My Awesome Make Ahead Butternut Squash Lasagna

Norma DeRemer


I have prepard this dish many times the day before my plans for a big dinner with friends or family. All you do is prepare as directed through Step 3. Cover with foil and refrigerate for up to 24 hours. Before serving,bake casserole covered in a 375 oven for 45 minutes. Remove cover and bake for another 10 to 15 minutes or until edges are bubbly and top is lightly browned. Remove from oven and let stand for 10 minutes and serve with your favorite meats,poultry or seafood. My family and friends love this dish and I have been asked to bring it to dinner's I've been invited to.

★★★★★ 1 vote
8 to 10
45 Min
50 Min


3-pound butternut squash
3 Tbsp
olive oil
1/2 tsp
1/4 c
garlic cloves, minced
1/4 c
1/2 tsp
4 c
1 tsp
shipped fresh rosemary
no-boil lasagna noodles
1 1/3 c
finely shredded parmesan cheese
1 c
whipping cream


1Preheat your oven to 425 and lightly grease a 15 X 10 X 1-inch baking pan and set aside.
2Halve squash lengthwise; seed and peel squash.
3Cut crosswise into 1/4 to 1/2 inch slices and place in the prepared baking pan.
4Add oil and 1/2 teaspoon of salt and toss gently to coat squash. Spread squash in and even layer.
5Place in oven uncovered and bake for 25 to 30 minutes or until squash is tender;stiring once.
6Remove from oven and reduce oven temperature to 375.
7Meanwhile, for the sauce, in a large saucepan, heat butter over medium heat.
8Add garlic; cook and stir for 1 minute.
9Stir in flour and 1/2 teaspoon of salt. Gradually stir in milk and cook and stir until thickened and bubbly. Stir in squash and rosemary.
10Lightly grease a 3-quart retangular baking dish and spread about 1 cup of the sauce in the bottom.
11Layer 3 three of the lasagna noodles in dish and spread 1/3 of the remaining sauce; sprinkle with Parmesan cheese.
12Repeat layering noodles, sauce and cheese two more times.
13Pour cream evenly over layers in dish and sprinkle with the remaining 1/3 cup of Parmesan cheese.
14Cover with foil and place in the oven and bake for 40 minutes.
15Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned.
16Remove from oven and let stand for 10 minutes before serving with your favorite meat,seafoof or poultry.

About this Recipe

Course/Dish: Vegetables, Side Casseroles