time, which reduces the chances of them sticking together. After I transfer three noodles to the baking dish, I soak three more. The noodles never soften for much more than a minute or two, but even this brief soaking seems to be enough to get them going.
Can you make this lasagna ahead of time?
Yes! The assembled lasagna can be made ahead of time and stashed in the fridge for 24 hours before baking. Alternatively, you could bake the entire lasagna ahead of time. Let it cool completely; then stash it in the fridge. To reheat, you have several options:
- Slice the lasagna into squares, transfer to a sheet pan, and cook at 350ºF for 15-20 minutes or until heated through.
- To re-heat the entire lasagna, bring to room temperature if possible before re-heating. Transfer it to a 350ºF oven covered in foil and heat for 20 minutes. Remove the foil and heat for another 15-20 minutes or until heated through.
Can you freeze this lasagna?
Yes. This lasagna is best frozen after you bake it. Be sure to let it cool completely before transferring it to the freezer. If you wish, you can cut the lasagna into individual portions, wrap each in plastic wrap, and tuck the portions into an airtight bag or vessel. This allows you to thaw and reheat only the number of portions you wish. If you’d like to freeze the entire pan, be sure to wrap it well in plastic wrap. You may want to tuck the entire pan into a jumbo airtight bag. Freeze for up to 3 months.
How to Cut Butternut Squash
The hardest part about making this recipe is cutting up the butternut squash. A good peeler and a sharp knife make all the difference. In this one-minute video, I show how I peel and cut butternut squash:
How to Make Butternut Squash Lasagna, Step by Step
You need 1 large or 2 small butternut squash, enough to yield about 8 cups of cubed butternut squash.
Peel the butternut squash; then dice into small cubes (see video above). As noted above, you need about 8 cups.
How to Roast Butternut Squash Cubes
To roast the cubes of butternut squash, toss them with olive oil and salt; then transfer to a 450ºF oven and roast for about 30 minutes, or until slightly caramelized.
In the meantime, heat milk stovetop with a few sprigs of rosemary and sage.
In a separate pot, melt butter with garlic; then add flour to make a roux.
Strain the sage- and rosemary-infused milk slowly into the butter-flour mixture; the cook for 10 minutes or until the bechamel thickens and coats the back of a spoon. (Side Note: If you walk away from your stovetop, like, say, to take a photo of butter and garlic, and return to something like this, be sure to throw a big fit — you’ll feel better, I promise.)
Add the roasted squash cubes to your bechamel and set aside. Note: This bechamel can be made up to 3 to 4 days in advance and stashed in the fridge.
Time to assemble! Please view the recipe for the updated method — the updated method is due to a no-boil noodle failure — they just don’t behave as they once did, meaning: they don’t seem to soften and expand as they once did. Now, I soak the noodles briefly while assembling the lasagna.
The final step of this lasagna is to spread the top layer of noodles with salted whipped cream — it sounds odd, but it works, ultimately creating a brown butter like top layer.
Spread grated parmesan over the salted whipped cream; then cover with foil and transfer to the oven for 30 minutes. Uncover, and cook for 10-20 minutes more or until browned to your liking.
Thanksgiving in Vermont:
We arrived 15 minutes before the snow, which quickly turned Middlebury into a winter wonderland:
So, we sat by the fire,
lounged with the pups,
played with legos,
and ate some lunch: bagels and cream cheese, Dakin Farm Ham (so good) and my gramma’s mustard sauce (the best!):
Thanksgiving morning, Wade made waffles:
and everyone pitched in preparing for the feast:
During dinner, Wren discovered the dog door,
and Ajax took a nap.
Roasted Butternut Squash Lasagna
- Total Time: 1 hours 25 minutes
- Yield: 8 to 10
- Diet: Vegetarian
Description
Creamy, rich, and delicious—this roasted butternut squash lasagna recipe is so easy and so good. The secret? A rosemary- and sage-infused bechamel and no-boil lasagna noodles. Adored by carnivores and vegetarians alike, this super flavorful lasagna is perfect for entertaining.
Adapted from Gourmet — unfortunately, the link no longer seems to be available on Epicurious.
