Butternut Squash Lasagna w/ Roasted Garlic and Rosemary Bechemal!!

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I’m a late bloomer in my love for butternut squash. I never wanted to cut up a big squash like that and bake it, I’d rather have a sweet potato! . But then a couple years ago I had the most amazing soup made of butternut squash, and I was hooked!

I started to see it everywhere in magazines, and on cooking shows. I saw it in souffle’s, gratin’s, ravioli’s, in grain’s, pasta dishes. I saw it roasted, maple glazed, pureed, in tart’s, and even in muffin’s and cakes! Suddenly it seemed it was so in vogue!! How come I never noticed this awesome vegetable before? Whats wrong with me?

And guess what! It’s one of those power foods, high in fiber, vitamins, minerals, and beta carotene. I’m sure by now all of you have tried this versatile vegetable, but in case you haven’t, go out and get some, please! You won’t be disappointed.

Which brings me to this lasagna I made over the weekend. I have to admit Hubby wasn’t all that excited when I told him I was making a butternut squash lasagna. He gave me a look like, “Huh.” He’s typically a lasagna purist with the red sauce, but I knew he would love this, and he did!

After searching on the Internet and picking bits and pieces of different recipes I came up with this. I liked the idea of garlic in the sauce, but I thought roasted garlic would make the flavor even more intense, and as it turned out I think it really made the whole dish!

I roasted the garlic a day ahead, as I knew I was going to make this. It also calls for no -boil lasagna, which I’m still of the old school boil kind, and I’m not convinced I like them yet. They are very convenient and fast though. Here I used the Barilla brand. What are your thoughts on no- boil ??

About 3lbs. of peeled, seeded, squash in 1/2 in. slices
2 Heads of Roasted Garlic
1 Box of No-Boil Lasagna
Parmesan Cheese around 1 1/2 cups
Bechemal Sauce
First, you need to roast your squash in a hot oven at 425 degrees. till tender. Make sure you drizzle it with olive oil, salt and pepper. It will probably take about 25 mins.
In the meantime make a pot of bechemel by melting 1/4 to 1/2 cup of butter and then mixing in 1/4 to 1/2 cup of flour, keep whisking, then squeeze in your roasted garlic, add salt and black pepper.
Pour about 5 cups of milk in and whisk till thick. When squash is cooked, stir it into the sauce along with the rosemary ( about 1 tbl.) and half of the Parmesan cheese.
IMPORTANT TIP HERE:I would have liked to had a little more sauce, the noodles soaked it up as it cooked, so you might want to make more. Next time I will.
Reduce oven temp to 375F. Layer it like you would any lasagna. Spray your baking dish, layer the noodles, and spread the sauce mixture all over, and sprinkle with cheese. Continue layering till done. Sprinkle more cheese on top. Cover with foil. Bake around 35 to 40 mins. Uncover and cook till golden brown.
The roasted garlic sauce infused with rosemary, complimented the squash so well, it was heavenly!
Buon Appetito!!
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  1. Everytime I check out your blog, it always makes me crave Italian food..SOOO MUCH.
    I wish I had people around me to cook good food like you can

  2. Oh my! This sounds fantastic! I’ve never had anything like this, but I’m definitely going to try this. This would look just wonderful on the holiday table. Regarding the no cook noodles, I’ve only used them once and found that they really soaked up way more sauce than the regular noodles. I’d use them again, but would add way more sauce. Perhaps that’s why you would have liked more sauce, too! Gosh, I can just imagine taking that first bite! YUM!

  3. I love this idea! I have only recently started seeing butternut squash available here – I have always had to substitute with other forms of squash or pumpkin. Plus I love experimenting with traditional recipes (nonna and my husband wouldn’t approve but that’s okay)!

  4. Nice Fall lasagna, Marie! I’m old school and didn’t trust the no boil type of macaroni but I find that it’s nice and light. I still prefer the curly, lined kind because it grabs the sauce better I think 🙂 I use them both.

  5. Ooooh that looks so good Marie! Butternut squash is a favorite around here. The addition of roasted garlic brings this over the top!

