Butternutt Squash Lasagna

Jan Shelnutt


I have had this saved for a while cut out of a magazine. I added a few twicks to it and now this is one of our favorite dishes.
This recipe challenges the popular notion of red sauce with lasagna by substituting pureed squash for tomatos and using a creamy white bechamel sauce in place of a red sauce.

★★★★★ 1 vote
55 Min


1 Tbsp
olive oil
2 lb
butternutt squash,(peeled,seeded & cooked)
salt and pepper
1/2 c
1/4 c
1/3 c
all purpose flour
4 c
1 /2 chopped onions
1/2 tea cayenne pepper, 1/4 tea. sage
lasagna noodles, no boil
2 1/ c
shredded monzarella cheese
1/3 c
parmesan cheese


1Cook squash in microwave for appox 4 to 5 mins on each side, until tender. Cool. Clean out seeds. Scoop out squash into large bowl.
Add 1 tsp olive oil,salt and pepper. Mash.
Add onion,cayenne pepper,and sage for extra flavor.
{ If you do not like either of these, omit.}
Mix well.
2Medium saucepan- melt butter.
Add flour and whisk 1 min.
Gradually whisk in the milk.
Bring to a boil over med and simmer until the sauce thickens slightly, whisking often, about 7 mins.
Add nutmeg, salt and pepper to taste.
3Preheat Oven 375. Spray 13 by 9 by 2 glass baking dish with cooking spray.
Spread 3/4 cup of sauce in bottom of prepared dish. Cover with 1 layer of noodles.
Spread 1/2 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese.
Drizzle 1/2 cup of sauce over the cheese.
Repeat layering once more, finishing with a layer of noodles covered only with white sauce.
4Tightly cover with foil. Bake 40 mins.
Remove cover.
Sprinkle remaining mozzarella and parmesan cheeses over dish. Continue cooking until sauce bubbles and the top is golden, about 15 mins.
Let stand 15 mins before serving.

About this Recipe

Course/Dish: Other Side Dishes