Ingredients
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups of cubed squash)
- 3 tablespoons grapeseed or olive oil
- 4 cups milk, 2% or whole
- a few sprigs fresh rosemary and sage
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- nine 7– by 3 1/2-inch sheets dry no-boil lasagne pasta (I use Barilla brand)
- 1 1/3 cups freshly grated Parmesan
- 1 cup heavy cream
- 1/2 teaspoon salt
Instructions
- Preheat oven to 450°F. Spread the squash onto 1 extra-large sheet pan or 2 standard-sized sheet pans. Toss with 2 tablespoons of oil if using the large pan or 1 tablespoon each if using the smaller sheet pans. Season with salt and toss to coat. Transfer to the oven and cook for about 30 minutes, tossing halfway, until the squash is tender and beginning to turn golden.
- While squash is roasting, in a saucepan bring milk to a simmer with the rosemary and sage sprigs. Heat milk mixture over low heat for 10 minutes and pour through a sieve into a large pitcher or measuring cup.
- In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook the roux, stirring often, for about 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in the squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
- Reduce temperature to 375°F and butter a 9×13-inch baking dish. UPDATE: Because sometimes no-boil noodles do not expand as well as expected, you can quickly soak them in hot water. If you’ve never had trouble with your no-boil noodles, don’t worry about this step. If you have, I think you’ll find this step makes a difference: Bring a small pot of water to a boil or fill a teapot with water and bring it to a boil. Pour the water into a small vessel such as a 9-inch baking. When you are ready to assemble, dunk three of the sheets into the hot water and let soak. Begin the assembly:
- Pour 1 cup sauce into baking dish (sauce will not cover the bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other – use tongs to extract the noodles from the hot water. After you transfer the three noodles to the baking dish, soak three more sheets of noodles. Spread half of the remaining sauce (it’s about 2 cups) over the noodles and sprinkle with 1/2 cup parmesan. Top with three more noodles; then soak the final three noodles in the hot water bath. Spread the remaining sauce mixture over the noodles and top with 1/2 cup parmesan. Top with the final layer of noodles.
- In a bowl with an electric mixer (or by hand) beat cream with salt until it holds soft peaks and spread evenly over the top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 to 20 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 1 hours 10 minutes
- Category: Lasagna
- Method: Oven
- Cuisine: Italian, American
This post may contain affiliate links. Please read my disclosure policy.
216 Comments on “Roasted Butternut Squash Lasagna”
That’s one glorious lasagna, but I can’t tear myself away from the fantasy Thanksgiving in Middlebury!
Thanks, Sue! It really did feel like a fantasy — my aunt and uncle just have that magic touch.
Oh my gosh, we are having a holiday dinner party for our friends in a couple weeks and were planning on lasagna… I think this will have to go on the menu! I think I’ll try doing half butternut squash and half sweet potato because I can’t get enough of sweet potato these days.
So fun, Ileana! How have you been preparing the sweet potatoes? I have so many, and I could use some ideas.
Mostly cubed and roasted. The other day I tossed some roasted little cubes of sweet potato with kale and cracked some eggs on tap – made an excellent hash! I also really loved giving them the loaded baked potato treatment. Here’s a recipe for ya: https://alittlesaffron.com/2014/12/02/baked-sweet-potatoes/ Also try dipping roasted sweet potato in Greek yogurt whipped with cumin. Oh man.
Oh yum, OK, I will definitely check out those loaded baked sweet potatoes. I have so many on hand right now.
Alexandra, we will be drivin from NYC to Middlebury next week as our daughter has been admitted to Misdlebury College. Can you suggest any other VT foods not to be missed or any lunch or snack stops along the way from New York? We are so excited for 3 days in Middlebury!
You must go to the Vergennes Laundry! I wrote a post about it here. Let me ask my auntie about any other places and I’ll get back to you soon. Congrats to your daughter!! Middlebury is so beautiful. A few dear friend of mine went to Middlebury and loved it.
Looks so beautiful! We will definitely stop by the Laundry. Thank you Alexandra.
Shoot, I forgot to write back! My aunt suggested a few other places: American Flatbread has a location in Middlebury, which my aunt loves. She also recommended the Middlebury art museum. And she recommended walking down exchange street, too. Hope that helps some! I’ll update the list if I learn more.
Lovely storytelling, worthy of a magazine spread! I’m much intrigued by the savory whipped cream topping, strikes me as a very useful concept for lasagna but also other elegant-style casseroles. (Hmm, can a casserole be elegant? I was thinking lobster mac ’n’ cheese, etc.)