    I’ve used the no-boil lasagna noodles. However, I find that I prefer the standard noodles…

  6. I certainly would try the ‘no boil’ lasagna if it came out looking like that!

  7. Marie I’m glad you changed your tune on butternut squash…I love that veggie! In fact, still waiting for the one on the vine to mature enough so we can pick it. Next year it’s nothing but butternuts, baby! (aside from everything else) 😉

  8. Looks wonderful! I make a similar lasagne with butternut squash, bechamel, and pesto. Fabulous!

  9. Don’t you just love those no bake noodles – and um, how can anyone pass this up?


  10. Oh my – that looks like lasgana-goodness! You remind me that it’s time to pull out the lasagna pan and file away my grilling tongs.

  11. What a great idea! Looks terrific, Marie.

  12. Hi Marie.
    I love using the no boil lasagna noodles, it makes my life so much easier.

    I LOVE butternut squash, and will be making it this week w/ sausage, penne and sage. It is the perfect fall dish.

    I want this lasagna for breakfast!

  13. Hi Tash and welcome! You can make this for yourself, it’s really not that hard. I’m sure you could do it!

    Paula, You’re probably right, they soak up more cuz they’re dry.

    Hi Joanne, It’s so verasatile I hope you cook something up with it!

    Hi Maryann, I agree, and I miss the curls too!

    Lucy, I have to admit I loved the roasted garlic addition!

    Hi Sally, Just remember to have more sauce on hand.

    Rowena, What do you make with your butternut squash?

    Ty’s Mommy, OOoh, pesto, sounds yummy, I’ll have to try that!

    Hi Darius, I’m still deciding if I like them or not!

    Hi Dana, Time to put on the oven more, there’s a chill in the air!

  14. Theresa, Hi, and Thanks!

    Stacey, Mmmm, that sounds so good. Can’t wait to check it out!

  15. Your lasagna looks amazing – I love anything with butternut squash, but my husband doesn’t feel the same way!

  16. Butternut squash risotto is my all time favourite so I will have to lend an ear to butternut squash lasagna Marie:D

  17. Oh my gosh! This sauce sounds so wonderfully rich and tasty! And it doesn’t sound to difficult. 🙂
    Do you have tomatoes layered in the lasagna too? I am bookmarking this.. I think my aunt and uncle who are visiting would love this!
    Hugs to you!! 🙂

  18. I have made the butternut squash lasagna, I am lucky my guys like veggie lasagnas 🙂

    The roasted garlic is a good idea.

    Butternut squash has long been a favorite of mine.

  19. Hi Sara, My husband didn’t think he’d like it but he soon changed his mind!

    Hi Val, Oh yeah in risotto’s too, yumm!

    Hi Laurie, No tomatoes in this, just the roasted squash infused with the sauce through out. Let me know if you try it!

    Ohio, It’s now a big favorite of mine too!

  20. Wow, this lasagna sounds amazing! I can’t wait to make it this fall!

  21. I have a hard time using no cook lasagna too. It just seems wrong some how, lol.

    This lasagna looks great!

  22. I knew you knew how to make good Italian lasagne!!! Far from the soupy versions we can find around!

  23. I love the sound of this and will have to try it. I am also a late bloomer when it comes to butternut (and many other squash/gourds). Also, likewise about the pasta–I have to boil it, too. lol, right or wrong, I feel better.

  24. This is a perfect Fall take on the lasagna and I am totally impressed. I am new to the whole butternut squash thing as well, but I am so glad I have been trying it more lately. I need to make this for my grandmother! Beautiful photos.

  25. I have to admit, I’m not big into butternut squash, mostly b/c I’m intimidated by cooking it! I know I would love this lasagna though…I want to make it for my family and totally impress them!

  26. Oh, I love butternut squash lasagna, Marie! It’s a perfect fall dish.

    Those no-bake noodles are OK as long as you have a lot of sauce, but I’m with you on the curly edges that always crisp up so nicely.

    I’m going to have to try this recipe with one of my Tonda Padanas which I’m harvesting now, here in the Hudson Valley. 😉

  27. That butternut squash lasagna looks so good! I have been wanting to try a butternut squash lasagna for a while now.

  28. Oh this looks so good and must smell divine! I may make this for Thanksgiving dinner instead of the usual red sauce lasgana we usually have as a “first”

    I am half and half about the no boil noodles — I think they are a little thin but they do save time!

    Hugs, Pat

  29. Everyone’s doing soup, so it’s nice to see squash star in something completely unexpected! The lavash looks great too.

    Thank you for the kind words.

  30. Marie… I’m on a butternut squash kick lately, so I’m glad to see this. Had some great soup the other day… love this time of year.

