Butternut Squash Lasagna

This is quite possibly the most delicious thing I know how to make.  It’s not actually difficult to make, but it is laborious.  You have to set aside a chunk of time where you won’t have screaming children hanging off of your body to make it because a lot of that time is spent using big knives to cut up butternut squash.  It is so so so worth it though!

Serves:  8 – and reheats excellently!

So delicious. Tastes like fall!


  • One big butternut squash – I look for one with a thick neck so that it will have lots of “meat” and not too many seeds.
  • Olive oil
  • Salt
  • 1/4 cup butter
  • 6 cloves of garlic, minced
  • 1/4 cup flour
  • 4 cups of milk
  • 1-2 T fresh snipped rosemary
  • 2 boxes no-boil lasagna noodles
  • 1.5 cups shredded parmesan
  • 1 cup whipping cream


  1. Preheat your oven to 425.  Peel your butternut squash.  This is an undertaking and you’ll have squash residue on your hands for the rest of your life, but TRUST ME about this being worth it.
  2. Cut your squash in half and slice it thinly.  Think just a couple of centimeters per slice.  Place your squash in single layers in lightly greased baking dishes (I used a cookie sheet and two casserole dishes, all foil lined so nothing actually gets dirty).
  3. Add a drizzle of olive oil and a sprinkle of salt, then bake for 25 minutes. When you remove the squash, you’ll reduce the oven heat to 375.  Technically, it’s best if you flip the squash halfway through baking, but I really hate doing that, so I don’t!  It means the bottom of my squash slices end up kind of black, but they still taste good.  To each his own.
  4. While your squash is roasting away, let’s get started on the sauce!  In a large pan (the biggest you have is probably best) melt your butter and cook the garlic in it.  Once it starts smelling good (it won’t take long) add the flour and a generous dash of salt (if you MUST measure it, do a half a teaspoon).
  5. SLOWLY add the milk. Just a splash at a time at first. Splash it in, stir until smooth, and splash some more.  Take your time on this.  Some things are worth doing right and this is one of them.  As it gets more liquidy and smooth, you can add more milk at once, but don’t rush it.
  6. Cook until thick and bubbly stirring the whole time, then stir in the squash (you definitely have pulled it out by now, right?) and the rosemary.  *PRO TIP: Get a mezzaluna knife for mincing rosemary. It’s great!  I got this one on Amazon for $12 and it’s fantastic.*
  7. Lightly grease a 9×13 baking dish and assemble your lasagna!  Begin with a layer of noodles, then add sauce/squash on top.  Keep layering noodles and squash/sauce until you’re out of sauce!  You’ll want the top layer to be saucey squash, not noodles.  If you are somehow able to make this happen only using one box of noodles, CONGRATULATIONS!  You win.  I always have to use like 3 noodles from the second box.  Oh well.
  8. On top of your final squash and sauce layer, add your parmesan cheese, then pour the whipping cream evenly over everything.
  9. Cover the dish with foil and bake it for 40 minutes, then take the foil off and let it go another 10.  When the edges are bubbly and the top is starting to brown, you know it’s perfect.

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ALSO, in case you have children or something and maybe you assembled everything when they were at Mother’s Day Out and put it in the fridge so that you could bake it later, you’ll want to add 10-20 minutes to the bake time.  Just peek in there every now and then to make sure nothing is going horribly wrong.



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