Alanna, I was/am too — I’ve never whipped cream for a savory casserole, but I had the same train of thought…how else can this be used. And honestly, I am now a believer in elegant-style casseroles — I would serve this lasagna to anyone. Lobster mac n cheese sounds particularly good right now, too, though 🙂
What a lovely posting! I agree with Alanna. You would see this in a classy magazine.
Thank you Althea!
Ok. I wanna trade homes. I can’t wait to try your butternut lasagna.
Me, too 🙂 That house is a dream.
what an absolutely gorgeous Thanksgiving (and kitchen!) can’t wait to make this!
Thank you, Kale!
I love that you show the mess on the stove. Hilarious. The recipe sounds delectable. I will make it this evening. Your Vermont Thanksgiving sounds like magic. I can almost hear the joy.
Oh, thank you, Mary. It really was a joy.
What a gloriously beautiful setting….positively bucolic….puppies, children, fires,food and that Kitchen!
Laurie, I know, the kitchen! I need one like that 🙂
I love your photos!!! What are your thoughts on using gruyere or mozzarella (or a mix of both) in this dish?
Thank you, Hina! I don’t know how to advise re cheeses because while I love gruyere and mozzarella, there is something so nice about just using Parmigiano Reggiano here — the lasagna really doesn’t taste too rich or heavy, which is nice. Obviously, you can’t go wrong with the cheeses you suggested, but if you feel like giving the original recipe a go as it is, I think you will be pleased.
I always boil over pasta water. A few choice words do help. This lasagna looks wonderful, and I really enjoyed your beautiful photos of your Thanksgiving gathering.
Looks wonderful. :)it was a perfect Thanksgiving, here in Vermont, to be sure. I love when we have snow on Thanksgiving.
:)Doreen
Oh, Alexandra!
I thought that this kind of Thanksgiving only existed in magazines and here you are living it! What an idyllic setting! You’ll have to let me know if your Aunt and Uncle want to adopt a 40-something-year old woman because I am up for adoption if that’s the case! That kitchen is to die for! And as for the lasagne–looks so good and that mess did deserve a queen-sized hissy fit! You put whipped cream on a lasagne! Mind blown!
Years ago I had the best potato gratin. The hostess who served it was from Paris (and still had the old fashioned accent, one I haven’t heard in years). When I asked how she made it, she said she used whipped cream. I tried to duplicate it but could not. I’m thinking that whipping it with that bit of salt may be what was missing. This is a beautiful post – the recipe, the pictures, the writing.
Really lovely post and it was a very yummy recipe. Just finished dinner, thumbs up from my husband. A little labor intensive for a Thursday night but worth it. One of the few times my picture looked exactly like yours. Thanks.
Definitely labor intensive for a weeknight! Glad you enjoyed it even so. If you are ever looking to save time or prep ahead (and I never do these things, so I understand if you don’t), apparently the bechamel with the roasted squash can be made three days in advance. That would make for easy assembly midweek. Thanks for writing in!
I know what I am serving on Christmas Eve. Thanks! Beautiful photos!
Oh dear – the milk! I hope you had some Bulletin newsroom-worthy words for THAT! (In all seriousness, we gotta make this Vermont overlap happen the next time around!) xo to you and your fam!
I can see why this lasagna was a hit at your Thanksgiving, I made it last night with the expectation that we’d have leftovers, but my family ate it ALL. It was so rich and delicious and I will be making it every fall for years to come! My husband is not a fan of rosemary so we used only sage in the cream sauce and it was divine.
What beautiful pictures. That house looks to die for.
I can’t tell you how much I enjoyed your photos. Really enjoyed the post. I used to be put off by lasagna too, but some recipes are soooo much easier. This looks like such a winner.
Thank you, Carol, you are kind.
thanks so much for sharing the recipe..sounds like a winner! I just want to ask if this can be assembled ahead with the whipped cream added just before baking?
So sorry for the delay here! I want to say yes, but I’ve only made this twice now, so I can’t say for sure. If I were to make it ahead, I would do what you suggest: leave adding the whipped cream till just before baking. Let me know if you make any discoveries!
