Butternut Squash Lasagna


This lasagna made with butternut squash is ideal for the colder months. It’s cheesy, comforting, and warm… the perfect way to enjoy a meal in front of the TV while sulking on the couch with a good book. Tomatoes, basil, and maybe some eggplant or zucchini make up the bulk of your standard lasagna, in my opinion.

This butternut squash lasagna dish uses seasonal ingredients during the fall and winter months. This meal has a lot going on. I love the flavor combo. This butternut squash lasagna freezes and stays well in the fridge, so prepare a big batch. It’s a great lunch to make ahead of time and eat when hungry.

The recipe is here!



  • 2 ½ lbs of butternut squash (seeded, peeled, and diced into ½-inch pieces)
  • olive oil
  • salt and pepper
  • 2 cloves of garlic (minced)
  • 12 oz. of mushrooms (340g, thinly sliced)
  • 4 cups of kale (chopped)
  • 4 tbsp. of butter
  • 1 sprig rosemary (chopped)
  • ¼ of cup flour
  • 4 cups of milk
  • 12 sheets no-boil lasagna noodles
  • 1 cup of Parmesan cheese (grated)
  • 2 cups of mozzarella cheese (shredded)


  1. First, you should set the oven to 450°F. Using parchment paper, layout the squash on the baking pan. Salt and pepper to taste before drizzling with olive oil. To ensure even cooking, toss the squash after 10 minutes—roast for another 20 minutes, or until the squash is tender and golden.
  2. While that’s going on, heat a large skillet with a couple of teaspoons of olive oil; after adding the garlic, cook for another one minute. Add the mushrooms and cook for 10 minutes until they’re soft and caramelized. Sauté the kale until it is wilted. Put some salt and pepper to taste and serve.
  3. Reheat the skillet with the butter and rosemary on medium heat. For 3 minutes, whisking constantly as the flour is incorporated into the melted butter. Adding salt and pepper is optional, but you can do so now if you choose. Wait for the sauce to simmer over medium-low heat for about 5 minutes, stirring regularly, until it thickens. Remove it from the oven or stovetop. As soon as it’s out of the oven, you may use a fork to puree the squash. When making the sauce, this should be added at the end.
  4. The oven temperature should be lowered to 375°F. Add a thin layer of sauce to a 13×9 baking dish that has been greased. Ensure the noodles aren’t touching each other by carefully rinsing them in warm water before placing them in a baking dish. Sprinkle 1/3 cup parmesan and 2/3 cup mozzarella cheese over the top of the mushroom-kale layer before adding another layer of sauce. Cover the noodles with three layers of sauce, ensuring they are completely submerged.
  5. Bake for about 40 minutes. Slice and serve lasagna once it has rested for 10 minutes.

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