  31. I’ve had butternut squash in many things, but never lasagna. This sounds wonderful. And I LOVE bechamel sauce too!!

  32. Ok… My goal today was to search out new blogs that I would like to add to my favorites and BAM! I feel like I have won the lotto with yours.. Not only am I an avid cook, my very favorite is Italian… So many of amy family are Italians so I grew up eating it alot so I cook it alot… Marie I am looking forward to becoming your bloggin buddie and look forward to all your blogs.. Please come visit me and sign into my guestbook while your there… I hope you enjpoy my blog to although it is about traveling and misc things..


  33. Marie.. It is me again… I tried to visit your other blog and it said by invite only… PLEASE PLEASE PLEASE invite me… ;-D Nothing like beggin huh? I am NUTS about your site…


  34. I have a full lasagna-making weekend planned anyway (a typical sausage and red sauce lasagna, though), and I am going to have to add this one to my schedule. I’m a late bloomer to butternut squash as well, but it is always wonderful when prepared right, and so very healthy. I know that my husband will love this with the bechamel sauce!

  35. You knwo CS was like your husband when I made a golden beet squash lasagne. And it was the best ever. I need to try this variation. Wonderful.

  36. Well, I’m an even later bloomer as I’ve NEVER cooked with butternut squash. I often wonder what the big deal is with it but I think I might have been convinced with this lasagna, it looks fab. I’m an old school boiler:)

  37. I love butternut squash lasagna but have never made it before. This looks great! As far as no-boil noodles, I’ve only recently began using them and love the convenience! I figure a nice, homemade lasagna with no-boil noodles is better than a store bought, frozen one. Gotta make shortcuts where I can. But you are right on the need to add more sauce – they do absorb a lot of liquid – so I recommend compensating for that by adding a little more sauce than you normally would.

  38. Bechemal… Did you say Bechemal???? I am so all over that. How do you just hit the nail on the head every time?

    I haven’t ever used that no-boil lasagne noodle yet…

  39. Butternut squash lasagna sounds fan-flippin’-tabulous! Butternut squash is one of my favorite veggies and this is a definite must try. Lovely!!

  40. Gorgeous Marie! I have really got to make this soon. I would probably save the whole pan for myself!

  41. Printing this one right now! Can’t stop! I’m with you on the no boil noodles-they are just a big gummy every time.

  42. I could have sworn I already left a comment here!!!

    This is beautiful…I can’t wait to try. I will also use your suggestions for the next time!

    Love no-boil noodles. Lasagna is all about the sauce and the cheeses anyway. Maybe you loose a bit in flavor but the convenience makes up for it in spades!!!

  43. Marie: This looks and sounds amazing. I love butternut squash, too, and I can’t wait to try this.

  44. What a FANTASTIC lasagna! Guess what? I happened to be looking for a good recipe, so: thank you Universe and thank you Marie! 😀
    I just love the no-boil lasagna sheets, they simplify life a lot, but I always make béchamel, bolognese or tomato sauce quite fluid to make sure the end result is not too dry. Hmm, gonna try this one once I go back to my home base…

  45. nobody makes Italian food better than you. I’m not a biggie on butternut squash, but this tempting recipe makes me want to just have some !

  46. I tried and enjoyed a squash lasagna last year and I can chime in with you at how well this works….grazie.

  47. Two of my most favourite things Marie. Butternut Squash and Lasagna, I only found Butternut Squash after moving to the US five years ago and cannot get enough of it, I am going to make this Lasagne for sure. Thank you Kathy

  48. Marie this Lasagna is spectacular I love lasagna,xxGloria

  49. Yum what’s cooking over here at Marie’s kitchen.

    Okay that butternut squash lasagna is my type of comfort food, big time. I like a squash ravie too!!

    The polenta w/spicy sausage & beans is making my mouth water, this is something my Noni use to make.

    Great food Marie, your hired!!!

  50. I also first discovered my love of butternut squash through a soup recipe. It sounds great in lasagne, although I imagine this could be a very rich dish. I’m going to try my hand at Butternut Squash risotto sometime this week.

    I’m not sold on the no-cook lasagne noodles either. I like the texture of traditional ones much better. But it is soooo easy to just use the noodles without cooking, that’s for sure!

  51. How easy is this!!!!! 5 Ingredients and you have created a masterpiece here…well done!

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