Alexandra, I work with Wade and he always forwards me your posts so I thought I would save him the trouble since I always enjoy them! Happy holidays! Your children are absolutely adorable! -Liz
Oh, thank you, Liz! You are kind. So fun that you work with Wade. I adore my auntie and unclie. I hope one day we make it to VT permanently. It’s such a dream.
I just made these (and added a little nutmeg to the sauce). Perfect.
Wonderful! So happy to hear this.
Hi Ali-
First of all, what a treat to see new pictures of your adorable kids! It looks like you had a wonderful Thanksgiving.
Jay really wanted to try this lasagna recipe, so he did the shopping, made a salad, whipped the cream and served as my designated taster as I tinkered with the flavors. Instead of garlic, I used a couple tablespoons of finely chopped onion. While the onion was sautéing, I added cumin, ginger, a little cinnamon, a pinch of brown sugar and some crushed dry thyme. No rosemary or sage. From there I went straight to adding the flour, then the milk and finished exactly as you instructed. It came out beautiful, I really enjoyed it and Jay proclaimed it good enough to serve to company. Thanks! –Ruth
Hi Ruth!
So happy to hear this! Love the idea of cumin and ginger and cinnamon — such warm flavors. I bet they complemented the squash really nicely. Glad to hear that Jay approved, too.
Thanksgiving in VT really was fun. It was surprisingly low stress, and the kiddos were well behaved, and, of course, the snow and dogs made it feel like a dream. I hope all is well with you!
Lots of love,
Ali
Beautiful, inspiring images, and a simple but scrumptious recipe. You live in a stunning part of the world; it wears winter well. Serendipitously I’ve just finished making butternut squash and spinach lasagne for 35 for my last cancer nutrition classes of the year. To keep me going on my ‘industrial strength cooking days’ (twice a week) I crank up the music, try and watch the stove ;-), and have plenty of honeyed matcha green tea to keep me going. Enjoy your Christmas.
Wow! Amazing. I wouldn’t know where to begin making lasagna for 35…that’s one large batch of bechamel to keep an eye on 🙂 Sounds like you have a nice kitchen rhythm. Enjoy your Xmas, too!
How wholesome…and the food looks good, too!
Firstly, the recipe looks like a keeper, and I can’t wait to try. But more than that, the photos of that idyllic setting, the beautiful snowy Thanksgiving, looked like something Martha Stewart herself would dream up. That home looks like a place I’d want to vacation for a week (only if it snows!) with my dog and family, sitting in front of a big fire, eating too much, drinking too much and just enjoying it all. I’m jealous.
Oh, thank you 🙂 My aunt and uncle’s house really is a little dream. Heading there this weekend again. Wish you could join us by the fire.
Just had this for dinner tonight. Am in UK so I was worrying about the conversions of cups etc but it came out lovely. My husband was very sceptical about no-meat lasagne but he liked it too! Thank you and have a nice time back in Vermont.
Took the plunge and made this for the family last weekend. It was a bit of work, but the results were amazing. My family is used to my gonzo lasagna with fired eggplant, meat sauce, gobs of cheese, and the resultant food coma.
This was a revelation…the squash gave it a mouth feel that made it feel meaty. The béchamel was velvety and rich, and made the house smell like Thanksgiving morning. Even my picky eating 18 year old son dug into this like it was his last meal. He gave it 2 thumbs up…because his mouth was full!
Your site and recipes are a culinary inspiration to me. I too went to culinary school and cooked for a living. But I’m older now and I found my passion again!
Yay, I’m so happy to hear this! It was a revelation to me as well — I am used to the lasagna you described, which is delicious, but always on the heavy side. Glad your son gave it 2 thumbs up! And so fun to hear that you went to culinary school/cooked for a living. Thank you for your kind words 🙂
I made this a couple of weeks ago for my partner and our roommate, and they loved it! (As did I!) They requested an encore so I’m making it again this weekend. I used butternut squash from Costco – already cubed – and despite my initial skepticism about the whipped cream, it was just delightful!
I can’t wait to make this for a bigger crowd – it might need to become a holiday staple.
Also, such lovely photos – and lovely fluffy golden retrievers! My roommate has one named Ida, nine months old with lots of silly energy but also a very serious nature. Such great dogs!
Just made this for the last day of Winter…and it was absolutely amazing. I promptly ate 2 pieces. So delicious!